About the cousine
The Brazilian cuisine which began to take shape in the 16th century and is the result of a mixture of European, Indigenous and African ingredients. Many of the techniques of preparation and the ingredients have indigenous origin, and were adapted by the slaves and the Portuguese. Besides that, the European and Africans also adapted their typical dishes replacing missing ingredients by local substitutes. As a result of the immigrants received by the country between the nineteenth and twentieth centuries, coming in large numbers from Europe, new recipes were added to the national menu and new ingredients started to be consumed.
Because of the continental dimensions, Brazil has several regional differences on the gastronomy area.
North region is most influenced by the Indigenous culture and by the proximity with the Amazon Florest.
Northeast cuisine is affected by geographical and economic conditions and were influenced by the Portuguese and the Africans.
Center is a mixture of the cuisine of the North and Northeast.
Southeast is the most cosmopolitan area and were influenced by all the pillars of Brazilian cuisine. In the last century, this region also experienced the modernity of the Brazilian cuisine.
South is mainly influenced by the European migrations and by the geographic conditions for raising livestock.