asda

1. CULTURAL
FOOD
PRESENTATION
BRAZILIAN
XNB151
EMILY GALL
MELA MUSTEDANAGIC

4. 189,953,000 inhabitants in 2008
2010 census, the Brazilian government estimates its population at 190.8
million
The latest Census in 2011 recorded 14 509 Brazil-born people in
Australia, an increase of 93.6 per cent from the 2006 Census.
The 2011 distribution by state and territory showed New South Wales
had the largest number with 6503 followed by Queensland
(3418), Victoria (2013) and Western Australia (1748)

5. Combination of native Indian, Portuguese, and African flavours
In the early 1500s the Portuguese arrived to find a large indigenous
population composed of an estimated 2,000 individual tribal groups.
Over the next three centuries, international
exploration, colonization, and the Atlantic slave trade brought some
five million Africans to Brazil, along with many of their traditions.
The past two centuries: international influences on Brazilian
culture, including the Germans who arrived in the first half of the
19th century, the Italians who arrived in the second half, plus
Syrians, Lebanese, and, in the early 20th century, a major migration
of Japanese immigrants. Brazil is now home to the second-largest
Japanese population outside of Japan.
‗Manioc‘ or ‗yucca‘
food of Brazil this
ingredient is
comparable to that of
rice in Japan, or corn in
the United States.

6. ―LAND OF
CONTRAST
"

7. SOUTH-EAST
BRAZIL
Well known is ‗feijão
com arroz’ or rice and
beans. In São Paulo, the
large Italian heritage
expresses itself in pasta
and pizza, while sushi is
making a presents even
in non-Japanese
restaurants.
Feijão com Arroz

8. SOUTH BRAZIL
Churrasco (a
Brazilian
barbecue) is
probably one
of the best
known
Brazilian
meals outside
of Brazil.

9. CENTRAL WEST BRAZIL
Pantanal, one of the finest
game and fishing regions on
earth, is located within this
region.
Fish, beef and pork from the
vast ranches of the region
dominate the menu, along
with the bounty harvested
from the agricultural crops of
soybean, rice, corn, and
manioc

10. NORTH BRAZIL
Maniçoba is a
distinctive dish
served. It takes at
least a week to
make. It is served
with white
rice, flour water
and hot peppers
to taste.‖

11. NORTH-EAST BRAZIL
Abundance of large cattle
ranches and availability of
fruit —
mango, papaya, guava, or
ange, passion
fruit, pineapple, and
sweetsop – adds to the
culinary uniqueness of the
region. Vatapá (vat-a-pah)
is a meal made from
bread, shrimp, coconut
milk, peanuts and palm oil
all ground and mixed
together

12. LUNCH TIME
Lunchtime is sacred time for Brazilians
Multicourse affair eaten after midday.
For middle-class and elite families -a pasta dish or a meat or
fish course accompanied by rice, beans, and manioc and a
sweet dessert or fruit followed by tiny cups of strong Brazilian
coffee called cafezinho.
For the poor it would be primarily rice and beans.

13. Vegetables Fruit Grains
(cereal)
Lean meat,
poultry,
fish, eggs,
nuts,
seeds,
legumes
and beans
Unsaturate
d fats, oils
& spreads
Dairy-
Milk,
yogurt,
cheese &
other
alternative
s
Discretion
ary
choices
Breakfast
Lunch
Dinner
TOTAL
Recomme
nded
average
(Males
and
Females)
51/2 2 6 21/2 1-2 3 1-2