3.2: A comida
- Page ID
- 55203
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Cultural Component- Componente cultural: A comida
Da mesma forma que outros aspectos da cultura brasileira, a comida também revela influências indígenas, africanas e européias. Entre as contribuições dos primeiros habitantes desta terra, temos os consumo de farinha de mandioca, peixes, palmitos e numerosas frutas tropicais. Da África veio o gosto pelo arroz e pelo feijão, o uso do leite de coco e do óleo de dendê para cozinhar, e a predileção pelo cuscuz. Outra importante contribuição africana foi a grande variedade de pratos associados a cerimônias religiosas dos iorubá. Quase todos esses pratos são conhecidos hoje em dia como “comida baiana”: o acarajé, o caruru, o vatapá, etc. Os portugueses trouxeram o uso do sal, do açúcar, do leite de vaca, da farinha de trigo, e dos ovos de galinha, bem como o gosto pelos doces e sobremesas.
Algumas comidas são encontrados através de todo o país enquanto outras são mais limitadas a uma certa região. Como exemplos do primeiro caso temo o cozido, a dobradinha com feijão branco, e a feijoada completa (que inclui o arroz, farofa, e molho); entre os pratos regionais, podemos citar o churrasco gaúcho, o cuscuz paulista, o tutu à mineira, a carne de sol nordestina, o pato no tucupi do Pará, e o xinxim de galinha da Bahia. Finalmente, em áreas que receberam imigrantes nos fins do século dezenove e começo do século vinte, nota-se influência das culinárias italiana, japonesa, e sírio-libanesa.
Vocabulary- Vocabulário
- o acarajé [black-eyed pea fritters]
- a carne de sol [sun-dried, salted meat; jerky]
- o caruru [stew made with okra, greens, shrimp and palm oil]
- o churrasco [barbecue]
- o cozido [stew using different meats and vegetables]
- a culinária [cuisine]
- a dobradinha [tripe stew]
- a farinha de (mandioca, trigo) [(manioc, wheat) flour]
- gaúcho [from Rio Grande do Sul; cowboy]
- o gosto [taste]
- hoje em dia [nowadays]
- o leite de coco [coconut milk]
- a mandioca [cassava, manioc, yuca]
- mineira [from Minas Gerais; miner]
- nordestina [from the Northeast; northeastern]
- o óleo de dendê [palm oil]
- o pato [duck]
- a sobremesa [dessert]
- o trigo [wheat]
- o tucupi [sauce prepared by mixing pepper and manioc flour with duck meat juices]
- o tutu [dish of beans with manioc starch and smoked pork fat]
- o vatapá [puree of fresh and dried shrimp, ground peanuts and cashews, ginger, dried bread crumbs and palm oil]
- o xinxim [stew made with spices, palm oil, ground peanuts and squash seeds, and dried shrimp]