Brazilian cuisine — 1500, Portuguese sugar · 409

Beans, farofa and a Saturday feijoada: churrasco, street açaí and an African-Portuguese-Indigenous map. cachaça / tucupi / cheese bread dough Brazilian cuisine (Culinária brasileira) grew from cachaça / tucupi / cheese bread dough and rice / beans / cassava. Feijoada is the postcard, not the whole map.

Brazilian cuisine sits at spice 56 in this atlas. Feijoada and Pão de queijo show the range better than a single heat number. São Paulo, Rio de Janeiro and Salvador do not cook the same dinner. Regional stubbornness is the cuisine, not a footnote. The home pantry around Feijoada and the labour behind Pão de queijo rarely fit a takeaway box.

Are restaurant versions "authentic"? Restaurant Brazilian cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not. Culinária brasileira is the local name used in this atlas beside Brazilian cuisine. Brazilian cuisine is organised around cachaça / tucupi / cheese bread dough and rice / beans / cassava. Feijoada and Pão de queijo are the plates most diners meet first.