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asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
asdBrazil pp
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asdBrazil pp

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  • 1. CULTURAL FOOD PRESENTATION BRAZILIAN XNB151 EMILY GALL MELA MUSTEDANAGIC
  • 2. 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)
  • 3. 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.
  • 4. ―LAND OF CONTRAST "
  • 5. 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
  • 6. SOUTH BRAZIL Churrasco (a Brazilian barbecue) is probably one of the best known Brazilian meals outside of Brazil.
  • 7. 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
  • 8. 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.‖
  • 9. 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
  • 10. 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.
  • 11. 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

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