Our analysis is focused on references to confectionary, bread and savory
dishes on the writings of three of the first Portuguese colonists writing about Brazil
(Pêro de Magalhães Gândavo, Gabriel Soares de Sousa e Fernão Cardim). Our goal
is to achieve more detailed information on what would have been the “gastronomic
expectations” of Portuguese people who went to Brazil during the 16th and the beginning
of the 17th centuries. Only the cross reading of those writings on Brazilian
land facilities and other written sources (like culinary manuscripts and books,
dictionaries and medical treatises) will enable us to have more a faithfully portrait
of the Portuguese and colonial cuisine in Brazil in the Early Modern Period. The
presence of traditional Portuguese culinary practices and recipes side by side with
new culinary procedures and dishes in those three works explains the subdivision
of this chapter in two parts: 1. Old recipes in the New World; 2. Recipes from the
New World: the Portuguese-Brazilian taste.
Author
Soares, Carmen
Keywords
cozinha colonial,
Brasil,
Época Moderna,
cozinha portuguesa,
cozinha luso-brasileira,
colonial cuisine,
Brazil,
Early Modern Period,
Portuguese cuisine,
Luso-Brasilian cuisine
