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Farinha, feijão e carne-seca: um tripé culinário no Brasil colonial (Portuguese Edition)

by (Editora Senac São Paulo)

(30 reviews)

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Em texto fluente e agradável, a autora nos leva, pelos trilhos da antropologia, à cozinha da sociedade colonial, onde ingredientes indígenas, negros e brancos se misturam para espessar o caldo da cultura alimentar brasileira. Esse livro contribui para uma percepção mais profunda do papel da gastronomia no estudo da cultura de um povo. Gourmand World Cookbook Awards 2005 - Melhor Livro de História da Gastronomia

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Additional Info

  • Publication Date: August 6, 2019
  • Text-to-Speech: Disabled
  • Lending: Disabled
  • Print Length: 162 Pages
  • File Size: 124 KB

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