Recipes in Paulista Cuisine, Brazil (19th and 20th Centuries)

Eliane Morelli Abrahão

doi:10.21427/kkba-yh84

Recipes in Paulista Cuisine, Brazil (19th and 20th Centuries)

Eliane Morelli Abrahão

Research output: Contribution to journal › Article › peer-review

Abstract

This study presents how transnational mobility contributed to the formation of many Brazilian cuisines, examining the contributions from Native Brazilian, enslaved Africans, European colonizers, and immigrants. The analysis comprised the culinary manuscripts of women resident of Campinas during the years 1835-1960, seeking to comprehend the choices and assimilations between different food cultures.

Original language	English
Journal	Dublin Gastronomy Symposium
DOIs	https://doi.org/10.21427/kkba-yh84
Publication status	Published - 2022
Externally published	Yes

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10.21427/kkba-yh84Licence: CC BY-NC-SA

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Recipes in Paulista Cuisine, Brazil (19th and 20th Centuries)

Abstract

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