São Paulo: Global Editora, 2004. b/w plates, mus. nots., illus., bibls., bio/chron., color pict. wrps. Item #75341
The book studies in detail the native food and culinary history of Brazil from Pre-Columbian times to the 20th century. Subjects studied include: food predilections, traditional dishes and nutritional and social factors of the Brazilian cuisine, a combination of the country's African, European and Indian origins.