Flour, Beans and dried meat - a culinary tripe - by Paula Pinto e Silva

In a fluent and pleasant text, the author takes us, along the paths of anthropology, to the kitchen of colonial society, where indigenous, black and white ingredients mix to thicken the broth of Brazilian food culture. This book contributes to a deeper perception of the role of gastronomy in the study of a people's culture. Gourmand World Cookbook Awards 2005 - Best Book on the History of Gastronomy