Brazilian table: Guide to better tasting and serving our regional food - by Cláudia Matarazzo

The recipe for preparing Brazilian Table came from many ideas and “ingredients”: stories from the colonial period and the Empire; curiosities about what was eaten; characteristics of the items that made up and make up the dishes from each region of Brazil, and the participation of chefs representing these regions, including menu suggestions. The light text discusses the mix of influences (European, African and indigenous) that, over the centuries, resulted in a ¿Brazilian label¿. But here etiquette does not bring rules; instead, it constitutes valuable knowledge for the diner to have an improved experience. This mix of cuisine and culture contributes to the development of students and professionals and reaffirms Senac São Paulo's commitment to the dissemination of our gastronomy. Happy reading, and good appetite.