Cultural and historical curiosities about starchy foods

BREAD (Rekhmire, 1450 years before Christ)

“Grind in a pestle foliage from bulrush reeds. Sieve the flour thoroughly. Add one cup of honey and knead. Place the dough in a metal pot and add some fat while it cooks. Cook on low heat until the dough is firm. Brown the dough carefully to avoid burning. Let it cool and roll conical breads.”

 LUNA, P. E.; CAGNIN, P. A fabulosa culinária mediterrânea dos contos de Esopo. Rio de Janeiro:Record, 2004.

CASSAVA (Jean de Lévy,   year of 1557)

“However, the most admirable thing about these roots is how they reproduce in Brazil. The stalk is soft and fragile like that of hemp and breaking off a piece and burying it without any special care is enough for thick roots to be formed three months later.”

 ALVES FILHO, I. e GIOVANNI, R. Cozinha brasileira (filled with history).  Rio de Janeiro: Revan, 2000.

The flour that bonds food and friendship

 “…we, Brazilians, always favor national foods and prefer them cooked. From stew to feijoada. From farota to mush and sauces, stewed or stirred, to beef tripe and soft foods. It seems we have a special liking for foods that are neither liquid or solid, avoiding – during those large meals that celebrate friendships – roasts, a preparation that does not allow mixtures. This is also why we always have to use cassava flour in its most simple form or as farofa in all meals. In fact, flour is used to bond all dishes and all foods.” (p. 62)

 DAMATTA, R. O que faz o Brasil, Brasil? Rio de Janeiro: Rocco, 1986, 126 p