fonte: Wikipedia
The feijoada is one of the typical dishes of Brazilian cuisine. Like many dishes like pot au feu, is similar in cuisine from around the world, as the French cassoulet, a bean stew to transmontana Portugal, paella or fabada Asturias in Spain. In Brazil, the mixture is made of black beans, several types of pork and beef, sausage and accompanied by a table of manioc flour, white rice, steamed cabbage and sliced orange and other ingredients. In Portugal, this version of feijoada feijoada is known as the Brazilian [1] [2] and is also common to find it on restaurant menus Portuguese, in addition to feijoada Portuguese [3].
Index
* 1 History
2 Composition
History
The most widespread popular explanation of the origin of Feijoada is that you - the coffee plantations, gold mines and sugar mills - the slaves provided the "leftovers" of the pigs when they were butchered. Cooking ingredients, including beans and water, have given rise to revenue. This version, however, does not hold, either in the culinary tradition, is lighter in historical research. According to Carlos Augusto Ditadi, a specialist on cultural historian and National Archives of Rio de Janeiro, in an article published in Gula, May 1998, the alleged origin of the feijoada is only contemporary legend, born of modern folklore, a romanticized vision the social and cultural relations of slavery in Brazil.
The dietary pattern of the slave does not differ fundamentally in eighteenth-century Brazil: still with the base, which had been established since the early days, consisting of cassava flour or corn with water and a few more additions. The slave society of Brazil in the eighteenth and part of the century, was constantly plagued by shortages and high prices of basic foods due to the monoculture of dedication to the mining and slave labor, it is not uncommon to death by malnutrition, including the death of their masters.
The slave could not be abused simply because it cost money and was the basis of the economy. You should eat three times a day, eating lunch at 8 o'clock in the morning, dinner at 1 o'clock and supper at 8 until 9 o'clock at night. In historical references on the menu of the slaves, we see the clear presence of the mush of corn, or cassava, and beans seasoned with salt and fat, served too thin, the occasional appearance of some piece of beef or pork and handfuls of flour. Some orange harvested foot complements the rest, which prevented scurvy. Sometimes, at the end of good coffee harvest the farm foreman could even get a whole pig slaves. But this was no exception. There is no reference known about a humble and poor Feijoada, developed within the most sad and starving slave.
There is also a proof of purchase by the Imperial House, 30 April 1889 in a butcher shop in the city of Petropolis, State of Rio de Janeiro, which shows that, consumed in fresh beef, veal, lamb, pork, sausage, blood sausage, liver, kidneys, tongue, brains, entrails and spicy beef casings. This proves that not only were slaves who ate these ingredients, and were not at all "leftovers". Instead, they were considered delicacies. In 1817, Jean-Baptiste Debret already reported to regulate the profession of tripeiro, in Rio de Janeiro, who were street vendors, and are supplied in slaughterhouses for cattle and pigs, these parts of animals. He also reports that his brain went to the hospital, and liver, heart and intestines were used to make mush, commonly sold for slaves to gain or bags in the squares and streets.
Therefore, it is more likely to credit the origins of feijoada from European influences. Probably its origin has to do with recipes Portuguese region of Estremadura, Beiras and Trás-os-Montes and Alto Douro, mixing various types of beans - less black beans (from America) - sausages, ears and foot pig. In fact, cooked are common in Europe, as the French cassoulet, which also takes beans to your preparation. In Spain, the stew of Madrid and in Italy, "casseruola" or "casserole" in Milan, are prepared with chick peas. Apparently, all these dishes had similar trend as feijoada, which has increased over time, to become the dish of the day. Cascudo noted that his formula is still in development.
The feijoada is apparently already well known in the early nineteenth century, as evidenced by a notice published in the Diario de Pernambuco, in Recife, August 7, 1833, in which a restaurant, Hotel Theater, newly opened, reports that Thursdays would be served "the Brazilian feijoada". On March 3, 1840, the same newspaper, Father Carapuceiro published an article in which he said: Cquote1.svg In families with unknown real food, where decisions Regabofe, it is customary and simple things turn into fragments feijoada dinner the night before, calling the burial of the bones [...] You can lay in a large pot or cauldron remains turkey, roast piglet, fatacões bacon and ham, good vassalhos addition of dried meat aka Ceara, everything is mixed with the necessary beans: everything is reduced to a grease! [4] Cquote2.svg - '
In 1848, the same Diario de Pernambuco has announced the sale of "beef and bacon, to own a 80 rs feijoadas pound." In 1849, the Jornal do Commercio do Rio de Janeiro, on 6 January, newly installed at the tavern "New Coffee do Commercio, next to the bar of" Fame Coffee with milk ", is communicated to customers that will served at the request of many parishes, "Bella will Brazilleira Feijoada, every Tuesday and Thursday.
* 1 History
2 Composition
History
The most widespread popular explanation of the origin of Feijoada is that you - the coffee plantations, gold mines and sugar mills - the slaves provided the "leftovers" of the pigs when they were butchered. Cooking ingredients, including beans and water, have given rise to revenue. This version, however, does not hold, either in the culinary tradition, is lighter in historical research. According to Carlos Augusto Ditadi, a specialist on cultural historian and National Archives of Rio de Janeiro, in an article published in Gula, May 1998, the alleged origin of the feijoada is only contemporary legend, born of modern folklore, a romanticized vision the social and cultural relations of slavery in Brazil.
The dietary pattern of the slave does not differ fundamentally in eighteenth-century Brazil: still with the base, which had been established since the early days, consisting of cassava flour or corn with water and a few more additions. The slave society of Brazil in the eighteenth and part of the century, was constantly plagued by shortages and high prices of basic foods due to the monoculture of dedication to the mining and slave labor, it is not uncommon to death by malnutrition, including the death of their masters.
The slave could not be abused simply because it cost money and was the basis of the economy. You should eat three times a day, eating lunch at 8 o'clock in the morning, dinner at 1 o'clock and supper at 8 until 9 o'clock at night. In historical references on the menu of the slaves, we see the clear presence of the mush of corn, or cassava, and beans seasoned with salt and fat, served too thin, the occasional appearance of some piece of beef or pork and handfuls of flour. Some orange harvested foot complements the rest, which prevented scurvy. Sometimes, at the end of good coffee harvest the farm foreman could even get a whole pig slaves. But this was no exception. There is no reference known about a humble and poor Feijoada, developed within the most sad and starving slave.
There is also a proof of purchase by the Imperial House, 30 April 1889 in a butcher shop in the city of Petropolis, State of Rio de Janeiro, which shows that, consumed in fresh beef, veal, lamb, pork, sausage, blood sausage, liver, kidneys, tongue, brains, entrails and spicy beef casings. This proves that not only were slaves who ate these ingredients, and were not at all "leftovers". Instead, they were considered delicacies. In 1817, Jean-Baptiste Debret already reported to regulate the profession of tripeiro, in Rio de Janeiro, who were street vendors, and are supplied in slaughterhouses for cattle and pigs, these parts of animals. He also reports that his brain went to the hospital, and liver, heart and intestines were used to make mush, commonly sold for slaves to gain or bags in the squares and streets.
Therefore, it is more likely to credit the origins of feijoada from European influences. Probably its origin has to do with recipes Portuguese region of Estremadura, Beiras and Trás-os-Montes and Alto Douro, mixing various types of beans - less black beans (from America) - sausages, ears and foot pig. In fact, cooked are common in Europe, as the French cassoulet, which also takes beans to your preparation. In Spain, the stew of Madrid and in Italy, "casseruola" or "casserole" in Milan, are prepared with chick peas. Apparently, all these dishes had similar trend as feijoada, which has increased over time, to become the dish of the day. Cascudo noted that his formula is still in development.
The feijoada is apparently already well known in the early nineteenth century, as evidenced by a notice published in the Diario de Pernambuco, in Recife, August 7, 1833, in which a restaurant, Hotel Theater, newly opened, reports that Thursdays would be served "the Brazilian feijoada". On March 3, 1840, the same newspaper, Father Carapuceiro published an article in which he said: Cquote1.svg In families with unknown real food, where decisions Regabofe, it is customary and simple things turn into fragments feijoada dinner the night before, calling the burial of the bones [...] You can lay in a large pot or cauldron remains turkey, roast piglet, fatacões bacon and ham, good vassalhos addition of dried meat aka Ceara, everything is mixed with the necessary beans: everything is reduced to a grease! [4] Cquote2.svg - '
In 1848, the same Diario de Pernambuco has announced the sale of "beef and bacon, to own a 80 rs feijoadas pound." In 1849, the Jornal do Commercio do Rio de Janeiro, on 6 January, newly installed at the tavern "New Coffee do Commercio, next to the bar of" Fame Coffee with milk ", is communicated to customers that will served at the request of many parishes, "Bella will Brazilleira Feijoada, every Tuesday and Thursday.
Composition
The complete feijoada, as we know, accompanied by white rice, orange slices, steamed cabbage and manioc, was very famous restaurant in Rio G. Lobo, who functioned at the General Board, 135 in the center of Rio de Janeiro. The establishment, founded in the late nineteenth century, disappeared in 1905, with the expansion works of the street Uruguaiana. With the construction of Avenida Presidente Vargas, in the 1940s, this street disappears definitively.
In books Goodie Bone and Iron Floor, Pedro Nava describes the feijoada G. Lobo, praising the one prepared by the Master Lobo. Above all, it is the presence of black beans, a predilection Rio. Revenues had migrated contemporary kitchen establishment G. Lobo to other restaurants in town, as well as to Sao Paulo, Minas Gerais and Bahia. Bars and taverns of the great cities of the Middle East also adopted successfully. But he stresses that Pedro Nava is (...) "before the evolution of the venerable Latin dishes. In my Cquote1.svg Goodie Bones said, repeating Noronha Santos, who is a complete feijoada dish legitimately Rio. It was invented in the old Rua General Board, the restaurant's famous G. Lobo, whose name was said in Globe contracted. Griffin, now, the invented, to mark well marked to find its meaning. You can not say that he was the spontaneous creation. It is rather the evolution of the venerable Latin dishes such as cassoulet is a French ragout of white beans with beef and goose, duck or lamb - that seeks the earthenware pot - cassole - to be prepared. Cquote2.svg - Pedro Nava on Iron Floor.
The feijoada anyway, spread among all social strata in Brazil, where the spirit of festivity and celebration. Became famous in the memory, those prepared in the late nineteenth and early twentieth centuries, the city of Rio de Janeiro, Bahia by Tia Ciara.
And earlier, the writer Joaquim José de França Júnior, text, 1867, describes notionally a picnic in the field of Old Jail, where one is served with feijoada "(...) loin, pig's head, tripe, calf's foot jelly, the language of Rio Grande, ham, dried beef, sausage, bacon, sausage (...) "and in 1878, describes a" Feijoada in [Paqueta], where he says: "(...) The word - feijoada , whose origin is lost in the mists of time d'El Rei Our Lord does not always mean the same thing. In the normal sense, feijoada is a succulent and savory delicacy of our ancestors, the bulwark of the table of the poor, ephemeral whim facilities the rich, the plate essentially national and theater of the penalty, and the thrush endeixas felt by Gonçalves Dias. In a figurative sense, that term refers to the spree, that is, "a role made between friends in a remote or less often" ( ...)".
Currently, spreads throughout the country, as revenue more representative of Brazilian cuisine. Revised, enlarged and enriched, the feijoada is no longer exclusively a dish. Today, as also noted Cascudo, is a complete meal.
Nenhum comentário:
Postar um comentário