Entre porotos e feijões

Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevail­ing thesis on the formation of Latin-American national cuisines which claims that these are mis­cegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been as­similated and improved through the adoption of European techniques, creating the national cuisine.