Brazilian Food

Brazilian Food: Race, Class and Identity in Regional Cuisines

by Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Berg, 2012
  • DOI:
  • ISBN:
    978-0-85785-042-3 (paperback)

    978-0-8578-5041-6 (hardback)

    978-0-85785-043-0 (epub)

    978-1-35004-212-4 (online)
  • Edition:
    First Edition
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  • Published Online:
Brazilian Food
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Brazil is a nation of vast expanses and enormous variation from geography and climate to cultures and languages. Within these boundaries are definable regions in which certain customs, history, and shared views help define an identity and cohesion. In many cases, the pattern of settlement and immigration has influenced the culinary culture of Brazil.

This book explores the role that food and cuisine play in the construction of identity on both the regional and national levels in Brazil through key case examples. It explores the way in which food has become an important element in attracting tourists to a region as well as a way of making aspects of a culture known beyond its borders as cookbooks, ingredients and restaurants move outward in our globalized world.