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Changing cooking styles and challenging cooks in Brazilian kitchens

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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Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

3

... on Saturday afternoons and typically constitutes an occasion to gather a large extended family together. The assumption that everyone eats this meal at the same time across the nation is more myth than reality (see Fajans 2012) but the belief serves...

Pará’s Amazonian Identity: Manioc Six Ways

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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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

2

... batteries, hammocks, shoes, and T-shirts (Leitão 2010).Ver-o-Peso Market in the salted fish section. Photograph by Jane Fajans.The Ver-o-Peso is one of the most famous markets in Brazil and an iconic image of Belém featured on numerous...

Conclusions

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.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

0

...Brazil as a Nation Riding buses across Brazil, one sees the landscape outside the window often transforming dramatically. The houses and stores, roadside stands, and goods for sale all change form as the landscape and climate alter...

Açaí: From the Amazon to the World

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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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

2

... vendor selling açaí in the traditional jamaxis baskets at the Açai Market in Belém. Photograph by Jane Fajans. Açaí has a special place in the cuisine and identity of the people of Pará, especially those around the city of Belém....

“Home Cooking” from the Heartland: The Comida Caseira of Minas Gerais

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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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

2

... until I went to Bahia (see Chapter 2). The full array of dishes at a Mineiran buffet. Photograph by Jane Fajans. Even more revealing about the pervasiveness of Mineiran food is the fact that every city and practically...

The Chemistry of Identity: Cooking up a New View of a Nation

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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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

2

... the best new thing in global cuisine, and sometimes that best new thing is in their own backyard. Interior of Oca dos Tribos restaurant, Brasilia. Photograph by Jane Fajans. This food movement is self-conscious....

Churrasco a Rodízio and Feijoada Completa: The Culinary Production of an Imagined National Community

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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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

2

... when eaten or thought about. A bounteous display of the feijoada completa with multiple meats, beans, greens, and farhinas arrayed in separate pots. Photograph by Jane Fajans. Nowadays, some of the infrastructure...

Is Bahian Moqueca Just Fish Stew? Food and Identity in Salvador, Bahia

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.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

2

... Baiana in full white attire selling acarajés on the beach in Salvador da Bahia. Photograph by Jane Fajans. As Bahian identity has increased in prominence, several aspects have taken on iconic status as markers of the region...

Introduction

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.

Search for publications

Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

0

...Sea and sun, samba and soccer, and nowadays, coffee, soy, ethanol, and oil: these are the associations that the name Brazil evokes. Visual and sonorous vignettes of a huge and varied nation, they highlight Brazil’s increasing presence...