Brazilian Food Quotes

The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acarajé bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Pastéis heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce de leite.

There was once a businessman who was sitting by the beach in a small Brazilian village. As he sat, he saw a Brazilian fisherman rowing a small boat toward the shore having caught quite a few big fish. The businessman was impressed and asked the fisherman, “How long does it take you to catch so many fish?” The fisherman replied, “Oh, just a short while.” “Then why don’t you stay longer at sea and catch even more?” The businessman was astonished. “This is enough to feed my whole family,” the fisherman said. The businessman then asked, “So, what do you do for the rest of the day?” The fisherman replied, “Well, I usually wake up early in the morning, go out to sea and catch a few fish, then go back and play with my kids. In the afternoon, I take a nap with my wife, and [when] evening comes, I join my buddies in the village for a drink—we play guitar, sing and dance throughout the night.” The businessman offered a suggestion to the fisherman. “I am a PhD in business management. I could help you to become a more successful person. From now on, you should spend more time at sea and try to catch as many fish as possible. When you have saved enough money, you could buy a bigger boat and catch even more fish. Soon you will be able to afford to buy more boats, set up your own company, your own production plant for canned food and distribution network. By then, you will have moved out of this village and to São Paulo, where you can set up an HQ to manage your other branches.” The fisherman continues, “And after that?” The businessman laughs heartily. “After that, you can live like a king in your own house, and when the time is right, you can go public and float your shares in the Stock Exchange, and you will be rich.” The fisherman asks, “And after that?” The businessman says, “After that, you can finally retire, you can move to a house by the fishing village, wake up early in the morning, catch a few fish, then return home to play with [your] kids, have a nice afternoon nap with your wife, and when evening comes, you can join your buddies for a drink, play the guitar, sing and dance throughout the night!” The fisherman was puzzled. “Isn’t that what I am doing now?

The Molinas' entourage of bakers stream through Sugar's doors with trays brimming with lavender-colored surpresas de uva, brigadeiros, and bem-casados under protective plastic films, which they load into the back of the van. And then they bring out a full tray of empadinhas! Even from my spot across the street, I see the dough flaky and golden like Grandma's recipe. The thing is, everyone knows that only Salt makes empadinhas on our street. That's the deal our families made generations ago, when our great-grandmothers drew the battle lines: Ramires only prepare savory foods. Molinas only prepare sweets. Sugar crossed the line baking empadinhas, and they know it. Those shameless, dishonest, garbage snakes!

When it comes to flavor, I am drawn to the Old World. I like liquor with hard-to-define tastes: the bitter complexity of Italian amari, the ancient herbs of Chartreuse, the primal maltiness of Dutch genever. And I'm also drawn to the wilder, untamed parts of the New World: the agave bite of real tequila; the earthy, rustic edge to Brazilian cachaca; the strange, dry conundrum of Peruvian pisco. I don't know why - I guess it's the same reason I like stinky cheeses, funky wines, wild game, or yeasty beers. I'm of a similar mind to A. J. Liebling, who wrote in his classic food memoir, Between Meals, "I like tastes that know their own minds.

The first coffeehouse chain in the world, the Paulista group, was created in Tokyo and Osaka in 1907, appealing to young West-leaning customers, with its Brazilian decor and French-style service.

From the early 1900s coffee, a drink for every day, became a commonplace and Japanese beverage. The expansion of the world's coffee industries, I will argue, was in its early days closely related to the rise of coffee drinking in Japan. Japanese coffee workers in Brazil, in concert with the aspirations of the Brazilian coffee industries, made Japan a world-beating destination for beans and taste.

Inland rain requires trees. Rain clouds on their own cannot travel more than 400km from the sea, so rain in the centre of a continent – the very rain that creates the central forest of the Amazon for example – requires continuous forest to the coast. Around half the rain that falls on the Amazon comes from its trees. As every school geography student knows, water evaporates from the sea, then falls as rain on coastal forest. Those trees ‘breathe out’ water vapour, which creates new clouds that travel further inland in so-called ‘flying rivers’. Crucially, this is how water reaches the soy and corn plantations in central and western Brazil. Once you destroy the forest you get less rain. A 2019 study showed that the rainy season in the state of Mato Grosso had become a month shorter in a decade,41, 42 and many of the major soy farms in Brazil are now suffering from the very drought that they have caused. Diverting rivers is not going to be possible, because the river water comes from rain.43 Hotter temperatures and droughts mean the southeastern Amazon has become a source of carbon dioxide rather than a carbon sink, and by some estimates the Amazon now produces more carbon than it stores.44, 45 So, the single greatest threat to Brazilian agribusiness is ... Brazilian agribusiness.

I had a coconut on the way, which was another first for me. A drink and food all in one. It didn’t look like the normal coconuts you win at fairgrounds. There was no hair on it. I don’t know if that’s how they grow here or if it’s that Brazilians hate hair on anything and they’ve waxed them.

In the northeastern Brazilian state of Pernambuco, for example, a group of fishing families had lived since 1914 on islands in the Sirinhaém River estuary. In 1998 the Usina Trapiche sugar refinery petitioned the state to take over the land. The islanders say that the refinery then followed up its petition by destroying their homes and small farms, threatening further violence to those who did not leave. When the fishing families rebuilt their homes, they were burned down. Coca-Cola and PepsiCo use Usina Trapiche sugar in their products, but until Oxfam’s campaign they denied responsibility for the conduct of their suppliers. Oxfam asked all of the Big 10 food brands to show ethical leadership by requiring that their suppliers obtain the free, prior, and informed consent of indigenous and local communities before acquiring land. Nestlé was the first to support this principle fully. Then Coca-Cola declared a policy of zero tolerance for landgrabbing by its suppliers and bottlers and committed to disclosing its suppliers of sugar cane, soy, and palm oil, to conducting social, environmental, and human rights assessments, and to engaging with Usina Trapiche regarding the conflict with the people of the Sirinhaém River estuary. In 2014 PepsiCo also accepted the principle of responsibility for its suppliers. Associated British Foods, the largest sugar producer in Africa and another Big 10 food corporation, is now also committed to the same principle.12 The gains from these policy commitments are more difficult to quantify than in the example of Ghana’s oil revenues, but in the long run they too may be very substantial.

Some so-called experts tell us to fear fat; others tell us to fear sugar or carbs or salt. But over the past decade, a new way of thinking about nutrition has emerged that suggests that all these food fears are misplaced or at least that they are leading us in the wrong direction. According to a mass of evidence from Brazilian scientists, the line between healthy and unhealthy diets is not marked primarily by some abstract idea of nutrients but by the percentage of whole foods a person eats.

Amazonia was not a dead end where the environment ineluctably strangled cultures in their cradles. It was a source of social and technological innovation of continental importance. By about four thousand years ago the Indians of the lower Amazon were growing crops—at least 138 of them, according to a recent tally. The staple then as now was manioc (or cassava, as it is sometimes called), a hefty root that Brazilians roast, chop, fry, ferment, and grind into an amazing variety of foods.

China is already the world’s largest importer of grain and soya, and its demand is growing exponentially. In the 10 years to 2005, its soya imports from Brazil increased more than a hundredfold, and in 2006, the Brazilian government agreed to add another 90 million hectares to the 63 million already in production.15 Needless to say, the extra land that is to go under the plough isn’t any old scrubland nobody cares about. It is Amazonian rainforest, one of the richest and most ancient natural habitats on earth.

I was hungry, and I remembered you also sometimes eat food, and I thought we could check out that new Brazilian steakhouse.” Her mood shifted from happy and excited to annoyed and let down. Probably because of her new cleanse that didn’t allow protein. “Ugh, you know I’m not eating anything with a face for the next two weeks.” “They cut that off before they bring it to you

They walk down Westheimer, a long, long street that always smells of burnt rubber and carbon monoxide, occasionally interrupted by the aromas of foods from all over the world: Mexican, Japanese, Indian, Brazilian, Vietnamese, Chinese, Guatemalan, etc.

To understand our world, we must use a revolving globe and look at the earth from various vantage points. If we do so, we will see that the Atlantic is but a bridge linking the colorful, tropical Afro-Latin American world, whose strong ethnic and cultural bonds have been preserved to this day. For a Cuban who arrives in Angola, neither the climate, nor the landscape, nor the food are strange. For a Brazilian, even the language is the same.

Simply beautiful! David Brazzeal takes the hospitality traditions of the French and the Brazilians and stirs in spiritual disciplines and alternative worship practices for a book on prayer unlike anything you’ve read before. He reminds us that time with God is a rich and delicious banquet that we share together, and not a drive-thru fast food meal we eat alone. Nourishing and indulgent.

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