PARROT EATING AND BEING BRAZILIAN: CULINARY RECIPES AND THE CONSTRUCTION OF THE BRAZILIAN IDENTITY
DOI:
https://doi.org/10.12957/demetra.2013.6651Abstract
Brazil became independent and was the only monarchical state in the Americas, but that was not enough. It was necessary to give it a nation and an identity. In urban centers, the free population had inherited its traditions mainly from the metropolis: it spoke Portuguese, was Catholic and had Portuguese customs and habits. One of the strategies adopted by the imperial political elite to build a self-identity distinct from the Portuguese was to incorporate an European lifestyle, especially copied from London and Paris. However, the indiscriminate, uncritical and hasty introduction of these new consumption habits ended up becoming an obstacle to the construction of a national identity.Some intellectuals committed to this project reacted with unusual and creative solutions. One of them, the anonymous National Cook, aimed to present “a cuisine Brazilian in every aspect.” His wish was to offer a cookbook where food was viscerally connected to the national territory, its inhabitants and its history. He wanted, in effect, his book to be the expression of the relationship between “people and culinary preparations” and thus recover, through cooking, the regional identities that, assembled in one book, would be the expression of a national cuisine that used ingredients and techniques from all regions of Brazil. Thus, introducing a cuisine made up from all of the Brazilian fauna, where you could prepare snakes, jaguars, anteaters and lizards, the National Cook gave us his recipe for the construction of the Brazilian identity which could be summarized as follows: “Parrot Eating and Being Brazilian.”Downloads
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