Rio IS cookin' in a variety of ways, but cooking class with Braseilero restauranteur Simone de Almeida at Lampadosa on the Rua do Rosario, is rich in culture and flavor.
Simone's class begins with an explanation of Brazilian food-- a fusion of indigenous, Portuguese, and African flavors--and the now familiar history of Brazil's settlement makes culinary sense. The indigenous manioc (yucca root) of the indigenous people, the morning pastry of pao de queijo (bread cheese) suggestive of French bread, the black bean feijoada, an early slave dish, all speak to the passionate improvisation of the culture.
As our moqueca (fish stew) simmers, Simone immerses us in her cosmopolitan views: analysis of German and American childrearing, interpretations of mealtime traditions, and a vast knowledge of the world's foods. "We like to mix the blood," she says of Brazilians. "Why would I want to marry someone who looks like me (a beauty of indigenous, African, and European ancestry)? It would be like marrying my brother."
"We like the surprise," she adds, "the surprise of mixing foods, of mixing heritage. What will it look like?" She asks of the next child. "What will it taste like?" we ask of the bananas, manioc, and onion side dish.
The answer: beautiful, rich, and delicious.
Global connection: Trace the origins of a dish's ingredients and manner of preparation. How does food convey history, resources, and practices? How are demographic changes reflected in a region's food?
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