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Minas Gerais food tour

STart

index

Pão de queijo

Feijão tropeiro

Angu

Frango com quiabo

Canjiquinha

4

5

6

3

1

2

Queijo minas

Pão de queijo

Pão de queijo has origin in Minas Gerais cuisine and that is a delicious combination of starch (farinha de mandioca) and cheese. His fundation was in 18th century, influenced by the mix of indigenous and Portuguese traditions.The Portuguese culture brought the technique of making bread and local ingredients, such as starch were incorporated. Today it is an icon of Brazilian gastronomy, known and appreciated around the country.

frango com quiabo

Frango com quiabo is a traditional dish of Brazilian cuisine, especially in the North East and Minas Gerais. His fundation is marked by African, indigenous and Portuguese influences.The dish is made with chicken slowly cooked with okra, onion, garlic and sometimes tomatoes, and is often served with rice and beans. It is considered a cozy food, full of family traditions and memories, with preparation according to each family.

feijão tropeiro

Feijão tropeiro is a traditional Brazilian dish, especially from Minas Gerais, in the colonial period with the tropeiros, traders who transported goods through the interior and other processes.They needed practical and nutritious meals for their long methods using easy-to-preserve ingredients such as beans, cassava flour, sausage and eggs. Over time, the dish evolved becoming part of Minas Gerais culture and being enjoyed at parties and everyday meals, representing an important symbol of cuisine and regional identity.

CANJIQUINHA

Canjiquinha is a traditional dish from rural areas of Brazil, especially Minas Gerais, made with quirera. It been from the need to use local and simple ingredients, such as corn or pork. Originally consumed by rural workers, canjiquinha evolved and became a popular dish, enhanced with pork, such as ribs or sausage. Today, it is enjoyed as a typical, rich and nutritious meal, which preserves the heritage of Brazilian rural cuisine.

ANGU

Angu is a traditional Brazilian dish, made from cornmeal cooked in water and salt. It arose from a mixture of indigenous, African and Portuguese influences, being adapted from Europe dishes such as polenta. In colonial Brazil, angu became a staple food among the poorest populations, especially enslaved Africans. Over time, the dish became popular in several regions, such as Minas Gerais and Rio de Janeiro, gaining different variations. Today, angu is part of Brazilian cuisine, showing resistance and creativity.

queijo minas

Queijo minas is one of the most traditional cheeses in Brazil, originating in the 18th century with Portuguese colonization, which brought cheese production techniques from Europe. Made mainly from cow's milk, Minas cheese comes in two versions: fresh (smooth and creamy) and cured (more intense and firm). Its production expanded in rural areas of Minas Gerais, becoming emblematic of Minas Gerais cuisine and used in typical dishes such as pão de queijo and tutu de feijão. With national recognition and Geographical Indication in 2008, queijo minas represents the culture and identity of Minas Gerais.

in conclusion

Minas Gerais culinary culture is rich and tasty, reflecting the history and traditions of the Minas Gerais people. The dishes and local ingredients are a testament to creativity and show how food can preserve culture. With a legacy that continues to evolve Minas Gerais cuisine continues to be one of the points of Brazilian gastronomy.

Thank you for your attention!

Ana Flávianº211ºK

bibliography:

https://www.cpt.com.br/artigos/quais-sao-as-principais-comidas-tipicas-da-culinaria-mineirahttps://www.passagenspromo.com.br/blog/comidas-tipicas-de-minas-gerais/https://www.uniarnaldo.com.br/blog/10-principais-pratos-mineiros-que-todos-deveriam-provar

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