Brazil: A Culinary & Cultural Journey
Course Description
Brazilian Culinary traditions are some of the richest in the world due to the country’s geography, diverse climate and rich history of significant cultural influences. Each region presents its own products, cultural characteristics and influences as well as distinct flavors and tastes. Over centuries, the fusion of native cultures, Portuguese colonizers, and enslaved Africans has evolved into a unique and multi-faceted national cuisine that was later enriched by European, Japanese, and Lebanese immigrants who arrived in Brazil at the end of the nineteenth century.
Beginning with an exploration of some of the most important native products and recipes and their deep-rooted influence, i.e. pepper (molho de pimenta), cassava (beijú, farofa, escondidinho), and corn (canjica, mugunça), we will also examine the presence of several products brought by the Portuguese; i.e. sugar (caipirinha, brigadeiro), pork, and olive oil (feijoada and cozido), and others with strong African influence, okra (quiabada), dried shrimp, and palm oil (acarajé and moqueca) and finally Brazil’s own style of couscous called cuzcuz.
Throughout the course we will read, explore, and reflect on the most significant historical, economic, cultural, and social implications of food production and consumption in Brazil from pre-colonial to current times. We will also learn about the different kinds of restaurants, menus, cultural customs, cuisine literature, gender, and racial related image constructions and some specific practices related to cuisine and food production, and at the same time, acquiring technical skill to recreate important recipes. Conducted in Portuguese.
What participants are saying about this course
"Excellent course!"
Required Texts
There is no required textbook for this course. All materials are digital and will be provided in the online course.
Course Delivery
Online weekly learning modules, collaborative discussion boards and instructor feedback. This course is not self-paced.
Students who matriculate into an Instructor-Facilitated course should adhere to the dates listed on the website. Final coursework should be submitted within one week after the course end date. Course extensions beyond one week are subject to a $50 fee.
About the Instructor
Dr. Javier Escudero Instructor. Read more about Javier here.
Click here to request a syllabus.
Course Description
Brazilian Culinary traditions are some of the richest in the world due to the country’s geography, diverse climate and rich history of significant cultural influences. Each region presents its own products, cultural characteristics and influences as well as distinct flavors and tastes. Over centuries, the fusion of native cultures, Portuguese colonizers, and enslaved Africans has evolved into a unique and multi-faceted national cuisine that was later enriched by European, Japanese, and Lebanese immigrants who arrived in Brazil at the end of the nineteenth century.
Beginning with an exploration of some of the most important native products and recipes and their deep-rooted influence, i.e. pepper (molho de pimenta), cassava (beijú, farofa, escondidinho), and corn (canjica, mugunça), we will also examine the presence of several products brought by the Portuguese; i.e. sugar (caipirinha, brigadeiro), pork, and olive oil (feijoada and cozido), and others with strong African influence, okra (quiabada), dried shrimp, and palm oil (acarajé and moqueca) and finally Brazil’s own style of couscous called cuzcuz.
Throughout the course we will read, explore, and reflect on the most significant historical, economic, cultural, and social implications of food production and consumption in Brazil from pre-colonial to current times. We will also learn about the different kinds of restaurants, menus, cultural customs, cuisine literature, gender, and racial related image constructions and some specific practices related to cuisine and food production, and at the same time, acquiring technical skill to recreate important recipes. Conducted in Portuguese.
What participants are saying about this course
"Excellent course!"
Required Texts
There is no required textbook for this course. All materials are digital and will be provided in the online course.
Course Delivery
Online weekly learning modules, collaborative discussion boards and instructor feedback. This course is not self-paced.
Students who matriculate into an Instructor-Facilitated course should adhere to the dates listed on the website. Final coursework should be submitted within one week after the course end date. Course extensions beyond one week are subject to a $50 fee.
About the Instructor
Dr. Javier Escudero Instructor. Read more about Javier here.
Click here to request a syllabus.
Course Description
Brazilian Culinary traditions are some of the richest in the world due to the country’s geography, diverse climate and rich history of significant cultural influences. Each region presents its own products, cultural characteristics and influences as well as distinct flavors and tastes. Over centuries, the fusion of native cultures, Portuguese colonizers, and enslaved Africans has evolved into a unique and multi-faceted national cuisine that was later enriched by European, Japanese, and Lebanese immigrants who arrived in Brazil at the end of the nineteenth century.
Beginning with an exploration of some of the most important native products and recipes and their deep-rooted influence, i.e. pepper (molho de pimenta), cassava (beijú, farofa, escondidinho), and corn (canjica, mugunça), we will also examine the presence of several products brought by the Portuguese; i.e. sugar (caipirinha, brigadeiro), pork, and olive oil (feijoada and cozido), and others with strong African influence, okra (quiabada), dried shrimp, and palm oil (acarajé and moqueca) and finally Brazil’s own style of couscous called cuzcuz.
Throughout the course we will read, explore, and reflect on the most significant historical, economic, cultural, and social implications of food production and consumption in Brazil from pre-colonial to current times. We will also learn about the different kinds of restaurants, menus, cultural customs, cuisine literature, gender, and racial related image constructions and some specific practices related to cuisine and food production, and at the same time, acquiring technical skill to recreate important recipes. Conducted in Portuguese.
What participants are saying about this course
"Excellent course!"
Required Texts
There is no required textbook for this course. All materials are digital and will be provided in the online course.
Course Delivery
Online weekly learning modules, collaborative discussion boards and instructor feedback. This course is not self-paced.
Students who matriculate into an Instructor-Facilitated course should adhere to the dates listed on the website. Final coursework should be submitted within one week after the course end date. Course extensions beyond one week are subject to a $50 fee.
About the Instructor
Dr. Javier Escudero Instructor. Read more about Javier here.
Click here to request a syllabus.
Credit Options
Not sure which credit option to choose? Learn more about each credit option here and review your state/district requirements.
45 Professional Development/Clock Hours: $590
Idioma Professional Development Certificate (accepted by most states)
Approved Illinois CPDU Certificate through partnership with CEII
Approved Massachusetts PDP Certificate
Approved New York CTLE Certificate
Approved Pennsylvania ACT48 Certificate
Approved Texas CPE Certificate
3 Graduate-Level Credits
PWLC 9172: University of the Pacific: 3 Graduate-level PDUs: $925
PDLL 550ID: Southern New Hampshire University (SNHU): $1005
