Multiculturalism in Brazilian Gastronomy: The influence of immigrants on food

It can no longer be said that the Brazilian people were formed by the mixing of three races (white Portuguese, black Africans and Brazilian Indians), as this did not happen in such a homogeneous and participatory way as we were taught to believe. This is the focus of the book in question, which evaluates the result of the process of integration between migrations and immigrations, a stage in which cultures have been and continue to mix, causing cultural and gastronomic changes, which is the defining factor of the analysis. Taking advantage of this understanding, the objective was to present the cultural formation of various foods considered national, but which are part of the heritage of our ancestors. To this end, descriptive research was used, complemented by bibliographic and documentary research. In this mixture of influences, Brazilian gastronomy was formed and transformed, characterising a rich and intense multiculturalism, valuing each of the contributions of the groups that formed our culture.