BRAZIL

The Brazilian cuisine is rich, tasty and diverse. It is the result of a great mixture of traditions, ingredients and food introduced not only by the native population, but also by all the immigration movements that occurred throughout history.

FRANCE

The French cuisine is benchmark all over the world, either due to the beauty of its techniques, respect for the ingredients, or for the love that its chefs put in each dish, besides plating, which has become a artwork.

ITALY

The Italian cuisine is widespread around the world; few people resist the italian flavors. And the secret is in sophisticated techniques, the originality and a simple production way, which result in special dishes that have survived and evolved over time.

JAPAN

The Japanese cuisine is the mirror of its people. Rationality and functionality are the keywords to describe it. The kitchen is where all actions related to preparation are possible. Times are shorter and the actions are optimized.

MEXICO

The food made by Mexicans contains an prominent flavor, with traditional seasonings of the typical country’s food. Most of the ingredients are of pre-columbian origin, but mixtures were later added to enhance the Mexican menu.

MOLECULAR CUISINE

The Molecular gastronomy is the science dedicated to the study of the chemical and physical processes related to the cooking. It studies the mechanisms involved in the transformation of ingredients during cooking and it investigates the social, artistic and technical aspects of cooking and gastronomy.

KM ZERO CUISINE

The “Zero-Mile Diet” are local products that are sold or produced near the place of production. The intention is to increase the local production by balancing the benefits of the option of eating more fresh products and the absence of transportation and profit-related in the final price.

SLOW FOOD CUISINE

The Slow Food Kitchen is an international association stablished by Carlo Petrini in 1986, with the objective of promoting a greater appreciation of food, improve the quality of meals and a production that values ​​the product, the producer and the environment.

FAST FOOD CUISINE

With the hustle and bustle of modern life, people increasingly looking for to reduce the time dedicated to certain day-to-day activities, and this also includes the meals. According to a research by EAE Business School, brazilians are among the major fast-food consumers in the world.

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