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The Brazilian food culture has its origin as cassava as the main source of carbohydrate. We inherited from the indigenous people the habit of eating this cooked tuberous root, even at breakfast, although nowadays this is less frequent and has gained the accompaniment of butter and honey. Currently, its most popular consumption is through tapioca, an artisanal (or industrial) product obtained from cassava processing.
Owning a porcelain set for 12 people was a status symbol not long ago. It was common to inherit from our grandmothers and mothers classic dishes, including the completely white, with all the same pieces. In the restaurants it was no different; crockery of the same manufacturer, of the same line, of the same color.
Two decades ago the Brazilian did not eat so much pasta. The change began to be perceived in the late 1990s and was attributed to the rise in the price of rice - a daily consumer item in Brazil - as a counterpoint to the fall in the price of pasta.