Vol. 13 — Beach Grills and Sunday Feijoada
Brazil
From Bahia to São Paulo
Standfirst
A country the size of a continent — and a table that stretches from Amazonian jungle to Atlantic coast. Brazil cooks with rice, beans, dendê oil, hot sun and an easy generosity.
Chapter One
A continent-sized kitchen
Brazilian food is really many kitchens in one. In Bahia, dendê oil and coconut milk carry the memory of West Africa in every spoonful of moqueca. In São Paulo, Italian and Japanese neighbourhoods produce some of the best pizza and sashimi outside their home countries. In the interior, wood-fired stoves turn out arroz, feijão and farofa daily for a hundred years running.
What holds it all together is a national sense of generosity. There is always more rice. There is always another beer. There is always room at the table for one more person.
A Brazilian Sunday feijoada is not really a meal. It is an entire afternoon.
— Maison Maps journal
Chapter Two
Between the beach and the churrasco
Coconut water on Ipanema, açaí at the corner shop, pão de queijo warm from the oven, and a long weekend churrasco with picanha and vinagrete. The Brazil collection slots into all of it.
Apron — Rio
Blanket — Salvador
Apron — São Paulo
The Collection
The Brazil Collection
Feijoada, moqueca, pão de queijo, brigadeiro and caipirinha — the warm, continent-sized spirit of Brazil, illustrated in a single composition.
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