Interesting that I first saw this a few days before moving across the country for school and I really wanted to know more about this program. A lil’ random research later and violá. Here’s the 24-minute Brazil episode!
“Foreign chefs settle and blend their own cultural traditions with indigenous recipes in Brazil.”
Unfortunately, Hulu hasn’t learned how to play nice with other countries so the show is only available to US audiences.
Infelizmente, o video só se apresenta para quem mora nos USA.
Saudações,
Roberto
BAHIA PRECIOSA
RUA ORDEM TERCEIRA Nº 9 (ANTIGA RUA INÁCIO ACIOLLY).
PELOURINHO – SALVADOR – BAHIA – BRAZIL
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BLOG: http://bahiapreciosa.blogspot.com
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These videos cannot be seen from Brazil. They are sorry, but the video library can only be streamed within the United States !! :-(
I have seen the “Brazil, when foods collide” on TV and it’s very nice… it’s a pity we don’t have access to it, from Brazil.
I just watched it and enjoyed it a lot. My suggestion: avoid watching when you are hungry! ;)
Hi!
Sorry to post this here–I wanted to contact you, as I just came across your blog, and am impressed with what I’ve read. I am also in Brazil (only for a short while so far), and have a blog (www.thegoldenpapaya.com). Feel free to check it out. I am going to add your site to my blogroll, and would be honored if you decide to return the favor.
In any case, will definitely continue reading!
I saw this foodie video just yesterday, so I am so delighted to see someone else enjoyed it! I am again inspired to try my hand at making moqueca!
What surprised me, was the fusion focus, and the statement that all Brazilieros were into new experimental foods that fuse traditional foods with new. This wasn’t my experience, but I was only there 3 months, mostly on a budget in Rio, Bahia & the Seton.
What part of Brazil has the biggest concentration of cuisine experimentation? I have the impression that it’s Sao Paolo, which I unfortunately didn’t have time or budget to visit.
Hi Terry,
I would agree that SP has the biggest concentration of experimentation and Alex at DOM is bringing that home by offering Amazonian ingredients in his dishes. I’m sure there are a million other examples that I don’t know of. Thanks for the comment(s)!
Hmmm… come to think of it, while I was in Pelourinho (Salvador, Bahia) an aspiring young chef cooked a group of us a beautiful meal… moqueca with fresh dende fruit and other upscale spins on ingredients and presentation. He’d come up from the southern end of Brazil (I think Sao Paolo) to learn Bahian cooking via a famous restaurant. I feel so lucky!!!
Now that I am back in San Francisco … saudade. It must be so hard for Brazilians to be away from Brazil.