Editing Brazil (section)

=== Cuisine ===
{{Main|Brazilian cuisine}}
{{See also|List of Brazilian dishes}}

[[File:Feijoada à brasileira -.jpg|thumb|[[Feijoada (Brazilian dish)|Feijoada]] is the [[national dish]] of [[Brazilian cuisine]].]]

Brazilian cuisine varies greatly by region, reflecting the country's varying mix of indigenous and immigrant populations. This has created a national cuisine marked by the preservation of regional differences.<ref name="Encarta 4">{{Cite encyclopedia |title=Way of Life |encyclopedia=Encarta |publisher=MSN |url=http://encarta.msn.com/encyclopedia_761554342_4/Brazil.html |access-date=8 June 2008 |archive-url=https://web.archive.org/web/20091029035059/http://encarta.msn.com/encyclopedia_761554342_4/Brazil.html |archive-date=29 October 2009 }}</ref> Some of the most well known Brazilian foods are the [[Feijoada]], considered the country's national dish;<ref>Roger, [http://www.braziltravelguide.com/feijoada-the-brazilian-national-dish.html "Feijoada: The Brazilian national dish"] {{webarchive|url=https://web.archive.org/web/20091129154026/http://www.braziltravelguide.com/feijoada-the-brazilian-national-dish.html |date=29 November 2009 }} braziltravelguide.com.</ref> and [[Churrasco]], a kind of barbecue which is often served in [[rodízio]] style. Other regional foods include beijú, [[feijão tropeiro]], [[vatapá]], [[moqueca]], [[polenta]] (from Italian cuisine) and [[acarajé]] (from African cuisine).<ref>Cascudo, Luis da Câmara. História da Alimentação no Brasil. São Paulo/Belo Horizonte: Editora USP/Itatiaia, 1983.</ref> The national beverage is [[coffee]]; [[cachaça]] is Brazil's native [[Distilled beverage|liquor]]. Cachaça is distilled from [[Sugarcane|sugar cane]] and is the main ingredient in the national cocktail, [[Caipirinha]].<ref name="Bayor2011">{{Cite book |last=Bayor |first=Ronald H. |url=https://books.google.com/books?id=bJW79Rlu-igC&pg=PA181 |title=Multicultural America: An Encyclopedia of the Newest Americans |publisher=Georgia Institute of Technology |year=2011 |isbn=978-0-313-35786-2 |page=181}}</ref>

A typical meal consists mostly of [[rice and beans]] with [[beef]], [[salad]], [[french fries]] and a [[fried egg]].<ref>{{Cite journal |last=Barbosa, Lívia |year=2007 |title=Feijão com arroz e arroz com feijão: o Brasil no prato dos brasileiros |journal=Horizontes Antropológicos |volume=13 |issue=28 |pages=87–116 |doi=10.1590/S0104-71832007000200005 |doi-access=free}}</ref> Often, it is mixed with cassava flour ([[farofa]]). Fried potatoes, fried cassava, fried banana, fried meat and fried cheese are very often eaten in lunch and served in most typical restaurants.<ref>{{Cite journal |last1=Ferraccioli, Patrícia |last2=Silveira, Eliane Augusta da |year=2010 |title=Cultural feeding influence on palative memories in the usual brazilian cuisine |url=http://bases.bireme.br/cgi-bin/wxislind.exe/iah/online/?IsisScript=iah/iah.xis&base=BDENF&lang=p&nextAction=lnk&exprSearch=18716&indexSearch=ID |journal=Rev. Enferm. UERJ |volume=18 |issue=2 |pages=198–203}}</ref> Popular snacks are [[pastel (food)|pastel]] (a fried pastry); [[coxinha]] (a variation of chicken croquete); [[pão de queijo]] (cheese bread and cassava flour / [[tapioca]]); [[pamonha]] (corn and milk paste); [[sfiha|esfirra]] (a variation of Lebanese pastry); [[kibbeh]] (from Arabic cuisine); [[empanada]] (pastry) and empada, little salt pies filled with shrimps or heart of palm.

Brazil has a variety of desserts such as [[brigadeiro]]s (chocolate fudge balls), [[bolo de rolo]] (roll cake with [[goiabada]]), [[cocada]] (a coconut sweet), [[beijinho]]s (coconut truffles and clove) and [[Romeu e Julieta]] (cheese with goiabada). Peanuts are used to make [[paçoca]], [[rapadura]] and [[pé-de-moleque]]. Local common fruits such as [[açaí]], [[cupuaçu]], [[mango]], [[papaya]], [[cocoa bean|cocoa]], [[cashew]], [[guava]], [[orange (fruit)|orange]], [[Lime (fruit)|lime]], [[passionfruit]], [[pineapple]], and [[Spondias|hog plum]] are turned in [[juice]]s and used to make [[chocolate]]s, [[ice pop]]s and [[ice cream]].<ref>Freyre, Gilberto. Açúcar. Uma Sociologia do Doce, com Receitas de Bolos e Doces do Nordeste do Brasil. São Paulo, Companhia das Letras, 1997.</ref>