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The Brazilian kitchen had African, Europeans and aboriginal influences.

The Indians were not fancy in the preparation of the food. They used the fire to bake the hunting and he fishes it and ate many raw foods. The baking was rare and done in adobe pans.

The Portuguese had contributed with the raw material introduction new, preparation elaborated and in the diffusion of the European gastronomic habits.

Chinese had brought other elements and forms of preparation and several had started to be part of our menu.

Already the Africans had originated the kitchen afro-Brazilian, with headquarters in the Bahia. The feijoada one, considered the first Brazilian plate, is the symbol of the black inheritance in the country.

The Brazilian gastronomic map was traced in agreement the internal intersected of foods of some origins and migrations in the country. We can divide it in 9 regions: North, Northeast, Salvador and Bahian Recôncavo, Center-West, the Coast, Kitchen Metropolitan, mining Kitchen, Kitchen Caipira and Kitchen of the South.