COURS DE CUISINE 10Soiree bresilienne - la cuisine de Bahia avec le chef invite Paulo SeidlCaruru et farofaMoqueca, pirao et rizCocadaJeudi 17 Mars 2016 a 18h00Prix : 59 Euros Reserver le coursInscriptions Report on a Brazilian churrascoThe art to receive in Brazilian stylePauloSeidlNovember, 2015Master en Histoire et Culture de l'AlimentationUniversite Francois RabelaisIntroduction The objective of this article is to offer a succinctethnographic observation of a typical Brazilian gastronomic festive event knownas churrasco, or the Brazilian-style barbecueparty. It attempts to provide, in the most metaphorical sense, food for thought for a perhaps deeper sociologicalanalysis of food consumption in Brazil (1). Because of my current studies inFrance, comparisons with French customs at the table have been made.When a party is given in the country, a numberof possibilities arise in terms of how the reception is going to be held. Someof the choices include a cocktail, a dinner, or a luncheon. But perhaps nothingentertains more and nothing is more casual and more universal within our ownboundaries than the churrasco. Strictly for didactic purposes, thedescription below will be divided in topics.Food There is an overall tacit agreement that the churrasco is potluck. That put, guestsand hosts usually agree on what each will provide, but inevitably involves thebringing of drinks for the cooler (beer and soft drinks) and food for the grill.Commonly, the host will provide the main meat and the guests will beconcerned with the side dishes, starters or dessert.While in France there is a clear distinctionbetween the order of courses, from horsdoeuvres to starters to the main course and dessert, in a churrasco those courses happen in a morehaphazard way. Hors doeuvres willusually include ready to eat finger food, such as peanuts, olives or chips. Following,hot starters will usually include food that is quickly made on the grill, suchas sausages, garlic bread, grilled vegetables or grilled cheese (hence a cleardifference from a French meal, where cheese is served at the end). A few dishes rich in carbohydrates will alwaysbe on the table, to which guests help themselves whenever they please. These comprisewhite rice, boiled manioc with butter and or herbs, and manioc meal or farofa (roasted manioc meal with orwithout small pieces of meat). It is not unusual for all those items to be present on the table. Other side dishes may includebeans, raw or cooked salads, and sauces. The main meat (3) is normally the maincourse, hardly a course in itself. The reason for this is, as opposed to theregularity of French courses, guests may help themselves to starters even afterthey have started eating the main meat, creating a gastronomic promiscuitywhen compared to the rigidity with which French courses are served. Depending on the number of guests, more thanone main meat may be served. They are usually beef cuts, but pork or chicken mayalso be served. Here a clear social distinction may be observed: there issubstantial more social esteem in serving beef than chicken or pork. A barbecuewith no beef may be regarded as a second class type of gastronomic event.Equally, a barbecue with prime beef cuts will give the host a more elevatedsocial