was already quite a cosmopolitan city in early 19th century,with an estimate population of 500,000 inhabitants (Gomes, 2007). It was themost important port in South America and the primary stop from ships comingfrom Europe on their way to the Pacific as well as the main point of departurefor those going to the Old Continent. Its multi-ethnic population consisted ofNatives, Africans, Portuguese, and other European Caucasians who were attractedto opportunities in the New World. Intermarriage among those different ethnicpopulations gave birth to a pluralistic society (Freyre, 1974), whichcharacterized Brazilian ethnic formation as well as its cuisine.However,Europeans coming to this hot tropical city had it hard finding bread, theircustomary source of carbohydrate and the most common staple in Europe at the time.Debret lists only six bakeries in Rio in 1816 and only two mills. Even though wheatwas grown in the Province of Rio Grandedo Sul in the south of the colony, wheat flour was also imported from both NorthAmerica and Europe. However,two years after the crowning of the Emperor, a flow of foreigners, especiallyFrench, but also Italians and Germans, boosted the number of bakeries. Theirshops were described as excellent, and produced, in addition to bread, seabiscuits, cookies, and doughnuts. In theinterior of the shop, a small boy, sent by his master, is buying a pound ofbread for the price of four vintens(ten sous - but as the price of flourincreased, the weight of bread could plummet). Considering that four vintens could buy a meal for fivepeople, it is worthy noticing that bread was not only expensive, but a luxuryitem. Wheatwould arrive in bags made of leather and a sample has recently been placed onthe floor. To the right, an armoire du bluteau[2]is ready to receive the recently-arrived wheat. A slave will operate it by means of a lever, producing abothering sound (Cette machine, mise unmovement par un Negre, incommode de son bruit les voisins et les passants,pendant une grande partie de la journee, p 273).The author justifies the small number of bakers and thescarcity of bread due to the general usage of manioc meal instead of wheat (Lusage general de la farine de manioc, aulieu de celle de froment, faisait de notre profession de Boulanger, au Bresil,une industrie de luxe, p. 273). Indeed,other authors remark that manioc meal was often a substitute for bread. VonMartius (2008) states that mesmo o paode trigo come-o o brasileiro moderadamente e prefere-lhe a sua farinha (Brazilianshardly ever eat wheat bread and would rather have their (manioc) flour, p.288.). Luccock (2008) is also rather adamant in this regard: em lugar do pao, usam de farinha de mandioca(instead of bread, they (Brazilians) use manioc meal, p. 194). The followingsession will present a second replacement for the wheat flour, the corn flour.Jean-BaptisteDebret, The Bakery, circa 1820-1830 .Watercolor 15.5 x 22cm. Museus Castro Maya, Rio de Janeiro, IBRAM MinC3.5 Thecorn vendor The black womanselling roasted corn is a freed woman who has her own business, as opposed tothe other woman, who sells corn for her master and is supplying the freed womanwith input. A black girl carrying a babyis enjoying a piece