Brazil: The last frontier of gastronomy?

Brazil: The last frontier of gastronomy? age fotostock/Alamy Brazil’s chefs are turning to indigenous ingredients to save the country’s endangered products and culinary skills before they vanish “These communities possess a profound knowledge of the forest – an understanding we haven’t even dreamed of,” said chef Alex Atala. According to Atala, “There is a significant increase in deforested areas, and we must deal with this problem responsibly and not turn the issue into an ideological dispute.” Preserving traditions In support of the Pledge, many chefs are launching parallel careers as explorers, travelling deep into the country’s hinterlands to find and help preserve indigenous plants and artisan products by using them in their restaurants – often elevating or transforming them – and which in turn supports local producers. Janet Forman Renowned chefs in Brazil are creating locally inspired dishes, such as chef Alex Atala’s flower “ceviche” A mixed heritage Brazilians are immensely proud of their multi-ethnic heritage. “And it is amidst these many historical flavours that the chef finds space to exercise fearless creativity.” Adapting the past to preserve the future Even people who came in search of riches have left us immense treasures These prescient chefs believe that employing creativity – rather than strictly preserving traditions – will help Brazil’s culinary values endure.