BRAZILIAN FOOD: Every nation has its own way of dining and prepairing food. 
The Brazilian culinary tradition is vast, original and amongst the world's most expressive ones.
For over 500 years, the Brazilian binged and transformed the diches of Europe - mainly Portugal -
Africa and the Orient. They also maintained the traditional ingredients and cooking of the
Indians of the Amazon and the Pantanal, who were already there when Brazil was discovered.
Every region has its typical foods and dishes that caracterise the culinary tradition of the area.
In the North, because of its forests, rivers and the influence of the Indians, a lot of fruit, fish
and manioc is used in the cooking. In the North-East you can notice the predominance of coconuts
(that came from India), dende (African palm oil), beans, and manioc.
In the Middle-West, because of its numerous herds of cattle, the people are used to eating
a lot of meat, for example game from the Great Pantanal, but also fish, and poultry.
In the cosmopolitan South-East, all the tastes of the world are represented.
In Rio de Janeiro feijoada (made of black beans and meat) is the typical
food, and in Sao Paulo it's the cuscuz (corn). In the South, the culinary
influence of the european immigrants is still noticeable in many ways.
It's a meat oriented region, renown for its' churrascos (barbecue
non-stop degustation), spicy sausages and the famous chimarrao tea.