Boston Medical Center Nutrition Resource Center Preventative Food Pantry: (617) 414-3834 Or (617) 414-5263 Food Demonstration Kitchen: (617) 414-3840 Or

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Boston Medical Center Nutrition Resource Center Preventative Food Pantry: (617) 414-3834 or (617) 414-5263 Food Demonstration Kitchen: (617) 414-3840 or www.bmc.org Curau (Brazilian Sweet Corn Pudding) Makes 8-10 (½ cup) servings Corn has been a staple of Brazilian diet for hundreds of years. In Rio de Janeiro, Curau is made during the "Festas Juninas"; June festivities dedicated to Saint Anthony, Saint John, and Saint Peter. Sweet corn pudding can be served warm, at room temperature or chilled. Ingredients: 8-10 ears of corn (or 4 ½ cups of kernels) 1 quart 1% milk 6 tablespoons cornstarch 1 (13-ounce) can lite coconut milk 1 (14-ounce) can sweetened condensed milk ¼ teaspoon salt Ground cinnamon to sprinkle Instructions: 1. Shuck the corn and cut the kernels off with a sharp knife into a large bowl. Place the corn, HALF of the milk into a food processor or blender and puree. Strain, pressing down with the back of a spoon to separate the juice from the pulp. Discard the pulp, or use it for another recipe. 2. Place the corn liquid into a medium sauce pot. Whisk in the cornstarch. Add the rest of the milk, coconut milk, sweetened condensed milk, and salt. 3. Cook over medium-high heat, stirring constantly, for about 15-20 minutes or until mixture becomes thick and creamy. 4. Pour into individual cups. Sprinkle with cinnamon. Serve warm or chilled. Recipe Notes: If you don’t have a food processor or blender just use a cheese grater to remove corn kernels, then strain as described above. Nutritional Information per serving: Calories: 161 Carbohydrates: 31g Total Fat: 3g Cholesterol: 4mg Saturated Fat: 2g Dietary Fiber: 1g Sodium: 99mg Protein: 6g .

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Revista de Administração de Empresas ISSN: 0034-7590 ISSN: 2178-938X Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DÓRIA, CARLOS ALBERTO OF POROTOS AND BEANS Revista de Administração de Empresas, vol. 58, no. 3, 2018, May-June, pp. 325-331 Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DOI: https://doi.org/10.1590/S0034-759020180314 Available in: https://www.redalyc.org/articulo.oa?id=155158452012 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative RAE-Revista de Administração de Empresas | FGV EAESP ESSAYS Invited article Original version DOI: http://dx.doi.org/10.1590/S0034-759020180314 OF POROTOS AND BEANS Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history(Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevail- ing thesis on the formation of Latin-American national cuisines which claims that these are mis- cegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been as- similated and improved through the adoption of European techniques, creating the national cuisine. Even in the case of excolonies, the highlight is given invariably to the dominance of adop- tion processes of European techniques, as in a global adaptation of western cuisine itself.
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