Arole Cultural: Arole Cultural
Chef Carlos Ribeiro invites you to try the flavors of a good meal in the company of the Orishas, with 35 recipes inspired by his sacred foods.
Chef Carlos Ribeiro and Babalosha Vilson Caetano Junior invite us to experience the ancestral flavors and knowledge in the company of the Orishas, with 35 recipes inspired by their sacred foods.
The food defines, marks the preference of the gods, their affections and mythical discontents. It is certain that there are foods that serve all, but there are also those that are preferred to them, proper to each divinity. It´s ingredients draw their sacred personalities and their devotees - or is it the other way around?
To say the things that an Orisha eats is the same as to reveal a particularity, something intimate forum of that divinity. In this way, the absence of some dishes or their presence without more information really seeks to protect a special knowledge. Moreover, just as in the practice of faith, the sharing of food is also an act of devotion, in which men and gods become one.
It is through these reflections that Chef Carlos Ribeiro and Babalosha Vilson Caetano invite us to experience the flavors and pleasures of good food in the company of the Orishas, recreating 35 exclusive recipes inspired by their sacred foods.
Visiting and recreating the traditional recipes of Candomblé Temples, their smells and spices, "Sacred Food to be Eaten" is the symbolic reaffirmation of the greatest and truest lesson: magic begins in the kitchen!
2nd edition, 184 pages full color, paperback
Dimensions: 6" x 9"
Publisher: Arole Cultural
Author: Chef Carlos Ribeiro e Vitor Caetano Junior
Contributions: Rodney William Eugênio e Bel Coelho
Photographies: Cristiano Lopes
Comunicador social por formação e chef de cozinha por amor e profissão, Carlos Ribeiro é o responsável pelo Na Cozinha Restaurante. Doutorando na USP em Estudos Latinos Americanos, onde também é Mestre em Estudos Latinos Americanos, lecionou nas Universidades Federal da Paraíba, FAAP, Anhembi Morumbi, Uninove, Centro Universitário Belas Artes, entre outras.
Também é autor dos livros “Culinária Japonesa para Brasileiros”, “Comida é Arte”, “Historia da Gastronomia, Panificação, Confeitaria, Cozinha Contemporânea”, “Estruturas e Funcionamento das Cozinhas de Bares, Hotéis e Restaurantes”, além de colaborador nos livros “Café” e “100 anos de Vinicius”.
Fill in your details that I will redirect you to the payment