{"id":743,"date":"2012-10-05T13:21:39","date_gmt":"2012-10-05T13:21:39","guid":{"rendered":"http:\/\/jornalbeirario.com.br\/portal\/portal\/?p=743"},"modified":"2012-10-05T13:21:39","modified_gmt":"2012-10-05T13:21:39","slug":"a-cozinha-do-cerrado","status":"publish","type":"post","link":"https:\/\/jornalbeirario.com.br\/portal\/?p=743","title":{"rendered":"A cozinha do Cerrado"},"content":{"rendered":"<p><a href=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Cora-Coralina.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-744\" title=\"Cora Coralina\" src=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Cora-Coralina-300x209.jpg\" alt=\"\" width=\"300\" height=\"209\" srcset=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Cora-Coralina-300x209.jpg 300w, https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2012\/10\/Cora-Coralina.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>A maior parte do Cerrado brasileiro se encontra em Goi\u00e1s. Gra\u00e7as \u00e0 intera\u00e7\u00e3o centen\u00e1ria da popula\u00e7\u00e3o com a natureza, muitos ingredientes foram descobertos e incorporados \u00e0 alimenta\u00e7\u00e3o goiana. A cozinha do Cerrado nasceu da integra\u00e7\u00e3o dos \u00edndios goyases que viviam na regi\u00e3o, dos bandeirantes paulistas que por ali passaram na rota do ouro, dos vizinhos mineiros e nordestinos que foram atra\u00eddos pela promessa de vida nova ap\u00f3s a inaugura\u00e7\u00e3o da capital federal, e dos descobridores portugueses. Ou seja, a cozinha do Cerrado \u00e9 marcada pela diversidade, pela miscigena\u00e7\u00e3o e pela peculiaridade.<\/p>\n<p>S\u00e3o centenas de pratos t\u00edpicos da regi\u00e3o:\u00a0 empad\u00e3o, pamonha goiana (salgada, com queijo ou lingui\u00e7a), leit\u00e3o \u00e0 pururuca, churrasco e os pratos \u00e0 base do pequi s\u00e3o os mais conhecidos. Os doces, influ\u00eancia portuguesa que sofreu adapta\u00e7\u00f5es com as frutas locais, t\u00eam nomes como Alfenim e Pastelim (vers\u00e3o com doce de leite do pastel de Bel\u00e9m).<\/p>\n<p>Uma dessas doceiras foi a poetisa Cora Coralina (foto), que chamava-se Ana Lins dos Guimar\u00e3es Peixoto Br\u00eatas. Nasceu em 1889, \u00e0s margens do rio Vermelho, na Vila Boa de Goi\u00e1s \u2013 hoje, Goi\u00e1s. Poetisa de cora\u00e7\u00e3o, Cora exerceu a profiss\u00e3o de doceira por muito tempo: seu primeiro livro s\u00f3 veio a ser publicado quando ela tinha 76 anos.<\/p>\n<p>Leia mais sobre a culin\u00e1ria do local no jornal BEIRA-RIO.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A maior parte do Cerrado brasileiro se encontra em Goi\u00e1s. Gra\u00e7as \u00e0 intera\u00e7\u00e3o centen\u00e1ria da popula\u00e7\u00e3o com a natureza, muitos ingredientes foram descobertos e<\/p>\n","protected":false},"author":1,"featured_media":744,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabor","pmpro-has-access"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A cozinha do Cerrado - JORNAL BEIRA RIO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jornalbeirario.com.br\/portal\/?p=743\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A cozinha do Cerrado - JORNAL BEIRA RIO\" \/>\n<meta property=\"og:description\" content=\"A maior parte do Cerrado brasileiro se encontra em Goi\u00e1s. 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