Canibalismo,
aspect macabro of
history - the
indigena diet When the indians wanted to strengthen the diet, to make a party or,
simply, to saborear a barbecue, the unhappy prisoner who was in the
fattening was sacrificed with one fort bordoada in the head, which
generally caused breaking of skull with loss of encefálica mass. The
death was immediate. Later it he was cut and led to the fire, the
pieces on a
grate of green bamboo.
With the arrival of the Europeans, the savages had more adopted some
requintados habits, or either, they had abandoned the sharp rocks and
they had started to esquartejar the bodies with knives and axes that
in exchange for received the work from extration of wood-Brazil and
capture of wild animals.
Observing as the whites they made with the sheep, they had copied the
use of tables and trunks as support (table) for the esquartejamento of
the carcass human being, instead of making it in the soil; e, great
"progress", had started to use the skewer - beyond the traditional
grate - to bake the parts for equal, mainly legs and ribs.
Except for the type of
meat, the process did not differ from the
current barbecues: it started gladly with all talking, it had livened
up music, one was overcome much drink - aguardente - until the staff
to be "high well"; the meat went pro fire, the women served some
accompaniment and all ate until not supporting more. The pickling
brine, as conservante and I temper, was known for the aboriginals.
Eventual leftovers of the meat were baked, because they had been kept
raw, would ruin quickly. The some most fond ones took "one pratinho"
pra house, to eat later (this habit consists in registers of the
time).
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