Bourdain's field notes: Minas Gerais - Explore Parts Unknown
: Bourdain traces the food’s origins back to the gold rush and the influence of the half-million African slaves brought to the region, noting how African culture deeply saturates the cuisine. Key Highlights & Moments
: He meets with local figures like Zora Santos , an advocate for traditional Afro-Brazilian cuisine, to discuss the "matriarchs" of Mineira cooking—the enslaved African women who used resourceful techniques and native greens to create now-beloved dishes. Other Potential References
: He visits the capital, Belo Horizonte , a planned city known for its booming banking and technology sectors.