Oysters have always been a hot topic at Rio de Janeiro's tables. But... they should be paired with what wine? The answer varies according to the time.

Dozens of people, including chefs, academics, restaurant owners and members of the government, attended the launch of the book “From the field to the table”, by Renata Cabrera. A conversation about gastronomic tourisms opened the event.

For centuries, eating turtle was a staple of the city's gastronomy. In the form of soup, pastry or fricassee, the delicacy was considered fine and consumed at high society banquets and also in less fancy restaurants.

Since the end of the 19th century, there was, in Rio, a "subscription system" for bread and meat. The suspension of delivery by two bakeries sparked a popular uprising in Jardim Botânico.

Instituto Bazzar welcomed Catalan writer, critic and gastronomic journalist Xavier Agulló, to taste unique and artisanal ingredients from Rio de Janeiro at its headquarters in Jardim Botânico.

The trend of picnic banquets in the Botanical Garden was no joke.