摘要：In the books of Gilberto Freyre and Câmara Cascudo, that influencied so much
the literature about brazilian alimentation, the participation of indigenous groups in the
national sweets formation process is negligencied. However, is possible to find in book´s
“interlineations” of these two authors valuables informations about indigenous contributions to
this process. Starting from these two authors and based in the culinary system notion, this
paper quests to situate the role of indigenous groups in the brazilian sweets formation and
numbers the possibles causes to invisibility of sweets by indigenous at the culinary formation
process.
