In this photo taken Friday, Dec. 14, 2012, Chef Teresa Corcao prepares a dish made with the manioc root, at the O Navegador restaurant in Rio de Janeiro, Brazil. With its starched white tablecloths and stately crystal chandeliers, the upscale restaurant doesn't look like the birthplace of a revolution. But it's here that the manioc root, long the staple food of the Brazilian poor, is making its entree into the elite world of haute gastronomy. (AP Photo/Felipe Dana)

Associated Press
In this photo taken Friday, Dec. 14, 2012, Chef Teresa Corcao prepares a dish made with the manioc root, at the O Navegador restaurant in Rio de Janeiro, Brazil. With its starched white tablecloths and stately crystal chandeliers, the upscale restaurant doesn't look like the birthplace of a revolution. But it's here that the manioc root, long the staple food of the Brazilian poor, is making its entree into the elite world of haute gastronomy. (AP Photo/Felipe Dana)
In this photo taken Friday, Dec. 14, 2012, Chef Teresa Corcao prepares a dish made with the manioc root, at the O Navegador restaurant in Rio de Janeiro, Brazil. With its starched white tablecloths and stately crystal chandeliers, the upscale restaurant doesn't look like the birthplace of a revolution. But it's here that the manioc root, long the staple food of the Brazilian poor, is making its entree into the elite world of haute gastronomy. (AP Photo/Felipe Dana)
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