In many parts of Brazil, this byproduct of cassava is known as tapioca, which also gives name to one of the most popular preparations made with it. In the dry form, it is commercialized with other names, such as polvilho doce (tapioca flour or manioc starch in English). Manioc roots are peeled, grated, rinsed and then squeezed. The resulting liquid is left to rest so the starch settles at the bottom, and the liquid collected at the surface is discarded. This is the goma, which can then be dried and sifted to be used in recipes for cakes, cookies, rolls, and especially to make Tapioca, a crepe-like delicacy always present at the Brazilian table. Brazilian author Luís da Câmara Cascudo, in his História da Alimentação no Brasil (History of Food in Brazil), testifies: “Tapioca made with goma, flat and slightly thick, with butter and coffee, early breakfast, old-times supper of ancient and quiet Brazil, under the light of sentimental kerosene lamps.”