A Culinary History of Florida

Prickly Pears, Datil Peppers & Key Limes

Nonfiction, Food & Drink, International, USA, History, Americas, United States, Social & Cultural Studies, Social Science
Cover of the book A Culinary History of Florida by Joy Sheffield Harris, Arcadia Publishing Inc.
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Author: Joy Sheffield Harris ISBN: 9781625851871
Publisher: Arcadia Publishing Inc. Publication: October 7, 2014
Imprint: The History Press Language: English
Author: Joy Sheffield Harris
ISBN: 9781625851871
Publisher: Arcadia Publishing Inc.
Publication: October 7, 2014
Imprint: The History Press
Language: English
From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.
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From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.

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