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Learn about the strange and unique culinary influences that have shaped Florida cuisine over the past 12,000 years.
Florida's culinary history is as varied as its landscape, starting with the first prickly pears gathered by Paleo-Indians more than twelve thousand years ago and ending with the traditional sofkee meal of the Seminole tribe. Florida's unique flavors are seasoned by a variety of influences, including French, Creole, Spanish, Cuban, Greek, Mexican, Caribbean, and more. Discover Florida's festival-worthy swamp cabbage and find out how Florida orange juice altered the appearance of the American breakfast table. Author Joy Sheffield Harris dishes you a delicious serving of five hundred years of Florida food, complete with key lime pie, of course, to syllabubs, perloos, frog legs, and Tupelo honey.
Language
English
Series Title
American Palate
Publisher
Arcadia Publishing (SC)
Book Format
Paperback
Original Languages
English
Number of Pages
160
Author
Joy Sheffield Harris
Title
A Culinary History of Florida
ISBN-13
9781626196575
Publication Date
October, 2014
Assembled Product Dimensions (L x W x H)
8.90 x 6.00 x 0.50 Inches
ISBN-10
1626196575
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