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A Culinary History of Florida: Prickly Pears, Datil Peppers & Key Limes
Paperback
Series: American Palate
Food WritingAgricultureRegional: South
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ISBN13: 9781626196575
Publisher: History Press
Published: Oct 7 2014
Pages: 160
Weight: 0.75
Height: 0.50 Width: 6.00 Depth: 8.90
Language: English
Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and dishes.
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. Influences as diverse as French, Creole, Spanish, Cuban, Greek, Mexican, Caribbean, and more season 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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A Culinary History of Florida: Prickly Pears, Datil Peppers & Key Limes
Harris, Joy Sheffield
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