Description

Florida cuisine: twelve thousand years in the making, discover the the state s food influences and distinctive 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.