Description - A Culinary History of Florida: Prickly Pears, Datil Peppers & Key Limes by Joy Sheffield Harris
Fromthe very first prickly pears harvested by Paleo-Indians more than twelvethousand years ago tothe Seminole tribe’s staple dish of sofkee,Florida’s culinary history is as diverse asits geography. Italian, French, Creole,Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences seasonsouthern, soul and Cracker foods tomake up Florida’s eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state’sfestival-worthy swamp cabbage. Through syllabubs, perloos, frog legs andTupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine—allwith a side of key lime pie, of course.
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