A Culinary History of Florida

Prickly Pears, Datil Peppers & Key Limes

By:

Joy Sheffield Harris

Format:

Paperback / softback

Series:

American Palate

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Description

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.

Author Biography:

Joy Harris is a former history and home economics teacher. She previously worked for the Florida Department of Natural Resources in seafood marketing and for the Florida Poultry Federation. After owning the restaurant Harris and Company and hosting a local TV segment, The Joy of Homemaking, Joy worked on two books with her husband. Joy has an MS in psychology from Nova Southeastern University and an MS in educational leadership and administration from FSU as well as a BS in home economics education.

Release date NZ

October 7th, 2014

Author

Joy Sheffield Harris

Audience

General (US: Trade)

Pages

158

Series

American Palate

Dimensions

159x229x13

ISBN-13

9781626196575

Product ID

22619438

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