Description
From the first actual 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. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida’s eclectic flavors. Find out how Florida orange juice changed the glance of the American breakfast table and discover the state’s festival-worthy swamp cabbage. Thru syllabubs, perloos, frog legs and Tupelo honey, creator Joy Sheffield Harris serves up a tasty serving to of 5 hundred years of Florida cuisine–all with a facet of key lime pie, in fact.