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A Culinary History of Florida: Prickly Pears, Datil Peppers by Joy Sheffield Harris

By Joy Sheffield Harris

From the first actual prickly pears harvested by way of Paleo-Indians greater than twelve thousand years in the past to the Seminole tribe's staple dish of sofkee, Florida's culinary background is as different as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean affects season southern, soul and Cracker meals to make up Florida's eclectic flavors. find out how Florida orange juice replaced the glance of the yank breakfast desk and notice the state's festival-worthy swamp cabbage. via syllabubs, perloos, frog legs and Tupelo honey, writer pleasure Sheffield Harris serves up a tasty aiding of 5 hundred years of Florida cuisine--all with an aspect of key lime pie, of course.

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