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- Cooking > History
- History > United States > State & Local > South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- Photography > Subjects & Themes > Historical
- Photography > Subjects & Themes > Regional (see also TRAVEL > Pictorials)
- Social science > Agriculture & Food (see also POLITICAL SCIENCE > Public Policy > Agriculture & Food Policy)
Zora Neale Hurston on Florida Food:
9781626198722
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Florida native Zora Neale Hurston's early twentieth-century ethnographic research and writing emphasizes the essentials of food in Florida through simple dishes and recipes.
It considers foods prepared for everyday meals as well as special occasions and looks at what shaped people's eating traditions in early twentieth-century Florida. Hurston did for Florida what William Faulkner did for Mississippi - provided insight into a state's history and culture through various styles of writing. Her collected food stories, folklore and remedies, and the related recipes food professor Fred Opie pairs with them, are essential reading for those who love to cook and eat.
Jacksonville Food Trucks:
9781626197657
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%A Culinary History of Florida
9781626196575
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and 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.