A Culinary History Of Florida

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A Culinary History of Florida

Joy Sheffield Harris
A Culinary History of Florida Book PDF

Author : Joy Sheffield Harris
Publisher : Arcadia Publishing
Page : 184 pages
File Size : 41,6 Mb
Release : 2019-09-30
Category : History
ISBN : 9781625851871

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A Culinary History of Florida by Joy Sheffield Harris Pdf

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.

A Culinary History of Southern Delaware

Denise Clemons
A Culinary History of Southern Delaware Book PDF

Author : Denise Clemons
Publisher : Arcadia Publishing
Page : 160 pages
File Size : 47,7 Mb
Release : 2016-08-01
Category : Cooking
ISBN : 9781625858153

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A Culinary History of Southern Delaware by Denise Clemons Pdf

Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today’s home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.

Florida Cracker Cookbook, The: Recipes & Stories from Cabin to Condo

Joy Sheffield Harris
Florida Cracker Cookbook The Recipes Stories from Cabin to Condo Book PDF

Author : Joy Sheffield Harris
Publisher : Arcadia Publishing
Page : 176 pages
File Size : 44,6 Mb
Release : 2019
Category : History
ISBN : 9781467143196

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Florida Cracker Cookbook, The: Recipes & Stories from Cabin to Condo by Joy Sheffield Harris Pdf

From a simple one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times. When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.

A Culinary History of Mobile

Christopher Andrews
A Culinary History of Mobile Book PDF

Author : Christopher Andrews
Publisher : Arcadia Publishing
Page : 137 pages
File Size : 53,8 Mb
Release : 2023-10-23
Category : History
ISBN : 9781439679425

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A Culinary History of Mobile by Christopher Andrews Pdf

Join author Christopher Andrews on a delectable romp through the long food history of Mobile, Alabama . From its founding in 1702 by the French, Mobile has had a lot on its plate. Indeed, the story of food itself is a rich gumbo--a dish created in Mobile--tracing the city's rich history, albeit in far more filling fashion. Native, European and African traditions met and blended here. From the colonial days through the Civil War and up to the present, this history serves up a full menu for foodies and history buffs alike.

The Florida Cracker Cookbook

Joy Sheffield Harris
The Florida Cracker Cookbook Book PDF

Author : Joy Sheffield Harris
Publisher : Arcadia Publishing
Page : 172 pages
File Size : 41,6 Mb
Release : 2019-10-28
Category : Cooking
ISBN : 9781439668429

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The Florida Cracker Cookbook by Joy Sheffield Harris Pdf

This Florida Book Awards Gold Medal-winner in the Cooking category celebrates the Sunshine State’s culinary heritage—from turtle soup to boiled peanuts. Though starting in one-story shacks in the piney woods of the Panhandle, Cracker cooking in Florida has evolved with our tastes and times and is now just as home in high-rise apartments along the glistening waterways. When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today’s bounty and life’s relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What’s on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.

Sallie Ann Robinson's Kitchen

Sallie Ann Robinson
Sallie Ann Robinson s Kitchen Book PDF

Author : Sallie Ann Robinson
Publisher : Unknown
Page : 0 pages
File Size : 42,5 Mb
Release : 2019
Category : Cooking
ISBN : 0813056292

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Sallie Ann Robinson's Kitchen by Sallie Ann Robinson Pdf

In her third cookbook, the celebrity chef, television personality, and Gullah Tour guide interweaves stories about her family and life on Daufuskie Island with staple recipes of the Gullah diet.

Jane Nickerson's Florida Cookbook

Jane Nickerson
Jane Nickerson s Florida Cookbook Book PDF

Author : Jane Nickerson
Publisher : Unknown
Page : 204 pages
File Size : 48,5 Mb
Release : 1973-12-01
Category : Cooking
ISBN : 0813008166

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Jane Nickerson's Florida Cookbook by Jane Nickerson Pdf

'At long last, we have a Florida cookbook that is really good! Jane Nickerson's Florida Cookbook is the work of a good cook who can write, a rare combination for some reason. Even better, Mrs. Nickerson is possessed of wit and culinary judgment--qualities often lacking in the works of so many other authors who have turned out books containing Florida recipes.

Zora Neale Hurston on Florida Food

Frederick Douglass Opie
Zora Neale Hurston on Florida Food Book PDF

Author : Frederick Douglass Opie
Publisher : Arcadia Publishing
Page : 163 pages
File Size : 45,8 Mb
Release : 2015-01-19
Category : Cooking
ISBN : 9781625854056

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Zora Neale Hurston on Florida Food by Frederick Douglass Opie Pdf

Explore the African American foodways of early 20th century Florida through the life, work, and recipes of a celebrated author and Sunshine State native. Author and anthropologist Zora Neale Hurston did for Florida what William Faulkner did for Mississippi, providing insight into a state’s history and culture through various styles of writing. In this book, historian Fred Opie explores food as a recurring theme in Hurston’s life and work. Beginning with her childhood in Eatonville, Florida, and the foodways of her family, Opie goes on to explore Hurston’s ethnographic recording of dishes and recipes as well as natural food remedies. In other chapters, Opie examines African American foodways across Florida, including the importance of poultry and the social and political aspects of barbecue. Through simple dishes and recipes, foods prepared for everyday meals as well as special occasions, Opie offers a unique view of both Hurston and the food traditions in early twentieth-century Florida.

Florida Sweets

Joy Sheffield Harris
Florida Sweets Book PDF

Author : Joy Sheffield Harris
Publisher : Arcadia Publishing
Page : 171 pages
File Size : 45,5 Mb
Release : 2017-07-17
Category : Cooking
ISBN : 9781439661574

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Florida Sweets by Joy Sheffield Harris Pdf

“Tells the tales of some of Florida’s most famous desserts, from Key lime pie to citrus candy to the famous feud cake at Captain Anderson’s Restaurant.” —Panama City News Herald Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers planted sugar cane and sweet potatoes as basic crops. Cane grinding, taffy pulls and homemade ice cream socials were once beloved community events across the state. The state pie of Florida, the Key lime pie, has been an addition to family affairs and restaurant menus since its inception in the late 1800s. From strawberry festivals to Florida flan, author Joy Sheffield Harris uncovers the state’s unique sweets with a taste of sunshine.

The Florida Cracker Cookbook

Joy Sheffield Harris
The Florida Cracker Cookbook Book PDF

Author : Joy Sheffield Harris
Publisher : History Press Library Editions
Page : 178 pages
File Size : 41,6 Mb
Release : 2019-10-28
Category : Electronic
ISBN : 1540241041

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The Florida Cracker Cookbook by Joy Sheffield Harris Pdf

From a simple one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times. When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today's bounty and life's relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What's on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.

Culinary Ephemera

William Weaver
Culinary Ephemera Book PDF

Author : William Weaver
Publisher : Univ of California Press
Page : 319 pages
File Size : 48,5 Mb
Release : 2010-10-18
Category : Cooking
ISBN : 9780520947061

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Culinary Ephemera by William Weaver Pdf

This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."

What's to Eat?

Nathalie Cooke
What s to Eat Book PDF

Author : Nathalie Cooke
Publisher : McGill-Queen's Press - MQUP
Page : 320 pages
File Size : 54,9 Mb
Release : 2009-09-01
Category : Cooking
ISBN : 9780773577176

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What's to Eat? by Nathalie Cooke Pdf

How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.

Florida Cookbook

Jane Nickerson
Florida Cookbook Book PDF

Author : Jane Nickerson
Publisher : University Press of Florida
Page : 204 pages
File Size : 55,6 Mb
Release : 1973
Category : Cooking
ISBN : 0813004438

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Florida Cookbook by Jane Nickerson Pdf

The food columist of the New York Times' Florida newspapers presents a feast of tested recipes typical of a state famed for its fine foods. From Pensacola to Key West, many styles of fare are savored - Deep South, Spanish & Caribbean, Jewish & Greek - reflecting the backgrounds of the pople who settled Florida & later migrants, all of whom have contributed to Florida's culinary traditions. Florida provides an abundance of ingredients for the cook: fruits, vegetable, fish & seafood, beef, sugar, eggs, honey, pecans & peanuts. The recipes here tap the appetizing abundance & mirror the heritages of the state's cooks.

A Culinary History of Taipei

Steven Crook,Katy Hui-wen Hung
A Culinary History of Taipei Book PDF

Author : Steven Crook,Katy Hui-wen Hung
Publisher : Rowman & Littlefield
Page : 255 pages
File Size : 52,7 Mb
Release : 2018-10-08
Category : History
ISBN : 9781538101384

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A Culinary History of Taipei by Steven Crook,Katy Hui-wen Hung Pdf

There is a compelling story behind Taiwan’s recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan’s people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary traditions have not merely survived the travails of recent centuries, but grown more complex and enticing. Taipei is a city where people still buy fresh produce almost every morning of the year; where weddings are celebrated with streetside bando banquets; and where baristas craft cups of world-class coffee. Wherever there are chopsticks, there is curiosity and adventurousness regarding food. Like every great city, Taipei is the sum of its people: Hard-working and talented, for sure, but also eager to enjoy every bite they take. Drawing on in-depth interviews with the leading lights of Taiwan’s food scene, meticulously sifted English- and Chinese-language materials published in the 19th, 20th and 21st centuries, and rich personal experience, the authors have assembled a unique book about a place that has added all kinds of outside influences to its own robust, if little understood, foundations.

The Food Section

Kimberly Wilmot Voss
The Food Section Book PDF

Author : Kimberly Wilmot Voss
Publisher : Rowman & Littlefield
Page : 253 pages
File Size : 51,7 Mb
Release : 2014-04-24
Category : Cooking
ISBN : 9781442227217

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The Food Section by Kimberly Wilmot Voss Pdf

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice. The food editors—often a mix of trained journalist and home economist—reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, “The Food Establishment,” and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country’s culinary history. The book concludes with a look at how the women’s pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.