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Author: Delinda Schiefen Publisher: ISBN: Category : Languages : en Pages : 172
Book Description
Beautiful cover and wonderful history of Florida. This is a book every Floridian should have! This book examines the Sunshine State's long culinary history in an informative style that is both enlightening and entertaining. It would appeal to anyone with an interest in Florida history, good eating, and "Old Florida." Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perilous, frog legs, and Tupelo honey, the author serves up a delectable helping of five hundred years of Florida cuisine--all with a side of the key lime pie, of course.
Author: Delinda Schiefen Publisher: ISBN: Category : Languages : en Pages : 172
Book Description
Beautiful cover and wonderful history of Florida. This is a book every Floridian should have! This book examines the Sunshine State's long culinary history in an informative style that is both enlightening and entertaining. It would appeal to anyone with an interest in Florida history, good eating, and "Old Florida." Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perilous, frog legs, and Tupelo honey, the author serves up a delectable helping of five hundred years of Florida cuisine--all with a side of the key lime pie, of course.
Author: Joy Sheffield Harris Publisher: Arcadia Publishing ISBN: 1625851871 Category : History Languages : en Pages : 184
Book Description
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.
Author: Andrew T. Huse Publisher: Florida History and Culture ISBN: 9780813033655 Category : Cooking Languages : en Pages : 0
Book Description
The Columbia is Florida's oldest and most honored restaurant, and this work provides an in-depth look at the people who have helped to make the establishment great. Includes recipes and hundreds of black-and-white photographs.
Author: Frederick Douglass Opie Publisher: Arcadia Publishing ISBN: 1625854056 Category : Cooking Languages : en Pages : 163
Book Description
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.
Author: Bert Gill Publisher: ISBN: 9780813061481 Category : Cooking Languages : en Pages : 0
Book Description
A pioneer in the local food movement shares his southern kitchen and bold recipes in" Pickled, Fried, and Fresh." Chef Bert Gill will inspire readers to connect deeply with their region and communities by relying on seasonal food from local farmers and to try some of his inventive dishes at home.
Author: Frederick Douglass Opie Publisher: History Press Library Editions ISBN: 9781540213112 Category : Biography & Autobiography Languages : en Pages : 146
Book Description
Eatonville, 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.
Author: Bruce Hunt Publisher: Rowman & Littlefield ISBN: 1493019309 Category : Travel Languages : en Pages : 257
Book Description
Seafood Lover's Florida covers the culture of seafood in the Sunshine State and features the history of the cuisine, recipes both original and contributed by restaurants, and where to find, and most importantly consume, the best of the best local offerings. The book also showcases photos of recipes, techniques, and equipment as well as shots of the interiors and exteriors of the restaurants help make the book an essential reference tool.
Author: Frederick Douglass Opie Publisher: History Press ISBN: 9781626198722 Category : Biography & Autobiography Languages : en Pages : 0
Book Description
Eatonville, 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. Book jacket.
Author: Kimberly Wilmot Voss Publisher: Rowman & Littlefield ISBN: 1442227214 Category : Cooking Languages : en Pages : 253
Book Description
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.
Author: Delinda Schiefen
Author: Delinda Schiefen
Author: Joy Sheffield Harris
Author: Joy Sheffield Harris
Author: Andrew T. Huse
Author: Frederick Douglass Opie
Author: Bert Gill
Author: Frederick Douglass Opie
Author: Bruce Hunt
Author: Frederick Douglass Opie
Author: Kimberly Wilmot Voss