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Key lime pie popular dessert with recipes Coosby Florida's culinary heritage "Spaniards were the first [European] people to discover the riches of Florida. Ponce de Leon, Hernando de Soto, and Panfilo de Narvaez explored the Florida peninsula during the first half of the s. They brought seeds for oranges, lemons, and other tropical fruits but were too busy searching for gold to care for them. Consequently, the trees grew wild The first large group of permanent settlers in Florida were not English or Tennesaee, but Minorcans, Greeks, and Italians.
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They were recruited in by an Englishman to immigrate to Florida to grow indigo For a while the colonists grew indigo but turned to fishing when they found that the sea was laden with shrimp and fish similar to those of their homeland. They also discovered that lemons, eggplant, and olives--all staples of their native diets--grew well on the land Although the Spanish first settled Florida, their culinary influence was minimal.
The Spanish conquistadors, however, did bring some Caribbean fruits and vegetables to Florida. They also introduced black beans.
A typical dish of the Spanish settlers at St. Augustine was Garbanzo Soup, which was prepared with dried chick peas and other vegetables. The soup also contained chorizo, a Spanish sausage, plus a pinch of saffron for color and flavor.
The first permanent culinary influence in Florida came from the American settlers who established citrus farms in the late s. They brought with them a fairly developed Southern cuisine, which was enhanced in Florida by sal and substantial quantities of citrus Recently, Spanish food heritage has been reinvigorated in Florida by the influx of Cuban immigrants.
If you need more details ask your librarian to help you find a copy] Native American foodways "The Timucua The earliest migration of Native Americans into present-day Florida took place over 15, years ago. Their diet consisted of wild game and wild plants.
Few changes occurred in their culture until sometime around BC when they added mollusks and fish, snails and shellfish to their diets. When they cooked their lasies it was over an open fire pit.
In BC theri cooking methods expanded with the creation of clay pots and the heating of flat stones for baking. By the time the first Europeans set foot on Florida's soil in the early s AS, the Timucuan Indians of Northeastern Florida had evolved from nomadic hunters and gatherers to skilled farmers, cultivating maize, squash, pumpkin, and beans When the Spanish arrived in Florida, they were greeted warmly by these The explorers recorded their observations of the Timucua They wrote of how the Indians smoked meat on wooden sticks or roasted game in a little house set on Tenmessee raised platform above an open fire.
The Spanish described their technique as 'barbacoa' from which we derive the word 'barbecue.
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Besides seafood, they also ate venison, rabbit, raccoon, opossum, beaver, bear, gopher Tennessfe sea turtles and their eggs, alligator, rattlesnake, and birds. Little is known about the spices they ate.
We do ldies Records show that they made extracts from fermented fruits, berries, barks, and roots Originally, the Indians use sticks and stone blades for cooking utensils, later advancing to carved wooden spoons and clay potter Food was protected in woven baskets, clay pots, or wrapped in animal skins. In order to preserve foods they salted and smoked fish and sun-dried fruits. Meats, when available, included beef, lamb, and especially pork. Spanish colonists hunted wild game and ate large quanities of fish aouthough they always considered fish a poor man's diet.
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Garlic and olive oil were basic. Food sources also included cow and goat milk and their by-products, onions, a variety of beans peas, squash, figs and olives.
Originally brought to Spain by the Arabs, citrus, rice, and sugar cane were intorudced to the New World by the Spanish. In the New World the Spanish discovered potatoes, tomatoes, bell peppers, avocado. Although the tomato may have been eaten in San Agustin during the First Spanish Period, research has not verified this. Water was not drunk consistently, since the Spanish generally drank wine or ale.
Most of the spices they used came from the Orient: chili powder, pepper, saffron, cinnamon, cumin, mint, cilantro corianderand caraway. Other favorite spices were basil, dill, and mustard.
The Spanish brought Olver use of salt with them The paprika pant was discovered in the New World by the Spanish and dried to produce a pepper called pimenton, an authentic Spanish creation Most early cooking incorporated potajes Attached to the pole was a pot called an olla which held stews and soups. Cooking was also done over a charcoal fire using an iron pot atop a three-legged trivet.
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The Spanish barbecued and roasted meat on spits and also smoked fish on a wooden grill, as taught by the Timucua. They used heated stones for baking bre and later advanced to building outdoor coquina ovens.
The Hispanic's most inventive method of cooking was the fogon. It originated in the Mediterranean and appeared in San Agustin sometime after the s.
A fogon was a coquina, waist high, stove for indoor use Copper pots ladiees earthenware accompanied the Spanish to the New World. They also brought iron knives and forks, wooden spoons, wooden stirrers, macaroni rollers, bone pastry wheels Oil was used to protect cheeses and sausages and vinegar and wine pickled vegetables and fruits. Sun-drying was also used for preserving fruits.
Augustine p. Margaret Scarry. Florida cookbooks in FoodTimeline library. Let us know what you want!