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Floribbean-History
Cuisine combines flavors and foods indigenous to Florida and the Caribbean with influences from Spanish settlers and African slaves.
TIMELINE
1513 - Ponce de León discovered Florida in his quest for gold
1565 - Spanish founded St. Augustine First permanent settlement of white explorers in
the United States
Middle 1500s - Thousands of African slaves arrived
1950 to the 1980s - Many Cubans immigrated to Florida Many settled in Miami
Regions
North and much of central Florida resembles the cuisine of The South.
Cornbread Grits Greens Okra Lots of pork
Ham hocks, fatback, or bacon grease for flavoring
Fried foods Hushpuppies
Floribbean Florida’s coastal rim and southern interior, and the
islands of Puerto Rico.
A Balmy Peninsula During the last ice age,
theworld’s ocean levels werelow and Florida was a wide, semi-arid cape covered with tall grass. As the globe warmed, theoceans rose and Floridabecame a narrow peninsula. The cape’s formerperimeter became a wideunderwater shelf, providinghabitat for many species ofaquatic animals.
Tropical ClimateLow latitude and proximity to the south Atlantic, the Gulf of Mexico, and
the Caribbean gives South Florida a tropical climate. Wintertemperatures of 70° to 80°F and miles of sandy beaches make
South Florida a prime vacation destination.
Varied TopographySouth Florida’s coastal rim
(green) primarily comprises sandy beaches; barrier islands are separated from the mainland by inlets.
In the 20th century, land reclamation created a low interior plateau (blue) suitable for agriculture.
Florida’s southern tip is a maze of swamps and wetlands called the Everglades (brown).
South Florida Wildlife
deer jackrabbits muskrats skunks rodents feral hogs bears coyotes waterfowl exotic birds
manatees alligators crocodiles turtles caimans lizards toads and frogs snakes multitudes of insects
South Florida Native Americans
South Florida’s four original tribes were hunter-gatherers; the region’s warm
weather and abundant food sources made agriculture unnecessary. Natives used barbeque techniques for cooking meats, poultry, and
fish.
South Florida Native American Settlement
SeminolesFlorida’s best-known Native American tribe were newcomers to the
region, entering in the 1700s in response to population pressure in thePlantation South. Seminole means “wild man” or “runaway.” Seminolesincluded remnants of Southern tribes and included African-Americans.
South Florida Native American Foods
FORAGED FOODSHearts of palmSea grapesPrickly pearsPokeweedCoontie (Florida Arrowroot)
BARBEQUE South Florida NativeAmericans cooked meat, fowl, and fish over glowing embers in a combination of direct
heat and steam. This technique was likely learned from Caribbean natives, and is the precursor of Southern barbeque.
A Limited Legacy
Traditional and modern South Florida cuisineexhibits virtually no direct Native American
influence. minimized food culture little contact between settlers and natives US government policy removed most native groups prior
to mainstream settlement (Trail of Tears- Jackson; Act-1830)
European Exploration and Settlement
Ponce de Leon arrives in Florida in 1513 (fountain of youth).
Central and northern Florida is sparsely settled for farming and strategic purposes; these areas are part of the Plantation South.
South Florida was largely ignored, except for one area.
The Florida Keys The Florida Keys form agateway from the
CaribbeanSea into the Gulf of Mexico.
British Creoles from theBahamas and seafaring
NewEnglanders settled the
islands,making a living by trading
and“wrecking.”
Florida Keys settlers were
called conchs, after one oftheir primary foods.
Keys CuisineConch is a univalve shellfish with sweet but tough flesh (top
left).Conch must be tenderized by physical means (chopping; pounding; long, moist cooking)or chemically, with an acidic marinade.Key limes (bottom left) are small,with a complex flavor and floralaroma. They are used inmarinades and sauces, such asold sour, a condiment. Key limesmake authentic mojito cocktailsand are essential in Key lime pie.
American SettlementA small number of Americans from the Plantation and
Appalachian South settled Florida’s central plateau wherethey raised small, hardy cattle. Mostly of Scots-Irish
ancestry, they were called Crackers.
American Settlement
CRACKER CUISINE Beef as the primary
protein Frog legs, ‘gator tail,
fish, shellfish Cornmeal, biscuits,
beans, and other pioneer provisions
Plantation South frying Palm heart is “swamp
cabbage” boiled or fried Key lime marinades Tropical fruits
FLORIDA CITRUS In the early 1800sAmerican settlers planted orange groves on the central plateau. After the greatfreeze of 1894 citrus movedto newly reclaimed landsouth of Okeechobee. Citrus is an importantingredient and spurredeconomic viability.
Modern South FloridaHenry Flagler’s railroad reached Palm Beach, near
the Florida peninsula’s tip, in 1894.Land reclamation creates agricultural land and
beachfront property.In 1928 Carl Fisher builds Miami Beach.Air conditioning makes year-round residence
viable.
South Beach Art Deco Style
In the 1920s and 1930s the southern end of Miami Beach was built up with hotels in the new Art Deco style.
The style’s pastel colors and streamlines, rectilinear forms became part of new South Florida cuisine’s presentation style.
Traditonal South Florida Cuisine
Plantation South methods applied to local seafood and produce
Fish and shellfish Tropical produce Avocados, grapefruits,
palm hearts, chayote Conch chowder, fritters Salads and cold entrées Stone crab claws (left)
served cold with mustard sauce (season: October 15th to May 15th)
New South Florida Cuisine
In the 1980s Miami’s revitalized South Beach Art Deco
hotels and restaurants hired world-class chefs whodeveloped new South Florida cuisine.
New South Florida Cuisine
THE MANGO GANG Norman Van Aiken
(right)
fusion cuisine New World cuisine Allen Susser Mark Militello Doug Rodriguez
Nuevo Latino cuisine
Characteristics of
New South Florida Cuisine bold flavors and
sharp contrasts light textures and
consistencies tropical tubers “crusted” foods tropical fruit sauces
and salsas salads (as starters, sides,
garnishes)
coconut milk in place of dairy
strong Caribbean influence
traces of Plantation South
Asian ingredients and techniques
Art Deco plate presentations
Tropical Tubers
Puerto Rican Cuisine
About 1000 miles southeast of Florida’s tip, Puerto Rico is a tropical island.
Puerto Rico was a Spanish colony until it became part of the United States in 1898.
Roots of Puerto Rican Cuisine
INDIGENOUS TAINO FOODWAYS
Taino People: Seafaring peoples of Bahamas, Greater Antilles, northern Lesser Antilles.
Indigenous ingredients: Annatto Mexican oregano Chiles Culantro (not cilantro) aka
recao (left) Tropical fruits Seafood
Caribbean
Roots of Puerto Rican Cuisine
SPANISHColonial Domesticates pork and preserved pork beef cheese rice
Tropical Imports bananas and plantains mangoes citrus fruits sugar Asian soy sauce and
ginger
AFRICANThe Spanish brought WestAfrican slaves to Puerto Rico okra cornmeal sesame seeds true yams Guinea hen gandules or pigeon peas fried foods
AMERICAN canned meats corn oil cooking technology
Characteristics of Puerto Rican Cuisine
Most Puerto Ricans are of mixed Spanish, African, and Caribbean heritage.
A strong creole culture resulted in a lively hybrid cuisine, called cocina criolla.
Characteristics of Puerto Rican Cuisine
SEASONING BLENDSPuerto Rican cookingfeatures pre-madeseasonings blends, both dry and moist.
Adoboa dry blend of granulated onion,granulated garlic, black pepper,oregano, salt, cumin
Mojo Criolloa marinade based on sour orange juice, onion, garlic, olive oil
Sofritoonions, garlic, green peppers, celery, tomatoes, culantro, and chiles cooked in olive oil
Recaitoa rough purée of onions, garlic, green peppers, and culantro
Characteristics of Puerto Rican Cuisine
patties, tamales, meat pies:mofongopastelestostones
Rice dishes:arroz con polloarroz con gandulesasopao
Soups and stews:gandingamondongo
Seafood:grilled fish with seasoning saucebreaded fried fishbacalao (salt cod)octopus salad
Meat dishes:spit-roasted pigropa vieja
Desserts made with tropical fruits, custards
South Florida and Puerto Rico Dishes (Floribbean)
APPETIZERS Caribbean Conch Chowder Ybor City Black Bean Soup Coconut Shrimp South Beach Conch Fritters Key West Conch Ceviche Stone Crab Claws Black Bean-Stuffed Plantain
Cakes Ruby Red Grapefruit Salad Everglades Frog Legs
DESSERTS Key Lime Pie Tres Leches Cake Coconut Cream Pie Tropical Fruit Palette
ENTREESPanéed GrouperYellowtail SnapperMalanga-Mango-Crusted
SnapperCuban Crab-Stuffed Lobster
TailsGrilled MahimahiPompano en EscabecheJamaican-American Jerk
ChickenRopa ViejaDouble-Pork Calle Ocho