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The arrival of several waves of Hispanic, and other Caribbean, immigrants to Florida since the late 1800s has played an important role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and cooking methods have made Floribbean cookery generally healthier than meat- and fat-heavy cuisines.
Floribbean-style cooking also incorporates an exotic spice pantry: red curry, lemongrass, ginger, and scallions are as commonly used today in Floribbean cookery as grits and cobbler are in other parts of Florida.
As Floribbean cuisine evolved in South Florida it was strongly influenced by Asian culinary principles emphasizing the use of locally harvested Asian fruits and vegetables that will grow only in tropical and subtropical parts of the continental United States, where it rarely freezes.
Typical features of Floribbean cuisine include an emphasis on fresh ingredients and complex medleys of
"Floribbean cuisine is the marriage of the familiar, and not-so-familiar"
i
The Saint Augustine Record
Floribbean cooking often uses less spicy heat than the Caribbean dishes that inspire it, but there is extensive use of several kinds of peppers. This
The arrival of several waves of Hispanic, and other Caribbean, immigrants to Florida since the late 1800s has played an important role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and cooking methods have made Floribbean cookery generally healthier than meat- and fat-heavy cuisines.
Floribbean-style cooking also incorporates an exotic spice pantry: red curry, lemongrass, ginger, and scallions are as commonly used today in Floribbean cookery as grits and cobbler are in other parts of Florida.
As Floribbean cuisine evolved in South Florida it was strongly influenced by Asian culinary principles emphasizing the use of locally harvested Asian fruits and vegetables that will grow only in tropical and subtropical parts of the continental United States, where it rarely freezes.
Typical features of Floribbean cuisine include an emphasis on fresh ingredients and complex medleys of spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...
s, especially strong flavors offset by milder ones.Blum, Andrea A. (April 22, 2004)"Floribbean cuisine is the marriage of the familiar, and not-so-familiar"
i
The Saint Augustine Record
Floribbean cooking often uses less spicy heat than the Caribbean dishes that inspire it, but there is extensive use of several kinds of peppers. This
pungency
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...
, however, is almost always moderated by the use of mango, papaya, rum
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...
, almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genu ...
, coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...
, key lime, or honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
.
Latin-Floribbean cuisine mixes Floribbean cuisine with Latin-American cuisine, resulting in strong Cuban, Puerto Rican, and Dominican influences.Nenes, Michael F. (2007) "American Regional Cuisine", Hoboken, NJ: John Wiley & Sons, Inc.
Notes
Bibliography
*Hartz, Deborah (2004). "What Goes Around..." ''South Florida Sun Sentinel''. March 25. *Lang, John (2007). "America, the Melting Pot." ''Foodservice Director''. August 15. *Parseghian, Pamela (2002). "Hunger for new tastes drives Caribbean menu influences." ''Nation's Restaurant News''. *Richman, Alan (2004). ''Fork it over: the Intrepid Adventures of a Professional Eater''. New York: HarperCollins. *Bennett, Michael (2009) "In the Land of Misfits, Pirates and Cooks". The Professional Image {{Cuisine of the United States Caribbean-American culture in Florida Caribbean cuisine Florida cuisine