The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs and Empanadas

by Mandy Baca

Overview

The culinary history of Miami is a reflection of its culture—spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution.

Product Details

ISBN-13:	9781609499013
Publisher:	Arcadia Publishing SC
Publication date:	06/04/2013
Series:	American Palate
Pages:	168
Product dimensions:	5.90(w) x 9.10(h) x 0.50(d)

About the Author

Mandy Baca is a Miami resident and food lover. She holds a Master's Degree in Italian Gastronomy & Tourism and is a food blogger for the Miami New Times, The Broward and Palm Beach New Times, AHungryArtist.com, HonestCooking.com and HauteLiving.com. She is a local food advocate.

Table of Contents

Introduction 5

1 The Ingredients 11

2 Why Miami? 21

3 Pre-Columbian South Florida-Early Miami 29

4 1920s-1940s 47

5 1950s-1970s 67

6 1980s and Beyond 81

7 Dairies, Supermarkets, Fast-food Restaurants and a Bakery 99

8 Recipes and Other Finds 107

Conclusion 127

Endnotes 131

Bibliography 135

Index 157

About the Author 159