Cuisine of Florida

The cuisine of Florida is a diverse blend of Southern, Caribbean, Latin American, and seafood-based culinary traditions found in Florida, reflecting the state's multicultural population, subtropical climate, and coastal geography.

History

Early history

The native Timucua culture farmed and fished in north central and northeast Florida. They prepared a black tea called "black drink" (or "white drink" because of its purifying effects), which served a ceremonial purpose, and was a highly caffeinated Cassina tea, brewed from the leaves of the yaupon holly tree.

Later on, when the Seminole people settled in South Florida, they brought in their own unique food practices that reflected the resources and environment surrounding them. The Seminole tribe was innovative in the way that they used coontie seeds to produce calorie-dense bread. Cabbage palm was noticeably consumed by the Seminole tribe along with nutritionally rich foods like nuts, berries, and corn which was especially significant for their annual tradition of the Green Corn Ceremony. They also produced a diverse array of bananas like dwarf bananas, red bananas, and grey bananas.

The Spanish first brought citrus to Florida in the 16th century, and orange groves started being an important commercial industry for the state in the 1870s.

Modern history

In the 1950s, following the Cuban Revolution, a significant influx of Cuban refugees came to South Florida and influenced the food scene, especially in Miami. The arrival of several waves of Caribbean, Hispanic, and Asian immigrants to Florida since the late 19th century has played an important role in the development of its cuisine.