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In the 1950's, following the Cuban Revolution, a significant influx of Cuban refugees to South Florida spurred the development of Floribbean cuisine.Early advocates were characterized by the so-called "Mango Gang," a group of South Florida chefs that included Norman Van Aken, Mark Militello, Douglas Rodriguez, and Allen Susser, who advocated the use of fresh local ingredients with Caribbean ...
The development of Florida cuisine has drawn on the cuisines of the southeastern United States, the Bahamas, Colombia, Spain, Cuba, and the rest of the Caribbean, as well as being influenced by national and worldwide trends. Florida attracts immigrants from places around the world as well, many of whom bring their native cuisine with them.
Chicha, an alcoholic beverage made from maize and sugar Aba, maize, the main product for the Muisca. The Muisca cultivated many different crops in their own regions, part of the Muisca Confederation, and obtained more exotic culinary treats through trade with neighbouring indigenous peoples, with as most important; the Lache (cotton, tobacco, tropical fruits, sea snails), Muzo (emeralds ...
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The Indigenous peoples of Florida lived in what is now known as Florida for more than 12,000 years before the time of first contact with Europeans. However, the indigenous Floridians living east of the Apalachicola River had largely died out by the early 18th century.
The bird is known as the Zimbabwe Bird and does not resemble any bird in nature; it appears on the flag of the country today. Such artefacts as the soapstone figures hint at the ritual nature of the Great Zimbabwe site. Other sculptures include cattle and nude highly-stylised female figures.
The indigenous peoples of South Florida were all hunter-gatherers. Food was abundant enough to make agriculture unnecessary. Food was abundant enough to make agriculture unnecessary. Middens (Refuse mounds), consisting mostly of oyster and conch shells, also contain clues to the Jaega culture.
Menominee chef Francisco Alegria, 39, wants people to rethink Indigenous food. “I would like to see wild rice being made in the kitchen on a Tuesday, not just for ceremonies,” he said.