Floribbean
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Floribbean cuisine is found in varying forms in both high-end Florida restaurants and in the homes of many Floridians. The essence of what makes a particular dish "Floribbean" is similar to many other aspects of Florida culture: that it is heavily influenced by visitors and immigrants from all over the world, but especially from the Caribbean (with notable influence from The Bahamas, Barbados, Jamaica, and Haiti) and the American South. In the case of Southern Florida in particular, a subdivision called Latino-Floribbean or Hispano-Floribbean cuisine also takes Latino cuisine traits from such countries as Mexico, Cuba, Colombia, and the Dominican Republic, adding further influences. To distinguish the Latin Caribbean style from the non-Latin Caribbean style, some employ the term Anglo-Floribbean cuisine, as Anglo-America and the majority of the Caribbean islands were colonized by British, French, and Dutch settlers.
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[edit] Overview
The migration of Asian workers, to replace the freed African slaves, have also played an important role in Floribbean cuisine. Asian inspired foods and cooking habits have made Floribbean cuisine more healthy in the foods used and the cooking of those foods. It has also lead to produce an even more exotic spice pantry. Red curry, lemongrass, ginger, scallions and all, have become as commonly used today in Floribbean cookery as grits and grunts are in other parts of Florida.
Typical features of Floribbean cuisine include:
- An emphasis on extremely fresh ingredients
- Complex medleys of spices, especially powerful flavors that are softened by milder ones
- An emphasis on seafood and poultry
- Generous use of fresh fruit and juices, especially citrus and sweet tropical fruits
- Special care in presentation, especially when seeking a more natural effect rather than an ostentatious one
Floribbean cooking often uses somewhat less heat than the Caribbean dishes that inspire it, but there is extensive use of several kinds of peppers. This spiciness, however, is almost always moderated by a more gentle flavorings such as mango, papaya, rum, almond, coconut, key lime, or honey.
It is common in many homes to see traditional Southern foods (such as gumbo, black-eyed peas, or crab cakes) served in the same meal as a more nuanced Floribbean dish. In most Floribbean restaurants, however, entire meals are carefully planned around a succession of delicate, complex flavors and so most dishes have been altered from their traditional forms.
[edit] Fusions
[edit] Floribbean barbecue
Further information: Regional variations of barbecue
This is one of the three versions of barbecue in Florida, of which this is the first of two styles to be influenced by Caribbean cuisine. This version of Floridian barbecue basically mixes American Deep South barbecue styles with Caribbean barbecue styles.
[edit] Latino-Floribbean cuisine
This mixes Floribbean cuisine with Latin American cuisine. It has strong Cuban and Mexican influences, similar to Tex-Mex cuisine.
[edit] Tropical barbacoa
A fusion of Floribbean barbecue and Latino-Floribbean cuisine, tropical barbacoa blends Mexican, Cuban, Jamaican, Bahamian, and American Deep South barbecue cuisines. This is another of the three barbecue styles in Florida, and the second of two influenced by Caribbean cuisine. This is also the only Floridian barbecue style that is also influenced by Latin American cuisine.
[edit] 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.
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