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

by Mandy Baca

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.

Genres: History, Nonfiction

168 pages, Paperback

First published June 4, 2013

Reviews

[Elizabeth · Rating 3 out of 5]

I am a librarian at a juvenile detention facility, and received this book through the Goodreads First Reads program.

The introduction is not strong - the list of quotes is not convincing and adds to a stilted feel. There is some strange grammar that pulled me out of reading a few times. The chapter layout is not very intuitive, but I do like the framing of the book as a history through stories. I think that the information could be presented in a more graphic fashion. The long lists of ingredients could be offset, and they would present much less of a distraction to the narrative.

I really enjoy the layout of Amy Stewart's The Drunken Botanist. I came away from that book with a narrative of the history of different ingredients, products and recipes, and how they had shaped geographical locations. The information in Baca's book is rich and interesting, the pictures are valuable, and I have no doubt it can be a very strong book with some reorganization.