I love emails like this!
Hey everybody–ya know–what makes this blog exciting for me is learning new stuff. I am only 35 years old. I am currently working on a major project to document the memory of Southern food…see my Indiegogo Page and please support my project! http://www.indiegogo.com/The-Cooking-Gene-Project-The-Southern-Discomfort-Tour and visit http://www.TheCookingGene.Com to learn more!
Note: Florida “Crackers” is a cultural designation used to describe mostly non-slaveholding whites who migrated into Northern and Central Florida in the 19th century. It is not pejorative. Farming, timber, fishing, hunting and trapping made for a unique Southern backcountry culture carved out in the palmetto and pine forests formerly inhabited by the Timucua and other subtropical Southern tribes. Linnie’s narrative is interesting because Florida has a very unique food history in terms of white settler, African-Floridian and Native American (read Seminole/Mikasuki) traditions along with the long influence of the Spanish. The Seminole harbored many Maroons—formerly enslaved Africans–and the Seminole Wars were fought to drive this unique mixture out of the state after 1819. Many enslaved Africans came into Florida from South Carolina and Georgia and many were Gullah-Geechee. Others were imported directly from Africa to early plantations. In either case, the Seminole grew an exotic mixture of plants in their gardens on the hammocks of the Everglades including bananas, sugarcane, rice, cowpeas and sweet potatoes to accompany their staple, the kunti root.
So says, Linnie: