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Floribbean cuisine is found in varying forms in Florida restaurants and in the homes of many Floridians throughout the state. The essence of what makes a particular dish "Floribbean" is similar to that of certain other aspects of variable Floridian culture: it is influenced by visitors and immigrants from all over the world, but especially from the Caribbean (with notable influence from Haiti, The Bahamas, Barbados, Jamaica, and Trinidad and Tobago). In the case of the southern Florida region in particular, a subdivision called Latin-Floribbean or Hispano-Floribbean cuisine also borrows features of Latin American cuisine from such countries as Cuba, Puerto Rico, Colombia, Argentina, Brazil, and the Dominican Republic, adding more influences to the mix. To distinguish the Latin Caribbean style from the non-Latin Caribbean style, the terms Afro-Floribbean cuisine and Indo-Floribbean cuisine are sometimes used, as the majority of the Caribbean islands have substantial populations of African or Indian heritage, descendants of slaves or immigrants transported to the islands colonized by British, French, and Dutch settlers. ==Overview== The migration of Asian workers to South Florida has played an important role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and cooking methods have made Floribbean cookery generally healthier than meat- and fat-heavy cuisines. Floribbean-style cooking also incorporates an exotic spice pantry: red curry, lemongrass, ginger, scallions are as commonly used today in Floribbean cookery as grits and cobbler are in other parts of Florida.〔Bennett, Michael "In the Land of Misfits, Pirates and Cooks". The Professional Image, 2009, p.15〕 As Floribbean cuisine evolved in South Florida it was strongly influenced by Asian culinary principles emphasizing the use of locally harvested Asian fruits and vegetables that will grow only in subtropical parts of the continental United States, where it rarely freezes.〔Bennett, Michael "Underneath a Cloudless Sky". The Professional Image, 2010, p.23〕 Various types of the wide variety of seafood caught off Florida's 1350 miles of coastline are often paired with tropical fruits such as mangos, papayas, plantains, coconuts, citrus and lychees. The fusion of these flavors led to the development of this distinctive South Florida regional cuisine. Typical features of Floribbean cuisine include: * An emphasis on fresh ingredients〔Blum, Andrea A. (April 22, 2004). ("Floribbean cuisine is the marriage of the familiar, and not-so-familiar" ) in (The Saint Augustine Record ).〕 * Complex medleys of spices, especially strong flavors offset 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, seeking a more natural effect rather than an ostentatious one Floribbean cooking often uses less spicy heat than the Caribbean dishes that inspire it, but there is extensive use of several kinds of peppers. This pungency, however, is almost always moderated by the use of mango, papaya, rum, almond, coconut, key lime, or honey.〔 In south Floridian homes, traditional Southern foods such as coleslaw, black-eyed peas, or crab cakes are often served in the same meal as a more nuanced Floribbean dish. In most restaurants serving Floribbean cuisine, however, entire meals are planned around a succession of delicate, complex flavors and so most dishes have been altered from their traditional forms. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Floribbean cuisine」の詳細全文を読む スポンサード リンク
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