Culinary History, Events, Exhibits

Local Food Experts Engage Foodie Community of South Florida

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Click the image above to watch a video of the discussion on May 13. More photos from the event can be viewed on Facebook.

by Sarah Block, Library Communications

Local food experts reflected on South Florida’s abundant natural offerings, strong multicultural seasonings, and rich supply of untapped resources—all shaping the area’s evolving culinary landscape—during a panel discussion at UM Special Collections’ Tropical Gastronomies featuring chef and cookbook author Norman Van Aken, food blogger and Edible South Florida editor Gretchen Schmidt, and author and historian Mandy Baca.

Mandy Baca is talking.
Mandy Baca, author of The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs & Empanadas, discusses Miami food history with chef and cookbook author Norman Van Aken and food blogger and Edible South Florida editor Gretchen Schmidt.

Moderated by Special Collections Head Cristina Favretto, the discussion touched on well-established fares and flavors such as stone crabs, citrus, and mangos, the formation of Van Aken’s New World Cuisine, and how recent developments like the farm-to-table movement are shedding light on lesser-known edible flora and fauna. The event was held as part of a UM Libraries-wide exhibition exploring the rich culinary traditions of South Florida, Cuba, and the Caribbean. Vintage restaurant postcards and menus, local organizational cookbooks, and dining brochures from Pan American World Airlines, Inc., and other materials are on display from Special Collections.

During the event, Favretto announced that Special Collections aims to further its collection of food- and cooking-related materials through the establishment of the Culinary History Collection of Florida, and is seeking donations of historical materials such as restaurant menus, local and regional recipe books, oral histories with chefs, and images of restaurants, grocery stores, and farmers’ markets. Individuals interested in contributing to the archive are encouraged to contact Special Collections at 305-284-3247 or asc.library@miami.edu.

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The discussion touched on well-established fares and flavors and how recent developments like the farm-to-table movement are shedding light on lesser-known edible flora and fauna.