Where's Kiva?

    Keeping it “Flo-cal”: The Shaping of Floribbean Cuisine Kiva Talty American Eating: Succotash, Spam, and Cultures of Food Harvard Extension School March 18, 2021 The Sunshine State appears as anything but “local” to the average visitor. This coastal paradise is chock-full of fast-food franchises, bottomless buffets, and exaggerated ethnic eateries. The need to cater to the unending onslaught of visitors that swarm the peninsula for three quarters of the year blends and blands the food scene to appeal to the masses. It is understandable that this leveling has occurred, but as of recent, due in part to a resurgence and desire to “shop locally,” a light has shone brighter on the Sunshine State’s hometown cuisine - Floribbean cuisine. This portmanteau is arguably limiting terminology; the roots of this regional cuisine derive from beyond just Florida and the Caribbean. “New Florida” cuisine, as some call it, is “Southern-inflected, seafood-centric...nods to Spanish...