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Cooking and Cuisine in Florida

This guide from the State Library of Florida explores cookbooks, recipes and restaurants in Florida, especially in the 20th century. 

Materials are generally available through interlibrary loan or from our circulating collection. 

Links within the bibliographies take you to information in our State Library catalog or to more information on external sites. 

Books and publications 


  • Andrews, Jean. “A Botanical Mystery: The Elusive Trail of the Datil Pepper to St. Augustine.” Florida Historical Quarterly, 74.2 (1995):132–47. 
  • Emerson, Ann P. “Standards of Nutrition in a St. Augustine Hospital, 1783-1821.” Florida Historical Quarterly, 65.2 (1986):145–62. 
  • Sharpless, Rebecca. “The Servants and Mrs. Rawlings: Martha Mickens and African American Life at Cross Creek.” Florida Historical Quarterly, 89.4 (2011): 500–29. 

Florida Memory 

For FY2023-24, the percentage of total costs for the State Library and Statewide Resource Sharing program financed with federal money is 67%; the federal dollar amount to be spent on the program is $1,502,070. Local match, which includes non-governmental funding, is $742,070.31.

imls180.for.panel.jpgMany of these resources and programs are funded under the provisions of the Library Services and Technology Act from the Institute of Museum and Library Services. Florida's LSTA program is administered by the Department of State's Division of Library and Information Services.