This lecture explores the rich and diverse culinary history of Florida, a state whose food culture is as vibrant and varied as its landscapes. From the ancient foodways of Indigenous peoples to the dynamic fusion of Caribbean, Latin American, Southern, and global influences, Florida’s cuisine reflects centuries of migration, trade, and cultural exchange.

Attendees will trace Florida’s culinary evolution: from the smoked fish and corn of early Native American diets to the citrus groves and sugarcane fields introduced by the Spanish, and from Southern staples in the Panhandle to the spicy, tropical flavors of Miami and the Keys. The lecture will also examine how African, Cuban, Bahamian, Haitian, and other immigrant communities have shaped Florida’s food identity through ingredients, techniques, and traditions. Whether you’re a food lover, historian, or cultural enthusiast, this lecture offers a deliciously insightful journey into the kitchens, streets, and dining rooms of Florida’s past and present. Registration and a $13 admission fee are required.

This program is presented to complement the opening of “FOOD: Celebrating Conch Cuisine,” a new exhibition organized by the Key West Art & Historical Society that immerses visitors in the rich culinary heritage of the Florida Keys. The exhibit will be on display from February 27, 2026, to January 3, 2027, and is free with museum admission.

“FOOD: Celebrating Conch Cuisine” is one of seven exhibitions statewide that explore the people, lands and histories that come together to tell the stories of Florida’s shared food experience. Sponsored by Florida Humanities with funding from the Jacarlene Foundation, this interactive exhibition is presented by the Key West Art & Historical Society in collaboration with the Smithsonian Institution’s Museum on Main Street program.