Originally conceived and organized in 1925, the Coral Gables Garden Club has served the local city of Coral Gables in its planning by helping create and nurture its many gardens and beautiful landscapes. The club was founded by Eunice Peacock Merrick and Althea Merrick out of a shared love of horticulture and has grown considerably since then and maintained their commitment to civic improvement through gardening. Today, the club is composed of 150 community members who actively contribute to Coral Gables' local institutions and businesses, including providing scholarships and educational programs, as well as assisting youth-oriented gardening clubs.
Their records contain scrapbooks, meeting minutes, president papers, yearbooks, guestbooks, photographs, programs, pamphlets, news clippings, awards, ephemera, administrative documents, and other archival materials, all pertaining to the club and its various events and initiatives over the years.
“In his adopted home of South Florida he imaged a cuisine that would wed the raw and rustic powers of the diverse immigrant cultures that comprise the population there to the classic techniques of gastronomy that have survived the test of time and trends. The revolution for a new style of cooking was born and Norman christened it a 'New World Cuisine.'” - Norman Van Aken, Correspondence, 1993 December 2.
A 2016 MenuMasters Hall of Fame Inductee, noted restauranteur, and the first chef to use the term "fusion cuisine" in its modern definition, Norman Van Aken (1951- ) is a celebrity chef primarily known for his "New World" fusion cuisine. Drawing from the flavors and culinary traditions of Latin America, the Caribbean, North America, Asia, and Africa, his impact on the culinary arts has been internationally recognized since the start of his career. His culinary influences on Florida's own local cuisine and restaurant culture are still observable to this day, especially to those who dine nightly at his Orlando restaurant.
This collection serves as a meaningful look into his career as a chef and culinary expert, and his personal life as a man with a deep interest in his family's past and present. The Norman Van Aken papers include documents, correspondence, photographs, manuscript drafts, menus, ephemera, recipes, and more, which showcase the personal life and professional career of one of South Florida's most celebrated chefs. Researchers with an interest in gastronomy, the history of South Florida's restaurant and food culture during the 1990s-2000s, or interpersonal relationships between celebrity chefs, may find this collection useful in their studies.
