Inside the California food revolution: thirty years that changed our culinary consciousness
"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the nation...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
2013
|
| Schriftenreihe: | California studies in food and culture
44 |
| Schlagworte: | |
| Zusammenfassung: | "In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. ".. |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | X, 348 S. Ill. |
| ISBN: | 9780520268197 9780520956704 |
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| id | DE-604.BV041802364 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:05:42Z |
| institution | BVB |
| isbn | 9780520268197 9780520956704 |
| language | English |
| lccn | 013014798 |
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| physical | X, 348 S. Ill. |
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| series | California studies in food and culture |
| series2 | California studies in food and culture |
| spelling | Goldstein, Joyce Esersky 1935- Verfasser (DE-588)1045114928 aut Inside the California food revolution thirty years that changed our culinary consciousness Joyce Goldstein 2013 X, 348 S. Ill. txt rdacontent n rdamedia nc rdacarrier California studies in food and culture 44 Includes bibliographical references and index "In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. ".. COOKING / Regional & Ethnic / General bisacsh COOKING / History bisacsh Geschichte Cooking California History Restaurants California History Cooking California style COOKING / Regional & Ethnic / General COOKING / History Brown, Dore 1956- Verfasser (DE-588)1042401497 aut California studies in food and culture 44 (DE-604)BV014274066 44 |
| spellingShingle | Goldstein, Joyce Esersky 1935- Brown, Dore 1956- Inside the California food revolution thirty years that changed our culinary consciousness California studies in food and culture COOKING / Regional & Ethnic / General bisacsh COOKING / History bisacsh Geschichte Cooking California History Restaurants California History Cooking California style COOKING / Regional & Ethnic / General COOKING / History |
| title | Inside the California food revolution thirty years that changed our culinary consciousness |
| title_auth | Inside the California food revolution thirty years that changed our culinary consciousness |
| title_exact_search | Inside the California food revolution thirty years that changed our culinary consciousness |
| title_full | Inside the California food revolution thirty years that changed our culinary consciousness Joyce Goldstein |
| title_fullStr | Inside the California food revolution thirty years that changed our culinary consciousness Joyce Goldstein |
| title_full_unstemmed | Inside the California food revolution thirty years that changed our culinary consciousness Joyce Goldstein |
| title_short | Inside the California food revolution |
| title_sort | inside the california food revolution thirty years that changed our culinary consciousness |
| title_sub | thirty years that changed our culinary consciousness |
| topic | COOKING / Regional & Ethnic / General bisacsh COOKING / History bisacsh Geschichte Cooking California History Restaurants California History Cooking California style COOKING / Regional & Ethnic / General COOKING / History |
| topic_facet | COOKING / Regional & Ethnic / General COOKING / History Geschichte Cooking California History Restaurants California History Cooking California style |
| volume_link | (DE-604)BV014274066 |
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