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: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berkeley :
University of California Press,
[2013]
|
| Schriftenreihe: | California studies in food and culture ;
44. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| 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: | 1 online resource (x, 348 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780520956704 0520956702 9781299708853 1299708854 |
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| 245 | 1 | 0 | |a Inside the California food revolution : |b thirty years that changed our culinary consciousness / |c Joyce Goldstein ; with Dore Brown. |
| 264 | 1 | |a Berkeley : |b University of California Press, |c [2013] | |
| 264 | 4 | |c ©2013 | |
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| 490 | 1 | |a California studies in food and culture ; |v 44 | |
| 520 | |a "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"-- |c Provided by publisher. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Thirty Years of Food Revolution: A Historical Overview -- One Revolution, Two Ways: Northern versus Southern California -- Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts -- Women Chefs and Innovation: The New Collaborative Kitchen -- New Flavors: Upscale Ethnic, Eclectic, and Fusion Food -- New Menus: The Daily Menu and the Story behind the Food -- Restaurants Reimagined: Transformations in the Kitchen and Dining Room -- A New World of Fresh Produce: Reviving the Farm-to-Table Connection -- Custom Foods: Chefs Partner with Purveyors and Artisans -- Merging the Worlds of Wine and Food: Common Cause -- Afterword: The Continuing Evolution of California Cuisine. | |
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 650 | 0 | |a Cooking, American |x California style |x History. | |
| 650 | 0 | |a Restaurants |z California |x History. | |
| 650 | 6 | |a Cuisine californienne |x Histoire. | |
| 650 | 6 | |a Restaurants |z Californie |x Histoire. | |
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| 650 | 7 | |a Cooking, American |x California style |2 fast | |
| 650 | 7 | |a Restaurants |2 fast | |
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| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Brown, Dore, |d 1956- |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjvrfwBRwfHhcJ6BcKyJ9P |0 http://id.loc.gov/authorities/names/n2013030073 | |
| 758 | |i has work: |a Inside the California food revolution (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGCbjgJJTKtfVqwhdvyfdP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Goldstein, Joyce Esersky. |t Inside the California food revolution. |d Berkeley : University of California Press, [2013] |z 9780520268197 |w (DLC) 2013014798 |w (OCoLC)838792263 |
| 830 | 0 | |a California studies in food and culture ; |v 44. | |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn851697662 |
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| _version_ | 1816882237260431360 |
| adam_text | |
| any_adam_object | |
| author | Goldstein, Joyce Esersky Brown, Dore, 1956- |
| author_GND | http://id.loc.gov/authorities/names/n78000687 http://id.loc.gov/authorities/names/n2013030073 |
| author_facet | Goldstein, Joyce Esersky Brown, Dore, 1956- |
| author_role | aut aut |
| author_sort | Goldstein, Joyce Esersky |
| author_variant | j e g je jeg d b db |
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| bvnumber | localFWS |
| callnumber-first | T - Technology |
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| callnumber-search | TX715.2.C34 G65 2013eb |
| callnumber-sort | TX 3715.2 C34 G65 42013EB |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| contents | Thirty Years of Food Revolution: A Historical Overview -- One Revolution, Two Ways: Northern versus Southern California -- Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts -- Women Chefs and Innovation: The New Collaborative Kitchen -- New Flavors: Upscale Ethnic, Eclectic, and Fusion Food -- New Menus: The Daily Menu and the Story behind the Food -- Restaurants Reimagined: Transformations in the Kitchen and Dining Room -- A New World of Fresh Produce: Reviving the Farm-to-Table Connection -- Custom Foods: Chefs Partner with Purveyors and Artisans -- Merging the Worlds of Wine and Food: Common Cause -- Afterword: The Continuing Evolution of California Cuisine. |
| ctrlnum | (OCoLC)851697662 |
| dewey-full | 641.59794 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.59794 |
| dewey-search | 641.59794 |
| dewey-sort | 3641.59794 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | History fast |
| genre_facet | History |
| geographic | California fast https://id.oclc.org/worldcat/entity/E39PBJt8p3GDkhpJkC9y6FY3wC |
| geographic_facet | California |
| id | ZDB-4-EBA-ocn851697662 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:25:25Z |
| institution | BVB |
| isbn | 9780520956704 0520956702 9781299708853 1299708854 |
| language | English |
| oclc_num | 851697662 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (x, 348 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | University of California Press, |
| record_format | marc |
| series | California studies in food and culture ; |
| series2 | California studies in food and culture ; |
| spelling | Goldstein, Joyce Esersky, author. http://id.loc.gov/authorities/names/n78000687 Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown. Berkeley : University of California Press, [2013] ©2013 1 online resource (x, 348 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier California studies in food and culture ; 44 "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"-- Provided by publisher. Includes bibliographical references and index. Thirty Years of Food Revolution: A Historical Overview -- One Revolution, Two Ways: Northern versus Southern California -- Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts -- Women Chefs and Innovation: The New Collaborative Kitchen -- New Flavors: Upscale Ethnic, Eclectic, and Fusion Food -- New Menus: The Daily Menu and the Story behind the Food -- Restaurants Reimagined: Transformations in the Kitchen and Dining Room -- A New World of Fresh Produce: Reviving the Farm-to-Table Connection -- Custom Foods: Chefs Partner with Purveyors and Artisans -- Merging the Worlds of Wine and Food: Common Cause -- Afterword: The Continuing Evolution of California Cuisine. Print version record. English. Cooking, American California style History. Restaurants California History. Cuisine californienne Histoire. Restaurants Californie Histoire. COOKING Regional & Ethnic American California Style. bisacsh Cooking, American California style fast Restaurants fast California fast https://id.oclc.org/worldcat/entity/E39PBJt8p3GDkhpJkC9y6FY3wC History fast Brown, Dore, 1956- author. https://id.oclc.org/worldcat/entity/E39PCjvrfwBRwfHhcJ6BcKyJ9P http://id.loc.gov/authorities/names/n2013030073 has work: Inside the California food revolution (Text) https://id.oclc.org/worldcat/entity/E39PCGCbjgJJTKtfVqwhdvyfdP https://id.oclc.org/worldcat/ontology/hasWork Print version: Goldstein, Joyce Esersky. Inside the California food revolution. Berkeley : University of California Press, [2013] 9780520268197 (DLC) 2013014798 (OCoLC)838792263 California studies in food and culture ; 44. FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=604141 Volltext |
| spellingShingle | Goldstein, Joyce Esersky Brown, Dore, 1956- Inside the California food revolution : thirty years that changed our culinary consciousness / California studies in food and culture ; Thirty Years of Food Revolution: A Historical Overview -- One Revolution, Two Ways: Northern versus Southern California -- Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts -- Women Chefs and Innovation: The New Collaborative Kitchen -- New Flavors: Upscale Ethnic, Eclectic, and Fusion Food -- New Menus: The Daily Menu and the Story behind the Food -- Restaurants Reimagined: Transformations in the Kitchen and Dining Room -- A New World of Fresh Produce: Reviving the Farm-to-Table Connection -- Custom Foods: Chefs Partner with Purveyors and Artisans -- Merging the Worlds of Wine and Food: Common Cause -- Afterword: The Continuing Evolution of California Cuisine. Cooking, American California style History. Restaurants California History. Cuisine californienne Histoire. Restaurants Californie Histoire. COOKING Regional & Ethnic American California Style. bisacsh Cooking, American California style fast Restaurants fast |
| 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 ; with Dore Brown. |
| title_fullStr | Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown. |
| title_full_unstemmed | Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown. |
| 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, American California style History. Restaurants California History. Cuisine californienne Histoire. Restaurants Californie Histoire. COOKING Regional & Ethnic American California Style. bisacsh Cooking, American California style fast Restaurants fast |
| topic_facet | Cooking, American California style History. Restaurants California History. Cuisine californienne Histoire. Restaurants Californie Histoire. COOKING Regional & Ethnic American California Style. Cooking, American California style Restaurants California History |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=604141 |
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