Coverart for item
The Resource Inside the California food revolution : thirty years that changed our culinary consciousness, Joyce Goldstein ; with Dore Brown

Inside the California food revolution : thirty years that changed our culinary consciousness, Joyce Goldstein ; with Dore Brown

Label
Inside the California food revolution : thirty years that changed our culinary consciousness
Title
Inside the California food revolution
Title remainder
thirty years that changed our culinary consciousness
Statement of responsibility
Joyce Goldstein ; with Dore Brown
Creator
Contributor
Author
Subject
Genre
Language
eng
Summary
"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"--
Member of
Assigning source
Provided by publisher
Cataloging source
IDEBK
http://library.link/vocab/creatorName
Goldstein, Joyce Esersky
Government publication
government publication of a state province territory dependency etc
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1956-
http://library.link/vocab/relatedWorkOrContributorName
Brown, Dore
Series statement
California studies in food and culture
Series volume
44
http://library.link/vocab/subjectName
  • Cooking, American
  • Restaurants
  • COOKING
  • Cooking, American
  • Restaurants
  • California
Label
Inside the California food revolution : thirty years that changed our culinary consciousness, Joyce Goldstein ; with Dore Brown
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
ocn851697662
Dimensions
unknown
Extent
1 online resource (x, 348 pages)
Form of item
online
Isbn
9781299708853
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/ctt7x9kzf
  • 15380ba5-47fa-4c68-acbc-08402af15c98
Specific material designation
remote
System control number
(OCoLC)851697662
Label
Inside the California food revolution : thirty years that changed our culinary consciousness, Joyce Goldstein ; with Dore Brown
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
ocn851697662
Dimensions
unknown
Extent
1 online resource (x, 348 pages)
Form of item
online
Isbn
9781299708853
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/ctt7x9kzf
  • 15380ba5-47fa-4c68-acbc-08402af15c98
Specific material designation
remote
System control number
(OCoLC)851697662

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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