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Item Information   Holdings     Summary     More Content       More by this author     Goldstein, Joyce Esersky     Subjects     Cooking -- California -- History.     Restaurants -- California -- History.     Cooking -- California style.     Browse Catalog     by author:      Goldstein, Joyce Esersky       by title:      Inside the Californi...         MARC Display

Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown. by Goldstein, Joyce Esersky Berkeley : University of California Press, c2013. Subjects Cooking -- California -- History.   Restaurants -- California -- History.   Cooking -- California style. ISBN:  9780520268197 (hardback) : 0520268199 (hardback) Series:  California studies in food and culture ; 44. Description:  x, 348 pages : illustrations ; 24 cm 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. Requests:  0 Summary:  "An insider account by cookbook author and former chef Joyce Goldstein tracing the development of California cuisine from 1970 to 2000. Goldstein's interviews with 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, leading to a more egalitarian restaurant culture and informal food scene. In addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. This book elucidates as never before how the trends that emerged in California went on to transform the eating experience throughout the U.S. and the world"--   Copy/Holding information Location Collection Call No. Status   Hawaii State Library Business, Science & Technology 641.59794 Go Checked In Add Copy to MyList

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