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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

Creator
Contributor
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. "--
Language
eng
Work
Publication
Extent
x, 348 pages
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
Isbn
9780520268197
Instance
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
Subject
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. "--
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Assigning source
Provided by publisher
Cataloging source
DLC
Dewey number
641.59794
Illustrations
illustrations
Index
index present
LC call number
TX715.2.C34
LC item number
G65 2013
Literary form
non fiction
Nature of contents
bibliography
Series statement
California studies in food and culture
Series volume
44
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, Joyce Goldstein ; with Dore Brown
Publication
Related Contributor
Related Location
Related Agents
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Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier MARC source
rdacarrier.
Content category
text
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
ocn838792263
http://library.link/vocab/cover_art
https://secure.syndetics.com/index.aspx?type=xw12&client=780-496-1833&isbn=9780520268197&upc=40022670791&oclc=%28OCoLC%29838792263/LC.JPG
Dimensions
24 cm.
http://library.link/vocab/discovery_link
{'ALL_BRANCHES': 'https://tccl.bibliocommons.com/item/show/3020785063'}
Extent
x, 348 pages
Isbn
9780520268197
Isbn Type
(hardback)
Lccn
2013014798
Media category
unmediated
Media MARC source
rdamedia.
Other control number
40022670791
Other physical details
illustrations
System control number
(OCoLC)838792263

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