Book

Inside the California food revolution : thirty years that changed our culinary consciousness

Goldstein, Joyce Esersky, Brown, Dore, 1956-

Overview

\"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\"-- Provided by publisher.

• Publisher: University of California Press
• Subject: Cooking California History. / Restaurants California History. / Cooking California style. / COOKING / Regional & Ethnic / General. / COOKING / History.
• ISBN: 9780520268197, 0520268199, 9780520956704, 0520956702

Item info:

1 item available

1 item total in all locations

Holdings :

Call Number	Copies	Material	Location
TX715.2.C34 G65 2013	1	BOOK	GENERAL