Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (California Studies in Food and Culture)

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These days television viewers and food consumers alike are treated to lots of familiar phrases such as “eat fresh, eat local” and “seasonal ingredients” and “farm-to-fork,” but many folk today are unaware that thirty years ago – in one of the most populous states in the United States – these catchy lines were yet to be uttered. Author Joyce Goldstein artfully regales readers with the information-packed tales of ordinary (but curious) chefs launching an initially quiet food revolution. These adventuresome chefs experimented with area edibles and overhauled their menus, re-interpreting known dishes using fresh, local ingredients… a practice later labeled “California Cuisine.”

This book begins at a time when items commonly used today – such as arugula and goat cheese – were wholly unknown in average United States kitchens, before the establishment of various food and cooking channels. A successful chef, author and restaurateur, Goldstein writes with a strangely calm exaltation, clearly taking pride in having lived through such game-changing trends in food preparation, fondly recounting for readers the stories of many a rising super-star in California cuisine.


Reviewed By:

Author Joyce Goldstein, Dore Brown, Contributor
Star Count 5/5
Format Hard
Page Count 360 pages
Publisher University of California Press
Publish Date 2013-Sep-06
ISBN 9780520268197
Amazon Buy this Book
Issue April 2014
Category Current Events & Politics
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