Research Catalog
Inside the California food revolution : thirty years that changed our culinary consciousness
- Title
- Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown.
- Author
- Goldstein, Joyce Esersky.
- Publication
- Berkeley : University of California Press, [2013]
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFE 13-7428 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Brown, Dore, 1956-
- Description
- x, 348 pages : illustrations; 24 cm.
- 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. "--
- Series Statement
- California studies in food and culture ; 44
- Uniform Title
- California studies in food and culture ; 44.
- Alternative Title
- California food revolution
- Subjects
- Bibliography (note)
- Includes bibliographical references (pages 323-330) and index.
- Call Number
- JFE 13-7428
- ISBN
- 9780520268197 (hardback)
- 0520268199 (hardback)
- 9780520956704 (ebook)
- 0520956702 (ebook)
- LCCN
- 2013014798
- 40022670791
- OCLC
- 838792263
- Author
- Goldstein, Joyce Esersky.
- Title
- Inside the California food revolution : thirty years that changed our culinary consciousness / Joyce Goldstein ; with Dore Brown.
- Publisher
- Berkeley : University of California Press, [2013]
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Series
- California studies in food and culture ; 44California studies in food and culture ; 44.
- Bibliography
- Includes bibliographical references (pages 323-330) and index.
- Added Author
- Brown, Dore, 1956-
- Other Standard Identifier
- 40022670791
- Research Call Number
- JFE 13-7428