000			04204cam a2200457 i 4500
001			2013014798
003			DLC
005			20190729105345.0
008			130528s2013 caua b 001 0 eng
010			_a 2013014798
020			_a9780520268197 _qhardback
020			_a9780520956704 _qebook
042			_apcc
043			_an-us-ca
040			_aDLC _beng _erda _cDLC _dDLC _dMvI
049			_aEY8Z
050	0	0	_aTX715.2.C34 _bG65 2013
082	0	0	_a641.59794 _223
084			_aCKB031000 _aCKB041000 _2bisacsh
100	1		_aGoldstein, Joyce Esersky.
245	1	0	_aInside the California food revolution : _bthirty years that changed our culinary consciousness / _cJoyce Goldstein ; with Dore Brown.
264		1	_aBerkeley : _bUniversity of California Press, _c[2013]
300			_ax, 348 pages : _billustrations ; _c24 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	0		_aCalifornia studies in food and culture ; _v44
504			_aIncludes bibliographical references and index.
520			_a"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. "-- _cProvided by publisher.
520			_a"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"-- _cProvided by publisher.
650		0	_aCooking _zCalifornia _xHistory.
650		0	_aRestaurants _zCalifornia _xHistory.
650		0	_aCooking _xCalifornia style.
650		7	_aCOOKING / Regional & Ethnic / General. _2bisacsh
650		7	_aCOOKING / History. _2bisacsh
700	1		_aBrown, Dore, _d1956-
948			_au375789
949			_aTX715.2 .C34 G65 2013 _wLC _c1 _hEY8Z _i33039001334993
596			_a1
903			_a26582
999			_c26582 _d26582