TY  - BOOK
AU  - Goldstein,Joyce Esersky
AU  - Brown,Dore
TI  - Inside the California food revolution: thirty years that changed our culinary consciousness 
T2  - California studies in food and culture
SN  - 9780520268197
AV  - TX715.2.C34 G65 2013
U1  - 641.59794 23
PY  - 2013///]
CY  - Berkeley
PB  - University of California Press
KW  - Cooking
KW  - California
KW  - History
KW  - Restaurants
KW  - California style
KW  - COOKING / Regional & Ethnic / General
KW  - bisacsh
KW  - COOKING / History
N1  - Includes bibliographical references and index
N2  - "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.  "--; "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"--
ER  -