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Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness
Joyce Goldstein
€ 40.99
€ 29.15
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Description for Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness
Hardback. Traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. This book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world. Series: California Studies in Food and Culture. Num Pages: 360 pages, 24 b/w photographs. BIC Classification: 1KBBWF; 3JJPL; 3JJPN; 3JJPR; WBN. Category: (G) General (US: Trade). Dimension: 230 x 165 x 32. Weight in Grams: 684.
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 formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, wine makers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a ... Read more
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 formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, wine makers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a ... Read more
Product Details
Format
Hardback
Publication date
2013
Publisher
University of California Press
Number of pages
320
Condition
New
Series
California Studies in Food and Culture
Number of Pages
360
Place of Publication
Berkerley, United States
ISBN
9780520268197
SKU
V9780520268197
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Joyce Goldstein
Joyce Goldstein was chef and owner of the groundbreaking restaurant Square One in San Francisco. She received the James Beard Award for Best Chef in California and the Lifetime Achievement Award from Women Chefs and Restaurateurs. She is the author of twenty-six cookbooks, and her writing appears in the San Francisco Chronicle, Sommelier Journal, Fine Cooking, and many other publications. ... Read more
Reviews for Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness
"Goldstein convincingly presents a case for California cuisine as a vital force in strengthening connections among food, chefs and diners in ways that have transcended region." Kirkus Reviews "An engaging history of a culinary revolution that has had enormous influence over the entire country." Library Journal "When the time came for a definitive record of California cooking, UC Press knew ... Read more