Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness by Joyce Goldstein (Hardback, 2013)
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- DescriptionIn 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 invation, 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 surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein's views on 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, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, 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.
- Author BiographyJoyce 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. Dore Brown is Principal Editor at University of California Press.
- Author(s)Joyce Goldstein
- PublisherUniversity of California Press
- Date of Publication06/09/2013
- SubjectNational & Regional Cuisine
- Series TitleCalifornia Studies in Food and Culture
- Series Part/Volume Number44
- Place of PublicationBerkerley
- Country of PublicationUnited States
- ImprintUniversity of California Press
- Content Note24 b/w photographs
- Weight490 g
- Width152 mm
- Height229 mm
- Spine31 mm
- Format DetailsCloth over boards
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