Making Slow Food Fast in California Cuisine

ISBN-13: 9783319528564 / Angielski / Twarda / 2017 / 225 str.

Victor W. Geraci

Opis

This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents.

Spis treści

Chapter 1: Introduction: A Context for California Cuisine

Chapter 2: The Early California Larder and The Gold Rush Food Revolution

Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness

Chapter 4: Ingredients for the First California Cuisine

Chapter 5: The Early Wine Industry; Establishing California Vintibusiness

Chapter 6: Agribusiness Reigns in California

Chapter 7: Laying the Foundation for California’s Industrial Food Model

Chapter 8: Redesigning the Quest for Good Food in the Early Twentieth-Century

Chapter 9: California Fast Food Cuisine

Chapter 10: California Wine Rises to Stardom

Chapter 11: Beginnings of A California Counter-Cuisine

Chapter 12: Everyday Cooks Challenge Fast Industrial Foodways

Chapter 13: Slow Food Pioneers Rebuild a California Cuisine

Chapter 14: Bay Area Struggles To Defeat Fast Food

Chapter 15: Epilogue: Shifting the Paradigm: Short Steps Towards Sustainability

O autorze

Victor W. Geraci held positions as Associate Professor of History at Central Connecticut State University, USA and Associate Director of the University of California, Berkeley, USA’s Oral History Center. Geraci’s book publications include Salud!: The Story of the Santa Barbara Wine Industry, Icons of American Cooking, The Lure of the Forest: Oral Histories from the National Forests in California, and The Unmarked Trail: Managing National Forests in a Turbulent Era.

Blurb

This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.