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Inside the California Food Revolution Thirty Years That Changed Our Culinary Consciousness

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ISBN-10: 0520268199

ISBN-13: 9780520268197

Edition: 2013

Authors: Joyce Goldstein, Dore Brown

List price: $34.95
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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…    
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Book details

List price: $34.95
Copyright year: 2013
Publisher: University of California Press
Publication date: 9/6/2013
Binding: Hardcover
Pages: 360
Size: 6.00" wide x 9.00" long x 1.31" tall
Weight: 1.540
Language: English

Thirty Years of Food Revolution: A Historical Overview
One Revolution, Two Ways: Northern versus Southern California
Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts
Women Chefs and Innovation: The New Collaborative Kitchen
New Flavors: Upscale Ethnic, Eclectic, and Fusion Food
New Menus: The Daily Menu and the Story behind the Food
Restaurants Reimagined: Transformations in the Kitchen and Dining Room
A New World of Fresh Produce: Reviving the Farm-to-Table Connection
Custom Foods: Chefs Partner with Purveyors and Artisans
Merging the Worlds of Wine and Food: Common Cause
Afterword: The Continuing Evolution of California Cuisine