California Cuisine And Just Food

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California Cuisine and Just Food

Sally K. Fairfax,Louise Nelson Dyble,Greig Tor Guthey,Lauren Gwin,Monica Moore
California Cuisine and Just Food Book PDF

Author : Sally K. Fairfax,Louise Nelson Dyble,Greig Tor Guthey,Lauren Gwin,Monica Moore
Publisher : MIT Press
Page : 373 pages
File Size : 47,9 Mb
Release : 2012-10-05
Category : Technology & Engineering
ISBN : 9780262304931

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California Cuisine and Just Food by Sally K. Fairfax,Louise Nelson Dyble,Greig Tor Guthey,Lauren Gwin,Monica Moore Pdf

An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.

California Cuisine and Just Food

Sally K. Fairfax
California Cuisine and Just Food Book PDF

Author : Sally K. Fairfax
Publisher : MIT Press
Page : 373 pages
File Size : 51,6 Mb
Release : 2012
Category : Business & Economics
ISBN : 9780262018111

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California Cuisine and Just Food by Sally K. Fairfax Pdf

An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.

California Cuisine and Just Food

Sally K. Fairfax
California Cuisine and Just Food Book PDF

Author : Sally K. Fairfax
Publisher : MIT Press
Page : 373 pages
File Size : 55,8 Mb
Release : 2012
Category : Business & Economics
ISBN : 9780262517867

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California Cuisine and Just Food by Sally K. Fairfax Pdf

An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.

Inside the California Food Revolution

Joyce Goldstein
Inside the California Food Revolution Book PDF

Author : Joyce Goldstein
Publisher : Univ of California Press
Page : 361 pages
File Size : 50,5 Mb
Release : 2013-09-06
Category : Cooking
ISBN : 9780520956704

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Inside the California Food Revolution by Joyce Goldstein Pdf

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, winemakers, 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 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.

Inside the California Food Revolution

Joyce Goldstein,Dore Brown
Inside the California Food Revolution Book PDF

Author : Joyce Goldstein,Dore Brown
Publisher : Univ of California Press
Page : 360 pages
File Size : 48,5 Mb
Release : 2013-09-06
Category : Cooking
ISBN : 9780520268197

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Inside the California Food Revolution by Joyce Goldstein,Dore Brown Pdf

"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. "--

Cuisine and Empire

Rachel Laudan
Cuisine and Empire Book PDF

Author : Rachel Laudan
Publisher : Univ of California Press
Page : 488 pages
File Size : 48,7 Mb
Release : 2015-04-03
Category : Cooking
ISBN : 9780520286313

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Cuisine and Empire by Rachel Laudan Pdf

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Mayukh Sen
Taste Makers Seven Immigrant Women Who Revolutionized Food in America Book PDF

Author : Mayukh Sen
Publisher : W. W. Norton & Company
Page : 207 pages
File Size : 54,7 Mb
Release : 2021-11-16
Category : Biography & Autobiography
ISBN : 9781324004523

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Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen Pdf

A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Mourad: New Moroccan

Mourad Lahlou
Mourad New Moroccan Book PDF

Author : Mourad Lahlou
Publisher : Artisan
Page : 404 pages
File Size : 42,6 Mb
Release : 2016-06-28
Category : Cooking
ISBN : 9781579654795

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Mourad: New Moroccan by Mourad Lahlou Pdf

A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Bar Tartine

Nicolaus Balla,Cortney Burns
Bar Tartine Book PDF

Author : Nicolaus Balla,Cortney Burns
Publisher : Chronicle Books
Page : 373 pages
File Size : 44,9 Mb
Release : 2014-11-25
Category : Cooking
ISBN : 9781452132358

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Bar Tartine by Nicolaus Balla,Cortney Burns Pdf

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

L.A. Mexicano

Bill Esparza
L A Mexicano Book PDF

Author : Bill Esparza
Publisher : Prospect Park Books
Page : 542 pages
File Size : 51,8 Mb
Release : 2017-05-22
Category : Cooking
ISBN : 9781945551017

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L.A. Mexicano by Bill Esparza Pdf

Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.

The California Cook

Diane Rossen Worthington
The California Cook Book PDF

Author : Diane Rossen Worthington
Publisher : Bantam
Page : 472 pages
File Size : 43,5 Mb
Release : 1994
Category : Cooking
ISBN : 0553091794

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The California Cook by Diane Rossen Worthington Pdf

The California Cook offers vibrant, sunny, satisfying recipes that explore the innovative and mouth-watering tastes of California cuisine. In this book, Diane Worthington, author of the 1983 bestselling cookbook, The Cuisine of California, updates and further develops her recipes in a simpler, healthier style and offers a scrumptious spectrum of recipes for robust appetizers, light entrees, inventive side dishes, aromatic breads, and luscious desserts. And since California is wine country, Anthony Dias Blue suggests the perfect bottle to complement and enhance the flavors of each meal. Recipes are cook-friendly, easy-to-follow, and perfect for every occasion, offering intriguing, imaginative ideas that can be dressed up or down. The versatility of California cuisine allows it to cater to quick lunches, colorful picnics, casual buffets, informal dinners or elegant feasts. Plenty of options, variations, shortcuts and advice are also offered to encourage amateur cooks and provide new ideas and inspiration for the seasoned chef.

California Dish

Jeremiah Tower
California Dish Book PDF

Author : Jeremiah Tower
Publisher : Simon and Schuster
Page : 356 pages
File Size : 47,6 Mb
Release : 2010-06-15
Category : Cooking
ISBN : 9781451603668

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California Dish by Jeremiah Tower Pdf

Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.

Southern California Cooking from the Cottage

Jane Stern,Michael Stern
Southern California Cooking from the Cottage Book PDF

Author : Jane Stern,Michael Stern
Publisher : HarperChristian + ORM
Page : 261 pages
File Size : 55,7 Mb
Release : 2004-09-06
Category : Cooking
ISBN : 9781418557904

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Southern California Cooking from the Cottage by Jane Stern,Michael Stern Pdf

Recipes and photos from the beloved restaurant: “Perhaps America’s foremost experts on regional food.” —San Diego Magazine Southern California Cooking from The Cottage captures the romance, the relaxation, and the good life of one of Southern California’s most beloved restaurants. Included are the recipes that have made The Cottage a favorite for decades with breakfast items such as muffins, coffee cakes, Greek, Italian, and seafood omelets, Belgian waffles, and oatmeal pancakes. From the lunch and dinner menu there are light Southern California seafood and pasta dishes, signature soups, and salads, as well as traditional American classics. With color photos included, you can recreate this delicious dining experience on your own patio on a sunny summer day—or wherever and whenever you feel like it. Southern California Cooking from the Cottage is part of Jane and Michael Stern’s Roadfood cookbook series, which celebrates the finest regional restaurants in the United States.

Hawker Fare

James Syhabout,John Birdsall
Hawker Fare Book PDF

Author : James Syhabout,John Birdsall
Publisher : HarperCollins
Page : 491 pages
File Size : 46,9 Mb
Release : 2018-01-23
Category : Cooking
ISBN : 9780062656100

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Hawker Fare by James Syhabout,John Birdsall Pdf

From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.

Making Slow Food Fast in California Cuisine

Victor W. Geraci
Making Slow Food Fast in California Cuisine Book PDF

Author : Victor W. Geraci
Publisher : Springer
Page : 225 pages
File Size : 48,8 Mb
Release : 2017-03-02
Category : Social Science
ISBN : 9783319528571

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Making Slow Food Fast in California Cuisine by Victor W. Geraci Pdf

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.