che-chandler.de
Making Slow Food Fast in California Cuisine
HC runder Rücken kaschiert
Print on Demand | Lieferzeit: Print on Demand - Lieferbar innerhalb von 3-5 Werktagen I
Alle Preise inkl. MwSt. | Versandkostenfrei
Nicht verfügbar
Zum Merkzettel
Gewicht:
433 g
Format:
216x153x18 mm
Beschreibung:
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.
Brings together literature from historians, linguists, sociologists, anthropologists, geographers, political scientists, journalists, oral historians, cookbook authors, and enthusiasts
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.
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.