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Autor: Victor W. Geraci
ISBN-13: 9783319528564
Einband: Book
Seiten: 225
Gewicht: 455 g
Format: 216x151x22 mm
Sprache: Englisch

Making Slow Food Fast in California Cuisine

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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.
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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.
Autor: Victor W. Geraci
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.

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Autor: Victor W. Geraci
ISBN-13 :: 9783319528564
ISBN: 3319528564
Erscheinungsjahr: 26.03.2017
Verlag: Springer-Verlag GmbH
Gewicht: 455g
Seiten: 225
Sprache: Englisch
Sonstiges: Buch, 216x151x22 mm, Bibliographie