Making Slow Food Fast in California Cuisine
eBook - PDF

Making Slow Food Fast in California Cuisine

  1. 230 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Making Slow Food Fast in California Cuisine

About this book

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.

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Information

Publisher
Palgrave Macmillan
Year
2017
eBook ISBN
9783319528571
Print ISBN
9783319528564
Subtopic
Agribusiness

Table of contents

  1. Preface: A Personal Discovery of Food, Wine, and Sense of Terroir
  2. Acknowledgments
  3. Contents
  4. Chapter 1: Introduction: A Context for California Cuisine
  5. Chapter 2: The Early Californian Larder and the Gold Rush Food Revolution
  6. Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness
  7. Chapter 4: Ingredients for the First California Cuisine
  8. Chapter 5: The Early Wine Industry; Establishing California Vintibusiness
  9. Chapter 6: Agribusiness Reigns in California
  10. Chapter 7: Laying the Foundation for California´s Industrial Food Model
  11. Chapter 8: Redesigning the California Quest for Good Food in the Early Twentieth Century
  12. Chapter 9: California Fast Food Cuisine
  13. Chapter 10: California Wine Rises to Stardom
  14. Chapter 11: Beginnings of a California Counter-Cuisine
  15. Chapter 12: Everyday Cooks Challenge Fast Industrial Foodways
  16. Chapter 13: Slow Food Pioneers Rebuild a California Cuisine
  17. Chapter 14: Bay Area Struggles to Defeat Fast Food
  18. Chapter 15: Epilogue: Shifting the Paradigm: Short Steps Toward Sustainability
  19. Sources Consulted
  20. Index

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Yes, you can access Making Slow Food Fast in California Cuisine by Victor W. Geraci in PDF and/or ePUB format. We have over 1.5 million books available in our catalogue for you to explore.