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Making Slow Food Fast in California Cuisine
Author
Title
Making Slow Food Fast in California Cuisine [electronic resource] / by Victor W. Geraci.
ISBN
9783319528571
Publication
Cham : Springer International Publishing : Imprint: Palgrave Macmillan, 2017.
Physical Description
XVI, 225 p. : online resource.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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.
Variant and related titles
Springer ebooks.
Other formats
Printed edition:
Format
Books / Online
Language
English
Added to Catalog
April 03, 2017
Contents
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.
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