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Making Slow Food Fast in California Cuisine

Victor W. Geraci (Autor)

Buch | Hardcover

XVI, 225 Seiten

2017 | 1st ed. 2017
Springer International Publishing (Verlag)
978-3-319-52856-4 (ISBN)

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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.

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.

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.

Erscheinungsdatum	22.03.2017
Zusatzinfo	XVI, 225 p.
Verlagsort	Cham
Sprache	englisch
Maße	148 x 210 mm
Themenwelt	Sozialwissenschaften ► Soziologie
Schlagworte	Agribusiness • Agribusiness and primary industries • Agricultural Economics • Agricultural ethics • agricultural science • Agriculture and farming • American Culture • California Cuisine • Cultural History • Cultural Studies • Ethics and moral philosophy • Fast Food • Literature, Cultural and Media Studies • Oral History • Slow Food • Slow Movement • Social and Cultural History • Society and culture: general
ISBN-10	3-319-52856-4 / 3319528564
ISBN-13	978-3-319-52856-4 / 9783319528564
Zustand	Neuware