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Author:   Victor W. Geraci
Publisher:   Springer International Publishing AG
Imprint:   Springer International Publishing AG
Edition:   1st ed. 2017
Dimensions:   Width: 14.80cm , Height: 1.40cm , Length: 21.00cm
Weight:   4.199kg
ISBN:  

9783319528564

ISBN 10:   3319528564
Pages:   225
Publication Date:   10 March 2017
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of 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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Author Information

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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