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Making Slow Food Fast in California Cuisine

Authors: Geraci, Victor W.

  • Brings together literature from historians, linguists, sociologists, anthropologists, geographers, political scientists, journalists, oral historians, cookbook authors, and enthusiasts
  • Illustrates how national beliefs rooted in American exceptionalism developed a middle-ground between agribusiness, small growers, and the cultural division between processed and slow food
  • Draws connections between historical perspectives of agriculture and common foodways
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Buy this book

eBook £53.99
price for United Kingdom (gross)
  • ISBN 978-3-319-52857-1
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover £67.99
price for United Kingdom (gross)
  • ISBN 978-3-319-52856-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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.

About the authors

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.

Reviews

“Harmoniously brings together in a single narrative many critical topics and perspectives—the precocious and enduring development of agribusiness and corporate food industry in California, the influence of the different waves of global immigrants on California landscape, farming, foodways, and taste, and the emergence of a countercultural, and then culturally hegemonic discourse on food sustainability and food justice, electing California as its world capital. This is a more difficult task that it might seem at first sight, and the author needs to be praised for it.” (Simone Cinotto, author of “The Italian American Table: Food Family, and Community in New York City” and “Soft Soil, Black Grapes: The Birth of Italian Winemaking in California”)

Table of contents (15 chapters)

  • Introduction: A Context for California Cuisine

    Geraci, Victor W.

    Pages 1-6

  • The Early Californian Larder and the Gold Rush Food Revolution

    Geraci, Victor W.

    Pages 7-16

  • Climate, Land, Water, and Government Policies Establish California Agribusiness

    Geraci, Victor W.

    Pages 17-32

  • Ingredients for the First California Cuisine

    Geraci, Victor W.

    Pages 33-47

  • The Early Wine Industry; Establishing California Vintibusiness

    Geraci, Victor W.

    Pages 49-56

Buy this book

eBook £53.99
price for United Kingdom (gross)
  • ISBN 978-3-319-52857-1
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover £67.99
price for United Kingdom (gross)
  • ISBN 978-3-319-52856-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Making Slow Food Fast in California Cuisine
Authors
Copyright
2017
Publisher
Palgrave Macmillan
Copyright Holder
The Editor(s) (if applicable) and The Author(s)
eBook ISBN
978-3-319-52857-1
DOI
10.1007/978-3-319-52857-1
Hardcover ISBN
978-3-319-52856-4
Edition Number
1
Number of Pages
XVI, 225
Topics