LEADER 00000cam a2200709Ii 4500 
001    ocn851697662 
003    OCoLC 
005    20160527040708.4 
006    m     o  d s       
007    cr mn||||||||| 
008    130705t20132013caua    ob   s001 0 eng d 
019    857447333|a860713525 
020    9780520956704|q(electronic book) 
020    0520956702|q(electronic book) 
020    9781299708853|q(electronic book) 
020    1299708854|q(electronic book) 
020    |z9780520268197|q(hardback) 
020    |z0520268199|q(hardback) 
035    (OCoLC)851697662|z(OCoLC)857447333|z(OCoLC)860713525 
037    22573/ctt7x9kzf|bJSTOR 
037    15380BA5-47FA-4C68-ACBC-08402AF15C98|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
040    IDEBK|beng|erda|epn|cIDEBK|dEBLCP|dN$T|dMHW|dTEFOD|dDEBSZ
       |dOCLCQ|dYDXCP|dOSU|dE7B|dOCLCO|dOCLCQ|dJSTOR|dOCLCF|dCDX
       |dCCO|dOCLCQ|dTEFOD 
043    n-us-ca 
049    RIDW 
050  4 TX715.2.C34|bG65 2013eb 
072  7 CKB|x002010|2bisacsh 
082 04 641.59794|223 
090    TX715.2.C34|bG65 2013eb 
100 1  Goldstein, Joyce Esersky,|0https://id.loc.gov/authorities/
       names/n78000687|eauthor. 
245 10 Inside the California food revolution :|bthirty years that
       changed our culinary consciousness /|cJoyce Goldstein ; 
       with Dore Brown. 
264  1 Berkeley :|bUniversity of California Press,|c[2013] 
264  4 |c©2013 
300    1 online resource (x, 348 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  California studies in food and culture ;|v44 
504    Includes bibliographical references and index. 
505 0  Thirty Years of Food Revolution: A Historical Overview -- 
       One Revolution, Two Ways: Northern versus Southern 
       California -- Defying Kitchen Convention: Self-Taught 
       Chefs and Iconoclasts -- Women Chefs and Innovation: The 
       New Collaborative Kitchen -- New Flavors: Upscale Ethnic, 
       Eclectic, and Fusion Food -- New Menus: The Daily Menu and
       the Story behind the Food -- Restaurants Reimagined: 
       Transformations in the Kitchen and Dining Room -- A New 
       World of Fresh Produce: Reviving the Farm-to-Table 
       Connection -- Custom Foods: Chefs Partner with Purveyors 
       and Artisans -- Merging the Worlds of Wine and Food: 
       Common Cause -- Afterword: The Continuing Evolution of 
       California Cuisine. 
520    "In this authoritative and immensely readable insider's 
       account, celebrated cookbook author and former chef Joyce 
       Goldstein traces the development of California cuisine 
       from its early years in the 1970s to the present, when 
       farm-to-table, foraging, and fusion cuisine are part of 
       the national vocabulary. Goldstein's interviews with 
       almost two hundred chefs, purveyors, artisans, winemakers,
       and food writers bring to life an era when cooking was 
       grounded in passion, bold innovation, and a dedication to 
       "flavor first." The author shows how the counterculture 
       movement in the West gave rise to a restaurant culture 
       that was defined by open kitchens, women in leadership 
       positions, and the presence of a surprising number of 
       chefs and artisanal food producers who lacked formal 
       training. California cuisine challenged the conventional 
       kitchen hierarchy and dominance of French technique in 
       fine dining, she explains, leading to a more egalitarian 
       restaurant culture and informal food scene. In weaving the
       author's view of California food culture with profiles of 
       those who played a part in its development-from Alice 
       Waters to Bill Niman to Wolfgang Puck-Inside the 
       California Food Revolution demonstrates that, in addition 
       to access to fresh produce, the region also shared a 
       distinctly Western culture of openness, creativity, and 
       collaboration. Wonderfully detailed and engagingly written,
       this book elucidates as never before how the inspirations 
       that emerged in California went on to transform the eating
       experience throughout the U.S. and the world"--|cProvided 
       by publisher. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Cooking, American|xCalifornia style|0https://id.loc.gov/
       authorities/subjects/sh85031774|xHistory.|0https://
       id.loc.gov/authorities/subjects/sh99005024 
650  0 Restaurants|0https://id.loc.gov/authorities/subjects/
       sh85113249|zCalifornia|0https://id.loc.gov/authorities/
       names/n79041717-781|xHistory.|0https://id.loc.gov/
       authorities/subjects/sh99005024 
650  7 Cooking, American|xCalifornia style.|2fast|0https://
       id.worldcat.org/fast/1753225 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Restaurants.|2fast|0https://id.worldcat.org/fast/1095907 
651  7 California.|2fast|0https://id.worldcat.org/fast/1204928 
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
700 1  Brown, Dore,|d1956-|0https://id.loc.gov/authorities/names/
       n2013030073|eauthor. 
776 08 |iPrint version:|aGoldstein, Joyce Esersky.|tInside the 
       California food revolution.|dBerkeley : University of 
       California Press, [2013]|z9780520268197|w(DLC)  2013014798
       |w(OCoLC)838792263 
830  0 California studies in food and culture ;|0https://
       id.loc.gov/authorities/names/n00006023|v44. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=604141|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160607|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID