California Cuisine and Just Food
- ISBN-10
- 026201811X
- ISBN-13
- 9780262018111
- Category
- Political Science
- Pages
- 354
- Language
- English
- Published
- 2012
- Publisher
- MIT Press
- Authors
- Sally K. Fairfax, Greig Tor Guthey, Louise Nelson Dyble
Description
An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant: innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But, they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.
Get the book
Other editions
Similar books
-
Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
By James E. McWilliamsAnd farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, Just Food tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
-
Bar Tartine: Techniques & Recipes
By Nicolaus Balla, Cortney BurnsBar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs.
-
Cuisine and Empire: Cooking in World History
By Rachel LaudanPetersen and Jenkins, Bread and the British Economy, 4. 27. Atkins et al., Food and the City in Europe since 1800, pt. B. 28. C. Davidson, Woman's Work Is Never Done, chap. 9; R.S. Cowan, More Work for Mother, chaps. 3 and 4. 29.
-
The Cuisine of California
By Diane Rossen WorthingtonLong considered the bible of California cuisine, Diane Rossen Worthington's classic cookbook is now reissued with an eye-catching new cover.
-
Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness
By Joyce GoldsteinEngagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
-
French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way [A Cookbook]
By Jean-Pierre Moullé, Denise Lurton MoulléFrench Roots is the story of their lives told through the food they cook, beginning with the dishes of old-world France--the couple’s birthplace--and focusing on the simple, pared-down preparations of French food common in the postwar ...
-
Everything I Want to Eat: Sqirl and the New California Cooking
By Jessica KoslowIn Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious, delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that are also suitable for vegetarians, vegans, or ...
-
Gjelina: Cooking from Venice, California
By Travis LettThe tactile and artisanal packaging of this recipe book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking.
-
Southern California Cooking from the Cottage: Casual Cuisine from Old La Jolla's Favorite Beachside Bungalow
By Jane Stern, Michael SternThe book includes an eight-page color insert. The Cottage is the ninth restaurant to be chosen by Jane and Michael Stern for their Roadfood cookbook series, which celebrates the finest regional restaurants in the United States.
-
California Dish: What I Saw (and Cooked) at the American Culinary Revolution
By Jeremiah TowerNo other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.