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E-RESOURCE
Author Geraci, Victor W. (Victor William), 1948- author.

Title Making slow food fast in California cuisine / Victor W. Geraci.

Published Cham, Switzerland : Palgrave Macmillan, [2017]

Copies

Location Call No. Status
 UniM INTERNET resource    AVAILABLE
Physical description 1 online resource
Series Springer Literature, Cultural and Media Studies eBooks 2017 English+International
Contents Chapter 1: Introduction: A Context for California CuisineChapter 2: The Early California Larder and The Gold Rush Food RevolutionChapter 3: Climate, Land, Water, and Government Policies Establish California AgribusinessChapter 4: Ingredients for the First California CuisineChapter 5: The Early Wine Industry; Establishing California VintibusinessChapter 6: Agribusiness Reigns in CaliforniaChapter 7: Laying the Foundation for California's Industrial Food ModelChapter 8: Redesigning the Quest for Good Food in the Early Twentieth-CenturyChapter 9: California Fast Food CuisineChapter 10: California Wine Rises to StardomChapter 11: Beginnings of A California Counter-CuisineChapter 12: Everyday Cooks Challenge Fast Industrial FoodwaysChapter 13: Slow Food Pioneers Rebuild a California CuisineChapter 14: Bay Area Struggles To Defeat Fast FoodChapter 15: Epilogue: Shifting the Paradigm: Short Steps Towards Sustainability.
Summary 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.
Other author SpringerLink issuing body.
Subject Cooking -- California -- History.
Agricultural industries -- California -- History.
Slow food movement -- California.
Electronic books.
Electronic books.
History.
ISBN 9783319528571 (electronic bk.)
3319528572 (electronic bk.)
9783319528564
3319528564
Standard Number 10.1007/978-3-319-52857-1