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Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (California Studies in Food and Culture) Hardcover – September 6, 2013

4.7 out of 5 stars 12 customer reviews

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Editorial Reviews

Review

"A book for anyone who loves to eat and who wants to understand why eating has gotten so delicious."--Miriam Morgan"San Francisco Chronicle" (09/13/2013)

."..This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating."--DM Gilbert"CHOICE Magazine" (03/01/2014)

..".This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating."--DM Gilbert"CHOICE Magazine" (03/01/2014)

From the Inside Flap

"Joyce Goldstein is the foremost expert on the watershed moment in American cooking when little-known ingredients began to shine and chefs came out of the kitchen. The California revolution created the foundation for the food personalities and flavors that we see globally today. This book tells the story better than any other." –Mario Batali, chef and author of Molto Italiano

“Bravo! Joyce Goldstein’s authoritative and eminently entertaining work retires the field on all books attempting to define the California food movement that forever changed the course of how we eat in America. It’s a must-read for any cook, restaurateur, journalist, and restaurant-lover who is genuinely curious about how and where it all started.” –Danny Meyer, chef and author of Setting the Table: The Transforming Power of Hospitality in Business

"Who is better suited than Joyce Goldstein to curate and catalogue the influence that California has had on how we eat and dine today? This engrossing book is a satisfying and engaging read." –David Kinch, chef and author of Manresa: An Edible Reflection

“A smart and succinct summary of those key decades in California that changed the way many Americans eat and view food. I'm so glad that Joyce Goldstein has put this special history together; she's the one to have done it.” –Deborah Madison, founding chef at Greens restaurant and author of Vegetarian Cooking for Everyone

“Joyce Goldstein shows, in compelling, illuminating detail, that what we call California cuisine is simply California itself revealed: the land, the climate, a way of thinking and a way of living made manifest on a plate. Her research is thorough, her ear impeccable, and her storytelling enthralling. This is a glorious and – dare one say it – delicious book.” –Gerald Asher, former wine editor of Gourmet, and author of A Vineyard in my Glass and A Carafe of Red

“This book is a must read for anyone who cares about food and its ability to influence and inspire community building and change. A new generation now has a deeper understanding of how to take the movement even further, to push the limits of flavor, seasonality, locality, authenticity and freshness. Simply Delicious!” –Sam Mogannam, coauthor of Bi-Rite Market's Eat Good Food

"This is an impeccably detailed account of one of our country's most influential and enduring culinary developments. It provides insights into the California food movement that are enlightening even to some of us who lived and ate through it. One may disagree with some of the assessments, but this book is a valuable read toward understanding what went on and why, and how we continue to benefit from it." –Mimi Sheraton, author of The German Cookbook and Eating My Words: An Appetite for Life
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Product Details

  • Series: California Studies in Food and Culture (Book 44)
  • Hardcover: 360 pages
  • Publisher: University of California Press; F First Edition edition (September 6, 2013)
  • Language: English
  • ISBN-10: 0520268199
  • ISBN-13: 978-0520268197
  • Product Dimensions: 6 x 1.2 x 9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #564,717 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Nor Cal Steve VINE VOICE on August 22, 2013
Format: Hardcover Verified Purchase
This is a great account of the revolution that happened in California. If you were around and not in the food business, you knew a lot of this was going on but not always the specifics and certainly it was hard to put into context. The stories of these people are too interesting to have to exaggerate and Joyce Goldstein, who was in the vortex of things with her Square One, provides a bird's eye view.
I especially love that there is plenty on Chez Pannisse and credit is given for the amazing role they played but they are one aspect of a much more complex story. Square One, Zuni and maybe most especially, Stars, also defined California Cuisine and their stories are along with the food purveyors and farmers. Most of the players are still on the scene today and the book for me helped fill in a lot of gaps.
It's a fun story and it made me proud of California!
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Format: Hardcover Verified Purchase
There's not a chef or serious food lover than shouldn't have this book next to their reading lamp. I've been dazzled by Joyce Goldstein's gathering of the extraordinary, vibrant story of how the great food we enjoy has unfolded and become part of our lives. I lived through and was a part of this whole food era and yet was ignorant of so many of these rich personal stories and the over arching trajectory of this amazing evolution.
It's a great read and leaves you filled with gratitude at the dedication of all parties. I'm immensely grateful for the huge effort that Ms. Goldstein has given us. It's a delicious book and has actually made me appreciate more every meal I've had since reading it.
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Format: Kindle Edition Verified Purchase
Goldstein is the grande dame of California food. She knows everyone who made it happen personally and their respect and affection for her provide for wonderful insights into how the events and accidents of the seventies caused a spread of beliefs and practices which changed the food of the Nation. She is a clear, accomplished writer who makes food history fascinating. Goldstein's depth of inside perspective provides a refreshing and reliable alternative to the standard Alice Did It simplification of a complicated and fascinating series of events that changed the way we all shop and eat.
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This wonderfully researched book by Joyce Goldstein delves into how the California cuisine movement got started,who was behind it and,more to the point,why it was so. Beneficial to all, this book details its history from the beginning up through the 1990's. I particularly loved its relevance toward the movements beginning California cuisines' restaurants, Square One included. A terrific read.
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No one but Joyce Goldstein could have taken on the daunting task of real life interviews with the cooks, chefs, farmers, fishermen, ranchers or artisan food producers who are now at the core of what is referred to as "California Cuisine". Reading the history of both renowned and less well known people connected to farming, markets, travel, deep connections to ingredient driven cooking was so much fun and informative. Realizing that a rich passion for old world values of cooking for others led people from diverse backgrounds to end up in a similar place makes this book a fascinating read.
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This book is essential reading for chefs and serious foodies! The author has captured this history of California cuisine from it's inception to it's mainstream acceptance as our way of eating today. The book is full of interesting stories behind the chefs and food producers whose passion for "flavor first" caused a true food revolution. It's a fun and informative read ... one that I was completely absorbed in from the Preface to the Afterword.
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