Table of Contents: “…Preface: A Personal Discovery of Food, Wine, and Sense of Terroir; Notes; Acknowledgments; Contents; Chapter 1: Introduction: A Context for California Cuisine; Notes; Chapter 2: The Early Californian Larder and the Gold Rush Food Revolution; First Nation Foodways; Developing American Food Traditions; Early Spanish Alta California Prepares the Way for California Agribusiness; Gold Rush and Statehood; Notes; Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness; California Geography; Climate; California Agriculture…”
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Table of Contents: “…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.…”
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