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Author: Victor W. Geraci
Publisher: Springer
ISBN: 3319528572
Category : Social Science
Languages : en
Pages : 225
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Book Description
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.
Author: Victor W. Geraci
Publisher: Springer
ISBN: 3319528572
Category : Social Science
Languages : en
Pages : 225
Get Book
Book Description
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.
Author: Alice Waters
Publisher: Penguin
ISBN: 0525561552
Category : Social Science
Languages : en
Pages : 209
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Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
Author: Carlo Petrini
Publisher: Columbia University Press
ISBN: 0231128452
Category : Cooking
Languages : en
Pages : 185
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Book Description
Discusses the history and spread of the International Slow Food Movement which was sparked in 1986 when Carlo Petrini organized a protest against plans to build a McDonald's fast food restaurant near the Spanish Steps in Rome, and discusses the movement's goals of preserving indigenous foods and eating traditions, and returning to dining as a social event.
Author: Victor W. Geraci
Publisher: University of Nevada Press
ISBN: 1948908433
Category : Business & Economics
Languages : en
Pages : 245
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Book Description
From its eighteenth-century beginnings, the Santa Barbara wine industry achieved success by embracing a “wine by design” model. In this process farmers, winemakers, and entrepreneurs overcome roadblocks like diseases, government policies and regulations, and environmental concerns by utilizing the latest technological advances coupled with agribusiness capitalism. As the American demand for premium wine grapes intensified in the late twentieth century, the Northern California wine industry rapidly grew its boutique and innovative local designer winemaking to increase profit to meet demand and compete on a global scale. Set in the context of the regional, national, and global wine community, this story illuminates a regional story of how the Santa Barbara wine industry found solutions to current market conditions while utilizing local traditions to develop a new version of local wine terroir. An accomplishment that allowed them to compete in the global marketplace yet develop highly specialized wine that is unique to the region. By employing leading-edge technology and entrepreneurship, the California Central Coast region of Santa Barbara became a model for the American vision of agricultural innovation and an integral part of the international wine trade, developing a personalized version of local wine terroir.
Author: Victor W. Geraci
Publisher: University of Nevada Press
ISBN: 1647791154
Category : Cooking
Languages : en
Pages : 188
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Book Description
The development of an American wine ethos. The history of wine is a tale of capitalist production and consumer experience, and early Americans embraced the idea of having their own wine culture. But many began to believe that excessive alcohol consumption had become a moral, ethical, economic, political, social, and health conundrum. The result was a national on-again, off-again relationship with the concept of an American wine culture. Citizens struggled to build a wine culture patterned after their diasporic European custom of wine as a moderating beverage that was part of a healthy diet. Yet, as America grew, untold attempts to create a wine culture failed due to climate, pests, diseases, wars, and depressions, resulting in some people considering the nation an alcoholic republic. Thus began an anti-alcohol culture war aimed at restricting or prohibiting alcoholic beverages. With the passage of the Eighteenth Amendment (Prohibition), a culture war started between wet and dry proponents. After the repeal of Prohibition, the decimated wine industry responded by forming the Wine Institute to rebrand wine’s role in American society, after which neoprohibitionists attempted to restrict alcohol availability and consumption. To confront these aggressive actions, the Wine Institute hired politically trained John A. De Luca to navigate the new attacks and pushed for rebranding wine as a cultural spirit with health benefits.
Author: Corby Kummer
Publisher: Chronicle Books
ISBN: 1452133808
Category : Cooking
Languages : en
Pages : 178
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Book Description
In a world increasingly dominated by fast food, The Pleasures of Slow Food celebrates heritage recipes, artisan traditions, and the rapid evolution of a movement to make good food a part of everyday life. Slow Food is defined by how its made: if it's allowed to ripen before it's harvested, prepared by hand and enjoyed among friends, it's Slow Food. It's a philosophy, a way to farm, a way to cook...a way to live. It's also the name of an international movement, numbering among its members some of the most distinguished names in the food world. The Pleasures of Slow Food showcases over 60 recipes from the worlds most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods. Premier food writer Corby Kummer also profiles Slow Foods luminaries, such as Italian cheese maker Roberto Rubino and Canadian Karl Kaiser, who makes sweet ice-wine. Pairing fantastic recipes with engaging stories, The Pleasures of Slow Food brings the best of the food world to the kitchen table.
Author: Carlo Petrini
Publisher: Rizzoli International Publications
ISBN:
Category : Business & Economics
Languages : en
Pages : 328
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Book Description
Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives - such as Alice Waters of Chez Panisse - illustrating exactly what they are doing and what still needs to be done to preserve them.
Author: Alice Waters
Publisher: Penguin
ISBN: 0525561552
Category : Social Science
Languages : en
Pages : 209
Get Book
Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 1101906650
Category : Biography & Autobiography
Languages : en
Pages : 320
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Book Description
The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.
Author: Richard R. Wilk
Publisher: Rowman Altamira
ISBN: 9780759109155
Category : Business & Economics
Languages : en
Pages : 286
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Book Description
Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is missing in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.
