Authors:
- Brings together literature from historians, linguists, sociologists, anthropologists, geographers, political scientists, journalists, oral historians, cookbook authors, and enthusiasts
- Illustrates how national beliefs rooted in American exceptionalism developed a middle-ground between agribusiness, small growers, and the cultural division between processed and slow food
- Draws connections between historical perspectives of agriculture and common foodways
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Table of contents (15 chapters)
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Front Matter
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Back Matter
About this book
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.
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Authors and Affiliations
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Independent Scholar, Murrieta, USA
Victor W. Geraci
About the author
Victor W. Geraci held positions as Associate Professor of History at Central Connecticut State University, USA and Associate Director of the University of California, Berkeley, USA’s Oral History Center. Geraci’s book publications include Salud!: The Story of the Santa Barbara Wine Industry, Icons of American Cooking, The Lure of the Forest: Oral Histories from the National Forests in California, and The Unmarked Trail: Managing National Forests in a Turbulent Era.
Bibliographic Information
Book Title: Making Slow Food Fast in California Cuisine
Authors: Victor W. Geraci
DOI: https://doi.org/10.1007/978-3-319-52857-1
Publisher: Palgrave Macmillan Cham
eBook Packages: Literature, Cultural and Media Studies, Literature, Cultural and Media Studies (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s) 2017
Hardcover ISBN: 978-3-319-52856-4Published: 10 March 2017
Softcover ISBN: 978-3-319-85002-3Published: 19 July 2018
eBook ISBN: 978-3-319-52857-1Published: 02 March 2017
Edition Number: 1
Number of Pages: XVI, 225
Topics: American Culture, Cultural History, Agricultural Ethics, Agricultural Economics, Oral History