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Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness

Joyce Goldstein, with a contribution by Dore Brown

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  • Danny MeyerPublisher endorsement and recommendation
    University of California Press reproduces Meyer’s endorsement, calling the book a must-read for cooks, restaurateurs, journalists and restaurant readers interested in the California food movement. The exact statement supports a recommendation label; completed reading is not separately established.
    Source

Summary

Joyce Goldstein traces changes in California cooking from the 1970s to 2000. Drawing on interviews with chefs, suppliers, food producers and writers, she describes a restaurant culture shaped by local ingredients, less formal dining and new approaches to kitchen work.

The account links changes on the plate to relationships behind it: chefs and growers, producers and menus, regional traditions and new combinations of flavor. It follows both the people who challenged established kitchen conventions and the wider influence of their work.

  • SourceInside the California Food Revolution — original publisher page · About the Book and Contents: 1970s–2000 California restaurant changes, kitchen conventions, menus, growers and suppliers; credits Joyce Goldstein/Dore Brown, hardcover ISBN 9780520268197, September 2013.

Why read it Our view

For founders developing a restaurant or food offer, examine how changing supplier relationships, menus and kitchen culture helped a new style of cooking take shape. Use the history to ask which working relationships sustain a distinct food offer.