Skip to content

Inside the California Food Revolution: Thirty Years That Changed Our Culinary
Stock Photo: Cover May Be Different

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Volume 44 Hardcover - 2013

by Joyce Goldstein; Contribution by Dore Brown


From the publisher

In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein's views on California food culture with profiles of those who played a part in its development--from Alice Waters to Bill Niman to Wolfgang Puck--Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

From the rear cover

"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

Details

  • Title Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Volume 44
  • Author Joyce Goldstein; Contribution by Dore Brown
  • Binding Hardcover
  • Edition First Edition
  • Pages 360
  • Volumes 1
  • Language ENG
  • Publisher University of California Press, Berkeley, CA
  • Date 2013-09-06
  • Features Bibliography, Dust Cover, Index, Table of Contents
  • ISBN 9780520268197 / 0520268199
  • Weight 1.5 lbs (0.68 kg)
  • Dimensions 9.2 x 6.27 x 1.31 in (23.37 x 15.93 x 3.33 cm)
  • Themes
    • Cultural Region: Western U.S.
    • Cultural Region: West Coast
    • Geographic Orientation: California
  • Library of Congress subjects COOKING / History, COOKING / Regional & Ethnic / General
  • Library of Congress Catalog Number 2013014798
  • Dewey Decimal Code 641.597

Media reviews

Citations

  • Choice, 03/01/2014, Page 0
  • Kirkus Reviews, 09/01/2013, Page 0
  • Library Journal, 08/01/2013, Page 113

About the author

Joyce Goldstein was chef and owner of the groundbreaking restaurant Square One in San Francisco. She received the James Beard Award for Best Chef in California and the Lifetime Achievement Award from Women Chefs and Restaurateurs. She is the author of twenty-six cookbooks, and her writing appears in the San Francisco Chronicle, Sommelier Journal, Fine Cooking, and many other publications. Dore Brown is Principal Editor at University of California Press.
Back to Top

More Copies for Sale

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

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

by Joyce Goldstein

  • Used
  • very good
  • Hardcover
Condition
Used - Very Good
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Seattle, Washington, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£5.28
FREE shipping to USA

Show Details

Description:
University of California Press, 2013. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Item Price
£5.28
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness

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

by Joyce Goldstein

  • Used
  • good
  • Hardcover
Condition
Used - Good
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Seattle, Washington, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£5.28
FREE shipping to USA

Show Details

Description:
University of California Press, 2013. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Item Price
£5.28
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness

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

by Joyce Goldstein

  • Used
  • good
  • Hardcover
Condition
Used - Good
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
2
Seller
Seattle, Washington, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£5.28
FREE shipping to USA

Show Details

Description:
University of California Press, 2013. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
Item Price
£5.28
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness

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

by Joyce Goldstein

  • Used
  • Hardcover
Condition
Like New
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Seattle, Washington, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£5.28
FREE shipping to USA

Show Details

Description:
University of California Press, 2013. Hardcover. Like New. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Item Price
£5.28
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness

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

by Joyce Goldstein

  • Used
  • very good
  • Hardcover
Condition
Used - Very Good
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Seattle, Washington, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£5.28
FREE shipping to USA

Show Details

Description:
University of California Press, 2013. Hardcover. Very Good. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Item Price
£5.28
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Stock Photo: Cover May Be Different

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

by Goldstein, Joyce

  • Used
Condition
Used - Good
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Reno, Nevada, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
£5.91
FREE shipping to USA

Show Details

Description:
University of California Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Item Price
£5.91
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Stock Photo: Cover May Be Different

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

by Goldstein, Joyce

  • Used
Condition
Used - Good
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Mishawaka, Indiana, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
£5.91
FREE shipping to USA

Show Details

Description:
University of California Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Item Price
£5.91
FREE shipping to USA
Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Stock Photo: Cover May Be Different

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

by Goldstein, Joyce

  • Used
Condition
Used - Very Good
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
2
Seller
Mishawaka, Indiana, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
£6.06
FREE shipping to USA

Show Details

Description:
University of California Press. Used - Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Item Price
£6.06
FREE shipping to USA
Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness...
Stock Photo: Cover May Be Different

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Volume 44) (California Studies in Food and Culture)

by Goldstein, Joyce; Brown, Dore [Contributor]

  • Used
  • Hardcover
Condition
Used: Good
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
HOUSTON, Texas, United States
Seller rating:
This seller has earned a 4 of 5 Stars rating from Biblio customers.
Item Price
£6.86
FREE shipping to USA

Show Details

Description:
University of California Press, 2013-09-06. Hardcover. Used: Good.
Item Price
£6.86
FREE shipping to USA
Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness...
Stock Photo: Cover May Be Different

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Volume 44) (California Studies in Food and Culture)

by Goldstein, Joyce

  • Used
  • Hardcover
Condition
Used
Binding
Hardcover
ISBN 13
9780520268197
ISBN 10
0520268199
Quantity Available
1
Seller
Eureka, California, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
£12.04
£4.02 shipping to USA

Show Details

Description:
University of California Press, 2013. Hardcover. A good copy in a good dust jacket. In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving… Read More
Item Price
£12.04
£4.02 shipping to USA