Making Slow Food Fast in California Cuisine

"Harmoniously brings together in a single narrative many critical topics and perspectives-the precocious and enduring development of agribusiness and corporate food industry in California, the influence of the different waves of global immigrants on California landscape, farming, foodways, and taste, and the emergence of a countercultural, and then culturally hegemonic discourse on food sustainability and food justice, electing California as its world capital. This is a more difficult task that it might seem at first sight, and the author needs to be praised for it." (Simone Cinotto, author of "The Italian American Table: Food Family, and Community in New York City" and "Soft Soil, Black Grapes: The Birth of Italian Winemaking in California")

This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. 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.

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.