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Making Slow Food Fast in California Cuisine

BuchGebunden
225 Seiten
Englisch
Springererschienen am10.03.20171st ed. 2017
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.mehr
Verfügbare Formate
BuchGebunden
EUR96,29
BuchKartoniert, Paperback
EUR96,29
E-BookPDF1 - PDF WatermarkE-Book
EUR96,29

Produkt

KlappentextThis 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.
Details
ISBN/GTIN978-3-319-52856-4
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2017
Erscheinungsdatum10.03.2017
Auflage1st ed. 2017
Seiten225 Seiten
SpracheEnglisch
Gewicht454 g
IllustrationenXVI, 225 p.
Artikel-Nr.41972418

Inhalt/Kritik

Inhaltsverzeichnis
Chapter 1: Introduction: A Context for California Cuisine.- Chapter 2: The Early California Larder and The Gold Rush Food Revolution.- Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness.- Chapter 4: Ingredients for the First California Cuisine.- Chapter 5: The Early Wine Industry; Establishing California Vintibusiness.- Chapter 6: Agribusiness Reigns in California.- Chapter 7: Laying the Foundation for California´s Industrial Food Model.- Chapter 8: Redesigning the Quest for Good Food in the Early Twentieth-Century.- Chapter 9: California Fast Food Cuisine.- Chapter 10: California Wine Rises to Stardom.- Chapter 11: Beginnings of A California Counter-Cuisine.- Chapter 12: Everyday Cooks Challenge Fast Industrial Foodways.- Chapter 13: Slow Food Pioneers Rebuild a California Cuisine.- Chapter 14: Bay Area Struggles To Defeat Fast Food.- Chapter 15: Epilogue: Shifting the Paradigm: Short Steps Towards Sustainability.mehr

Schlagworte

Autor

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.
Weitere Artikel von
Geraci, Victor W.