California cuisine
From Wikipedia, the free encyclopedia
This article is about the style of cuisine identified with some famous Californian chefs. For the local cuisine of California, see Cuisine of California.
California cuisine is a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.[1] The food is typically prepared with strong attention to presentation. The term California cuisine arose as a result of culinary movements in the last decades and should not be confused with the traditional foods of California.
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Background [edit]
Alice Waters, the proprietor of Chez Panisse restaurant in Berkeley, California, has contributed significantly to the concept of California Cuisine. [2]
See also [edit]
- New American cuisine, which derives from California cuisine
- The French Laundry
- Gourmet
External links [edit]
- California Fusion wikibook
- Timeline: The Introduction of Asian foods to California at FoodTimeline.org
References [edit]
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- ^ "The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States Greenwood Publishing Group, 2007 ISBN 0-313-33877-9, 440, page 212
- ^ "Food Fight, Revolution Never Tasted So Good!" A Documentary by Chris Taylor, 2008.
