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. 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.
Alice Waters, who opened Chez Panisse restaurant in 1971 in Berkeley, California, has contributed significantly to the concept of California Cuisine. Wolfgang Puck was also an early pioneer of California cuisine; starting with his work at Patrick Terrail’s Ma Maison, and further work with California-style pizza at Spago snd Asian fusion at Chinois on Main. Daniel Patterson, a more modern proponent of the style, emphasizes vegetables and foraged foods while maintaining the traditional emphasis on local foods and presentation.
- California Fusion wikibook
- Timeline: The Introduction of Asian foods to California at FoodTimeline.org
- "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
- Straus, Karen Cope (1997-06). "Alice Waters: Earth Mother of California Cuisine". Vegetarian Times. Retrieved 2013-11-16. "Because of Waters, we now have lighter, fresher California cuisine based on locally-grown, seasonal food"
- "Food Fight, Revolution Never Tasted So Good!" A Documentary by Chris Taylor, 2008.
- "Daniel Patterson and Gabrielle Hamilton: On Food and Writing". Time Out New York. Time Out. Retrieved 16 November 2013.
- Schwartz, Charlie. "6 Lessons From The Pioneer Of Modern California Cuisine". Huffington Post. Huffington Post. Retrieved 16 November 2013.