Talk:Cuisine of California

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Supplimentation of food

I was wondering if this would be an apporpiate article in which to concentrate study of Californian supplement use in health shakes, smoothies and the like --Rakista 19:32, 26 September 2005 (UTC)[reply]

this article should properly ber split into two. California Cuisine is a type of cuisine, I think, that should be distinguished from "cuisine of california," in other words food eaten in california. It's senseless to describe hamburgers, mexican and chinese food in a discussion of California Cuisine.—The preceding unsigned comment was added by 68.252.185.138 (talk • contribs) .

Agreed. And the bit about White Castle's "slyders" is absolutely pointless, not to mention unsourced and possibly POV. White Castle was the first fast food restaurant, and is not-- and has never been-- based in California. Wendy's is also not a California-based company; it's this outlet, and not McDonald's, which is credited with the drive-thru window. (Coincidentally, Wendy's began just a few miles from where White Castle is now based, in the Columbus, Ohio area.) -- SwissCelt 04:43, 23 March 2006 (UTC)[reply]

I second doing the split as above. There's enough to make an article on California Cuisine, and the beginnings of one on cuisine of California. I think there's enough support for this, so I'll do that now. --Chan-Ho (Talk) 05:10, 12 June 2006 (UTC)[reply]

What about the fact that many of the ingredients used in burgers, Chinese, and Mexican food are grown locally (in the state)? :-) Seriously, though, these foods exist in California because Mexico's right next door, Chinese came during the gold rush, and because the "California Burger" requires lettuce and tomato, which are plentiful in California. California agriculture is heavily influenced by the influx of immigrants and people from other states. These people helped introduce new or "exotic" foods to the larger culture. It happened with Mexican food, Salvadorean, Oaxacan, Yucatecan, Baja, Michoacan, Japanese, Chinese (all types, particularly Hong Kong style), Korean, Vietnamese (along with Texas), Thai, Iranian, and Filipino food. (Arguably, the Hawaiian fast food craze has roots in California too.) 66.245.193.86 09:20, 17 March 2007 (UTC)[reply]

Re-Merge of California Cuisine proposed

I realize that the two articles were split in the last year, but the California Cuisine article is still no more than a stub. Also, "California cuisine" is most certainly a cuisine of California, even if it is also a cuisine popular outside of the state. I've proposed merging the two unique paragraphs of the other article back into this article as a section. --Orayzio 15:53, 18 September 2006 (UTC)[reply]

Merge of the articles

The two articles that is mentioned is virtually the same. They should be merged because together they make a strong article but separate they do not work.

Mexican Food

In So Cal, there's been a long, long history of Mexican food. It has changed over time, too, due to different waves of immigration from different regions of Mexico. Additionally, some Mexican foods common in the US, like burritos, are not well known, or known at all, in Mexico.

An old Mexican restaurant from the mid 20th century, like El Torito, El Tepeyac, El Cholo, or the Mexicali Rose, serves food in a northern Mexico style, and Americanized. Fast food joints from the 60s, like Taco Bell, were often operated by Anglos, and serve(d) a hybridized style, and often sold hamburgers as well. New waves of migrant workers and immigrants in the 60s and 70s from different regions brought different styles, so today, Baja, Michoacan, Oaxacan, and Yucatecan styles are available, if not widespread. Newer restaurants established in the 1980s, like King Taco, and the thousands of taco stands and trucks, sell a taco unlike the Taco Bell taco (the hamburger meat taco). The new emergent trend is for people from Southern Mexico and Central America to introduce more tropical / equatorial styles of food. The Central Valley, NorCal, and SoCal have evolved their own versions of the burrito, which isn't really Mexican food. Today, with the large number of immigrant working class Latin Americans, street vendors have become common, selling things like fruit, tacos, paletas, corn on the cob, and juice. Tamales are widespread in America, and their day-to-day consumption here has caused immigrants to eat it as a normal meal, not just during Christmas. New foods, like nachos and jalapeno poppers have been devised.

Also, in the past 20 years, kitchens in California have been staffed by a growing number of Mexican immigrants. They are preparing different styles of food, mostly not "Mexican". Their significance is that they will influence not only Californian food, but food in Mexico as well.

While many types of Mexican food are represented in California, what's most interesting is how people of Mexican descent (and non-Mexicans) have invented new foods, new habits, and new traditions in California, based on Mexican cuisine. 66.245.193.86 09:42, 17 March 2007 (UTC)[reply]