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ISBN
| 9783319528564 | |
DDC
| 338.109794 | |
Tác giả CN
| Geraci, Victor W | |
Nhan đề
| Making slow food fast in California cuisine / Victor W Geraci | |
Thông tin xuất bản
| Cham, Switzerland : Palgrave Macmillan, 2017 | |
Mô tả vật lý
| 230 p. ; cm. | |
Tóm tắt
| 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. | |
Thuật ngữ chủ đề
| Agricultural industries-California-History | |
Thuật ngữ chủ đề
| Cooking -California -History | |
Thuật ngữ chủ đề
| Slow food movement-California | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 100 | |aGeraci, Victor W |
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| 245 | |aMaking slow food fast in California cuisine / |cVictor W Geraci |
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| 260 | |aCham, Switzerland : |bPalgrave Macmillan, |c2017 |
|---|
| 300 | |a230 p. ; |ccm. |
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| 520 | |aThis 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. |
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| 541 | |aMua |
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| 650 | |aAgricultural industries|vCalifornia|xHistory |
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| 650 | |aCooking |vCalifornia |xHistory |
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| 650 | |aSlow food movement|vCalifornia |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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