Jump to navigation Jump to search This article is about the style of cuisine identified with some famous Californian chefs. California cuisine is a food movement that originated in California. The nigerian food los angeles focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
The term “California cuisine” arose as a result of culinary movements in the last decades of the 20th century and should not be confused with the traditional foods of California. One of the first proponents of using fresh, locally available foods was Helen Evans Brown, who became friends with James Beard after publishing Helen Brown’s West Coast Cookbook in 1952. She advocated using fruits and spices available in one’s own neighborhood, forgoing poor grocery store substitutes, as well as fresh seafood, caught locally. The book received wide acclaim and became the “template” for what is now thought of as California cuisine.
About the same time, in Yountville in the Napa Valley, Sally Schmitt began serving single-menu monthly dinners that emphasized local ingredients, continuing the concept when she and her husband Don opened The French Laundry in 1978. Mark Peel, who worked for both Waters and Puck, went on to co-found La Brea Bakery and Campanile Restaurant with his then-wife Nancy Silverton. Daniel Patterson, a more modern proponent of the style, emphasizes vegetables and foraged foods while maintaining the traditional emphasis on local foods and presentation. 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.
Inside the California Food Revolution: Thirty Years that Changed Our culinary Consciousness. Berkeley, Los Angeles, London: University of California Press. Books That Changed the Way We Cook”. Alice Waters: Earth Mother of California Cuisine”.