California Cuisine and Just Food

California Cuisine and Just Food

by Sally K. Fairfax, Louise Nelson Dyble, Greig Tor Guthey, Lauren Gwin
     
 

Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food

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Overview

Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving America's food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health. This book maps that evolution in northern California. The authors show that progress toward food democracy in the Bay area has been significant:
innovators have built on familiar yet quite radical understandings of regional cuisine to generate new, broadly shared expectations about food quality, and activists have targeted the problems that the conventional food system creates. But,
they caution despite the Bay Area's favorable climate, progressive politics, and food culture many challenges remain.

The MIT Press

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Product Details

ISBN-13:
9780262517867
Publisher:
MIT Press
Publication date:
10/31/2012
Series:
Food, Health, and the Environment
Pages:
376
Product dimensions:
5.90(w) x 8.90(h) x 2.80(d)
Age Range:
18 Years

Table of Contents

Series Foreword ix

Foreword xi

Acknowledgments xv

1 Celebrating a Community? 1

I Making a Place for Just Food 11

2 Framing Alternative Food 13

3 California Agriculture and Conventional Food 35

4 The Discontents 69

II Waves of Innovation in the Bay Area Alternative Food Community 89

5 A Civic Culture of Parks, Planning, and Land Protection 91

6 Radical Regional Cuisine 107

7 Maturing the District 135

8 Food Democracy and Innovation 175

9 Conclusion: The District and the Future of Alternative Food 223

Notes 235

Bibliography 281

Index 339

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