Making Slow Food Fast in California Cuisine

Chapter 1: Introduction: A Context for California CuisineChapter 2: The Early California Larder and The Gold Rush Food RevolutionChapter 3: Climate, Land, Water, and Government Policies Establish California AgribusinessChapter 4: Ingredients for the First California CuisineChapter 5: The Early Wine Industry; Establishing California VintibusinessChapter 6: Agribusiness Reigns in CaliforniaChapter 7: Laying the Foundation for California's Industrial Food ModelChapter 8: Redesigning the Quest for Good Food in the Early Twentieth-CenturyChapter 9: California Fast Food CuisineChapter 10: California Wine Rises to StardomChapter 11: Beginnings of A California Counter-CuisineChapter 12: Everyday Cooks Challenge Fast Industrial FoodwaysChapter 13: Slow Food Pioneers Rebuild a California CuisineChapter 14: Bay Area Struggles To Defeat Fast FoodChapter 15: Epilogue: Shifting the Paradigm: Short Steps Towards Sustainability