California Cuisine is a style of cuisine marked by an interest in "fusion" – integrating disparate cooking styles and ingredients – and in the use of freshly prepared local ingredients.[1] The food is typically prepared with particularly strong attention to presentation. The term California Cuisine arose as a result of culinary movements in the last several decades and should not be confused with the traditional foods of California.
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Background
Jeremiah Tower, of the restaurant Chez Panisse in Berkeley, California, and later Stars, in San Francisco, is usually credited with originating California cuisine and, during his active career, bore the reputation of offering the ultimate California cuisine experience. His cuisine emphasized the freshest ingredients -- in season and procured solely from local farms.
Wolfgang Puck, from the Spago restaurants, later popularized California cuisine by catering high profile celebrity parties such as the Oscars after party. Puck became a celebrity in his own right, one of the first celebrity chefs. Puck's restaurant "Chinois" was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former Imperial Dynasty restaurant in Hanford, California.[2]
Alice Waters, the proprietor of Chez Panisse, has, in recent years, become the public face of California Cuisine, expanding the philosophical underpinnings of the movement and promoting healthy food choices in the national press.
Ingredients and dishes
The emphasis of California Cuisine is on the use of fresh, local ingredients which are often acquired daily at farmers markets. Menus are changed to accommodate the availability of ingredients in season. Some restaurants create a new menu daily.
See also
- New American cuisine, which derives from California cuisine
- Cuisine of California
References
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- ^ "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. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States Greenwood Publishing Group, 2007 ISBN 0313338779, 9780313338779 440 pagespage page 212
- ^ Khokha, Sasha (2005-07-15)). "In Rural California, an Imperial Dynasty Ends". National Public Radio. http://www.npr.org/templates/story/story.php?storyId=5298206.
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