California cuisine and just food
By: Sally K. Fairfax...[et.al.].
Series: Food, health, and the environment
Publisher: MIT Press
Published: 2012
Place of publication: Cambridge, Mass
Language: eng
Number of pages: 354
ISBN-13: 9780262018111; 9780262517867
Subjects: Social life and customs; Sustainable agriculture; Gastronomy; Food habits; Food industry and trade; Food preferences
Description: 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.
Notes: Includes bibliographical references and index.