How California Revolutionized Food

SpoonFed: Via East Bay Express


In her new book, Inside the California Food Revolution, author and chef Joyce Goldstein recounts how local chefs and artisans sparked a nationwide food movement.

Chef and author Joyce Goldstein has written more than 26 cookbooks, but her newest book, Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness, proved her biggest challenge yet. “This was the hardest book I’ve ever had to write in my life,” said Goldstein, who said she interviewed more than two hundred chefs, artisans, food writers, and purveyors to tell the story of the sustainable food movement and the birth of California cuisine. “This was not like writing a cookbook.”

But if anyone could tell the story, it was Goldstein. She was in the thick of the food movement’s beginnings, as chef at Chez Panisse Café from 1980 to 1983 and then the chef of Square One Restaurant in San Francisco, which [...] read more