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000827347 019__ $$a974760664$$a974971734$$a975028234$$a975135940$$a975425725
000827347 020__ $$a9783319528571$$q(electronic book)
000827347 020__ $$a3319528572$$q(electronic book)
000827347 020__ $$z9783319528564
000827347 020__ $$z3319528564
000827347 035__ $$aSP(OCoLC)ocn974641988
000827347 035__ $$aSP(OCoLC)974641988$$z(OCoLC)974760664$$z(OCoLC)974971734$$z(OCoLC)975028234$$z(OCoLC)975135940$$z(OCoLC)975425725
000827347 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dEBLCP$$dN$T$$dYDX$$dCHVBK$$dOCLCO$$dAZU$$dOCLCF$$dCOO$$dIDB$$dMERUC$$dOH1$$dOCLCO$$dOCL
000827347 049__ $$aISEA
000827347 050_4 $$aHD9007.C2$$bG47 2017
000827347 08204 $$a301
000827347 1001_ $$aGeraci, Victor W.$$q(Victor William),$$d1948-$$eauthor.
000827347 24510 $$aMaking slow food fast in California cuisine /$$cVictor W. Geraci.
000827347 264_1 $$aCham, Switzerland :$$bPalgrave Macmillan,$$c[2017]
000827347 300__ $$a1 online resource.
000827347 336__ $$atext$$btxt$$2rdacontent
000827347 337__ $$acomputer$$bc$$2rdamedia
000827347 338__ $$aonline resource$$bcr$$2rdacarrier
000827347 506__ $$aAccess limited to authorized users.
000827347 520__ $$aThis book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state's climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.
000827347 588__ $$aDescription based on print version record.
000827347 650_0 $$aCooking$$zCalifornia$$xHistory.
000827347 650_0 $$aAgricultural industries$$zCalifornia$$xHistory.
000827347 650_0 $$aSlow food movement$$zCalifornia.
000827347 77608 $$z3319528564$$z9783319528564$$w(OCoLC)967501061
000827347 852__ $$bebk
000827347 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-52857-1$$zOnline Access$$91397441.1
000827347 909CO $$ooai:library.usi.edu:827347$$pGLOBAL_SET
000827347 980__ $$aEBOOK
000827347 980__ $$aBIB
000827347 982__ $$aEbook
000827347 983__ $$aOnline
000827347 994__ $$a92$$bISE