California Cuisine and Just Food Paperback
by Sally K. (College of Natural Resources) Fairfax, Louise Nelson Dyble, Greig Tor Guthey, Lauren Gwin, Monica Moore, Jennifer Sokolove
Edited by Mun S. (Visiting Scholar, Harvard University) Ho, Robert (Henry R. Luce Professor of Urban and Environmental Policy) Gottlieb
Part of the Food, Health, and the Environment series
An account of the shift in focus to access and fairness among San Francisco Bay Area alternative food activists and advocates. 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.
- Format: Paperback
- Pages: 376 pages, 14 b&w photos, 4 b&w illus., 4 maps; 18 Illustrations, unspecified
- Publisher: MIT Press Ltd
- Publication Date: 28/09/2012
- Category: Winemaking technology
- ISBN: 9780262517867