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Californians & Culinary History

JFLinLA

By JFLinLA
in Food Traditions & Culture

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JFLinLA

JFLinLA

Posted
Posted
As for the state of food in this country,  lots of Californians have done tremendous things to transform the way we eat, cook, shop for food, etc in the US.  Julia Child and Alice Waters to name two.  The California site will come along.

That's a thread: Californians and American culinary history. Go start it!

Let's add:

Baskin-Robbins

Trader Joe's

Sourdough Bread

The US wine industry

Anyone else want to chime in?

So long and thanks for all the fish.
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=Mark

=Mark

Posted
Posted
Seared Ahi Tuna and Mango Chutney.

I don't know if they're from CA, but they seem to appear on 90% of the menus in the Bay Area.

Uh oh... He said Ahi Tuna... :shock:

=Mark

Give a man a fish, he eats for a Day.

Teach a man to fish, he eats for Life.

Teach a man to sell fish, he eats Steak

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kitwilliams

kitwilliams

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Fish tacos?

The Hass avocado.

The Symphony grape was developed at UC Davis.

Peet's Coffee.

Chez Panisse.

Ahhh, Peet's. We finally have a location in Long Beach. And they are selling baked goods from another California great: La Brea Bakery.

Gravenstein Apples.

The Cheese Board Cooperative.

kit

"I'm bringing pastry back"

Weebl

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Fat Guy

Fat Guy

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The US wine industry

Perhaps the modern US vinifera-grape-based wine industry. But Virginia certainly has the best claim overall: wine was produced in Jamestown as early as 1609.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Fat Guy

Fat Guy

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California was the entry point for Chinese cuisine in North America.

California has long been America's artisanal sourdough bread capital.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Fat Guy

Fat Guy

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I love Peets so much that I have it shipped to my house in NY.

It's sold at Gourmet Garage.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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JFLinLA

JFLinLA

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Should we mention Mr. Puck?

I think he already was alluded to with the smoked salmon pizza! :biggrin::wub:

But he's so much more than smoked salmon pizza. Heck he's a whole industry. Check in later tonight when I post my summary of today's LA Time's food section. The review this week is Spago.

Also, did the whole Polynesian thing -- think Trader Vic's -- start here?

So long and thanks for all the fish.
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megc

megc

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I love Peets so much that I have it shipped to my house in NY.

It's sold at Gourmet Garage.

Yes, I read about this somewhere. But they sell only 12oz bags of beans - we like having the full pound here. But, in an emergency, I'd go to GG. Maybe when I eventually move to the city I'll buy it there regularly. I'm stuck on LI, so getting it shipped seems like the best situation for now.

That being said, it pleases me to no end to know Peets is available in NYC. :wub:

Adventures in Astoria, Queens.

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Fat Guy

Fat Guy

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I'm stuck on LI, so getting it shipped seems like the best situation for now.

It's also sold at Whole Foods. There's one in Manhasset.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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