Abstract
California and America had always had a dual approach to food based on high-end and everyday cuisine for nutritional needs. But, by the end of World War II the pendulum shifted to the side of industrial food that provided a stable abundance of food for the nation. Small terroir-driven local growers left farming and corporate farms and mega-giant retailers now dominated the nation’s foodway.
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Geraci, V.W. (2017). Redesigning the California Quest for Good Food in the Early Twentieth Century. In: Making Slow Food Fast in California Cuisine. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-319-52857-1_8
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DOI: https://doi.org/10.1007/978-3-319-52857-1_8
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Publisher Name: Palgrave Macmillan, Cham
Print ISBN: 978-3-319-52856-4
Online ISBN: 978-3-319-52857-1
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