tailieunhanh - Lecture American regional cuisine – Chapter 9: The cuisine of california
Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds. | Chapter 9 The Cuisine of California American Regional Cuisine California Cuisine Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds. Agriculture is the core of the state’s economy and California produces more crops than any other state. Home to the largest irrigation systems built in America, it has given farmers even in the most remote deserts the opportunity to raise and harvest valuable crops. 2 Californians’ inclination toward a healthy lifestyle has encouraged the development of California cuisine. Foods grown and harvested naturally, prepared simply, and without preservatives and fats, along with the constant flood of aspiring chefs bringing their culinary heritage, have ensured California has its share of creativity with regard to food and food-related products. Chefs today recognize they have a commitment to the environment, to their community, and to using their talents to continue to lead the nation in fresh, new ideas that change the culinary landscape. Californian Cuisine Cont. The History of California The first settlers to arrive in California were the Spanish, mostly Catholic missionaries who traveled to California to “civilize” and convert the natives to Christianity. The food in the missions reflected the Mexican and Spanish influences in the area. Along with the missionaries, a group of people known as “Californios”—Spanish-speaking people from Mexico or Spain––came and established sprawling ranchos, or cattle ranches, along the California coast. Some made wine and grew citrus fruits, which were exported. Franciscan friar Junipero Serra established the first mission at San Diego in 1769, and eventually 21 California missions stretched from San Diego to Sonoma 4 The Gold Rush In 1848, shiny . | Chapter 9 The Cuisine of California American Regional Cuisine California Cuisine Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds. Agriculture is the core of the state’s economy and California produces more crops than any other state. Home to the largest irrigation systems built in America, it has given farmers even in the most remote deserts the opportunity to raise and harvest valuable crops. 2 Californians’ inclination toward a healthy lifestyle has encouraged the development of California cuisine. Foods grown and harvested naturally, prepared simply, and without preservatives and fats, along with the constant flood of aspiring chefs bringing their culinary heritage, have ensured California has its share of creativity with
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