California cuisine

California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.^[1]^[2]

The food is historically chef-driven; Alice Waters’s restaurant Chez Panisse is an iconic example. Dishes and meals low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style.

The term "California cuisine" arose as a result of culinary movements in the last decades of the 20th century and is not be confused with the traditional foods of California. California fusion cuisine has been influenced by French cuisine, American cuisine, Italian cuisine, Mexican cuisine, Chinese cuisine, among other food cultures.

^ "The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States Greenwood Publishing Group, 2007 ISBN 0-313-33877-9, 440, page 212
^ Goldstein, Joyce (2013). Inside the California Food Revolution: Thirty Years that Changed Our culinary Consciousness. Berkeley, Los Angeles, London: University of California Press. pp. 3–5. ISBN 978-0-520-26819-7.

[1] "The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States Greenwood Publishing Group, 2007 ISBN 0-313-33877-9, 440, page 212

[2] Goldstein, Joyce (2013). Inside the California Food Revolution: Thirty Years that Changed Our culinary Consciousness. Berkeley, Los Angeles, London: University of California Press. pp. 3–5. ISBN 978-0-520-26819-7.

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