Making Slow Food Fast in California Cuisine

The book explores the evolution of industrial agriculture in California and its significant impact on regional and national eating habits. It highlights how early politicians and entrepreneurs leveraged California's resources to create a model for agribusiness, transforming the San Francisco Bay Area into a key player in food distribution. The narrative delves into the emergence of a bifurcated California Cuisine, catering to both Slow and Fast Food movements, while addressing challenges posed by corporate greed, food safety, and environmental sustainability through diverse literature and oral histories.