Joyce Goldstein and her new book Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (University of California Press) was toasted at a chef-tastic event at Perbacco restaurant this week. The California food revolution has been not-so-quietly changing the way we cook, eat, and shop. Like any revolution, this one involves heavy lifting (mentally and physically) from scores of chefs, purveyors, artisans and wine and cheese-makers — many of them self-taught.
See also: Are Korean Tacos the Ultimate California Cuisine?
Past Meals: Two Old California Restaurants That Serve a Side of History
