The History of Food in California, Part 2
About this course:
This course begins at the turn of the twentieth century, when agribusiness spread to specialty crops such as fruits, vegetables, and nuts, many of them altered by Luther Burbank. We examine how prohibition impacted the wine industry, which later made a spectacular recovery. Then, how post-World War II brought the rise of California food businesses that would eventually go global, such as McDonald’s, IHOP, and Baskin-Robbins. Later, a food revolution spearheaded by Chez Panisse and Spago created celebrity chefs, but the culinary culture increasingly bifurcated into more fat, sugar, and salt on one hand, and more vegetable-oriented cuisine on the other. Finally, we review how the ethnic explosion in food at the turn of the twenty-first century also led to food movements and the search for food justice.