Sense of Place: The Food and Cuisine of California

Sense of Place: The Food and Cuisine of California

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Emma Christensen
Nov 19, 2008
California is the birthplace of fusion cuisine and the local/sustainable food movement - not to mention diet fads galore! And with so many cultures converging in a place that can support so much great agriculture and produce, is all this focus on food really that unexpected?! Individual dishes may come and go in Californian cuisine, but the ingredients that go into them and the cultural context behind them stays consistent. Here is a smattering of dishes that either came from California at one point or give a great example for how local ingredients are used in new and interesting ways. What else would you add?! Soups and Sides: Asian Pear, Fresh Date, and Pomegranate Salad Nettle Soup Cioppino (fish and shellfish stew) from Simply Recipes Cobb Salad from Simply Recipes Green Goddess Salad from the New York Times Chili Rubbed Shrimp with Avocado Corn Cocktail from Epicurious Main: San Fransisco Mission-Style Burritos from HubPages California Roll from the Food Network Fish Tacos from the Food Network Oven-Roasted Dungeness Crab from Epicurious Mandarin Noodles with Sautéed Tenderloin and Vegetables from Wolfgang Puck Seared Tuna with Grilled Papaya, Cucumber, and Mint Vinaigrette from Wolfgang Puck Sweets and Baking: Pear and Blue Cheese Crostata Fig and Lavendar Goat Cheese Galettes Morning Buns Sourdough Bread Blum's Coffee Crunch Cake from Martha Stewart Honey Ice Cream with Almond Nougatine in Sesame Seed Cups from Wolfgang Puck Extras: Indian Candy (Salmon Jerky) from Fish Sniffer Vanilla-Date Smoothie from Epicurious Related: Sense of Place: The Food of New England (Images: Flickr members kerinin and Special*Dark licensed under Creative Commons , and Gregory Han for Apartment Therapy)
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