Sense of Place: The Food and Cuisine of California

Sense of Place: The Food and Cuisine of California

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

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

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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