San Francisco: A Food Biography (Big City Food Biographies)

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Want to Read Currently Reading Read. Refresh and try again. Open Preview See a Problem? Thanks for telling us about the problem. Return to Book Page. Preview — San Francisco by Erica J. A Food Biography by Erica J. San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port.

San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

Hardcover , pages.

Published August 22nd by Altamira Press first published January 1st To see what your friends thought of this book, please sign up. To ask other readers questions about San Francisco , please sign up.

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Lists with This Book. Aug 13, Susan rated it liked it Shelves: Enjoyable in part, but seemed to have large time gaps within the different sections.

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Nov 09, Ira Therebel rated it liked it Shelves: I would like to make it clear that I use the goodreads suggested rating in which 3 stars don't mean mediocre. It means that I liked it. And I also love food and culture so the book was of interest to me. It is very well researched, I especially enjoyed reading about the connection of ethnic food to the immigration circumstances of the people.

As well as menus from the old restaurants. There is one topic I hoped to see which wasn't discussed. I often hear from who live or went to San Francisco that it has a big vegetarian culture. As a vegetarian I would have been interested in reading more on that. One problem with this book is that to me at some point, especially towards the end it read like an encyclopedia which makes it a bit harder to get through.

But I can see there will be people who will like it even more than I did. It is great for people more familiar with the city or who lie there. As well as people who eat meat may enjoy some of the od recipes provided. Oct 12, Nancy rated it really liked it. Who doesn't associate San Francisco with good food? Peters presents a historical look at food resources, ethnic influences, markets, and restaurants that have influenced the the culinary scene of the City by the Bay.

A Food Biography" takes the reader from the foodways of early Native Americans, through the boisterous mining boom of the forty-niners to 20th-ce Who doesn't associate San Francisco with good food? Peters is the author of Appetites and Aspirations in Vietnam: Table of Contents Preface Introduction Chapter 1: The Material Resources Chapter 2: Native American Foodways Chapter 3: Immigrant and Ethnic Neighborhoods Chapter 4: Food Markets and Retailing Chapter 5: Famous Restaurants Chapter 6: San Francisco Cookbooks Chapter 7: Part of the Big City Food Biography series, this book examines all that is unique about San Francisco through the development of its renowned cuisine.

The book examines the contributions of the Chinese, Italians, French, Latin American populations as well as the influence of the bohemian culture. A section on famous restaurants and signature dishes completes this comprehensive work. In many ways, it serves as inspiration for most all contemporary American cooking. Add both to Cart Add both to List. These items are shipped from and sold by different sellers. Buy the selected items together This item: Ships from and sold by allnewbooks.

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Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. Back then you had Italian places, Chinese, delis, diners, some fancy ones like Le Cirque, hole-in-the-wall cafes, but none of the exotic stuff that New Yorkers are used to.

Ethnic foods like Indian, Arab, or Japanese cooking were a rarity. So what was the food like here years ago? But in the early days, the fresh ingredients could be found only a few miles away. If you ate rabbit, pheasant, or venison, it was killed locally. Since , younger New Yorkers have been more keen to try exotic foods, leading to the popularity of Indian, Thai, Arab, and Korean restaurants.

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