Beyond Food and Evil

Name: The Breakthrough Institute
Price range: $

Nature and Haute Cuisine After the Chez Panisse Revolution

May 15, 2014

1. Daniel Patterson, Coi: Stories and Recipes (London: Phaidon, 2013).

2. René Redzepi, A Work in Progress (London: Phaidon, 2013).

3. Patterson, 102.

4. A Work in Progress, 37.

5. David Kamp, The United States of Arugula: How We Became a Gourmet Nation (New York: Random House, 2006), 152.

6. “Interview with Alice Waters,” Onlinechef.com, no date listed, http://www.onlinechef.com/chez.html.

7. Kamp, 152.

8. Jeremiah Tower, California Dish: What I Saw (and Cooked) at the American Culinary Revolution (New York: Free Press, 2004), 112.

9. Craig Claiborne, “Cuisine Bourgeoise Out West,” New York Times, June 3, 1981.

10. Alice Waters, The Art of Simple Food II (New York: Clarkson Potter, 2013), 146.

11. Alice Waters, 40 Years of Chez Panisse: The Power of Gathering (New York: Clarkson Potter, 2011), 295.

12. Kim Severson, “Some Good News on Food Prices,” New York Times, April 2, 2008.

13. “Technomic’s Take: 10 Trends for 2014,” Technomic, November 13, 2013, https://www.technomic.com/Pressroom/Releases/dynRelease_Detail.php?rUID=262.

14. Bonny Wolf, “Eating Tea and Other Food Predictions for 2014,” National Public Radio, January 5, 2014, http://www.npr.org/2014/01/05/259788506/eating-tea-and-other-food-predictions-for-2014.

15. Scott Kraft, “She Yanks Their Food Chains,” LA Times, April 2, 2010, http://articles.latimes.com/2010/apr/02/local/la-me-alice-waters2-2010apr02.

17. Jackson West, “Chef David Chang Harshes on San Francisco,” NBC Bay Area, October 29, 2009, http://www.nbcbayarea.com/news/local/Chef-David-Chang-Harshes-on-San-Francisco-jw-67044367.html.

19. Jay Barmann, “San Francisco Bests New York Again at Le Grand Fooding, Night Two,” Grub Street, September 26, 2010, http://sanfrancisco.grubstreet.com/2010/09/the_second_night_of_le_fooding.html.

20. Patterson, 94.

21. René Redzepi, Noma: Time and Place in Nordic Cuisine (London: Phaidon, 2010), 7.

22. A Work in Progress, 26.

23. James McWilliams, “The Myth of Sustainable Meat,” New York Times, April 12, 2012, http://www.nytimes.com/2012/04/13/opinion/the-myth-of-sustainable-meat.html.

24. Peter Meehan, “The Creative Life of Chefs René Redzepi and Daniel Patterson,” Food and Wine, January 2012, http://www.foodandwine.com/articles/the-creative-life-of-chefs-rene-redzepi-and-daniel-patterson.

25. Sidsel Overgaard, “New Nordic Food Gods Loosen Up On Strictly Local Cuisine,” The Salt (blog), National Public Radio, January 15, 2014, http://www.npr.org/blogs/thesalt/2014/01/14/262481685/new-nordic-food-gods-loosen-up-on-strictly-local-cuisine.

Emma Marris