Beyond Food and Evil
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.