California Cuisine
Like the rich diversity of people who make up the state, California is rich with cross-cultural flavors. Although California cuisine is a recent phenomenon to the rest of the country, its local development has been a long time in the making.
The staple diet of the first Californians, the Indians, was made up of berries, acorns, corn, beans, squash, and pumpkins, all eaten with wild game or fish. The Spanish, the first Europeans to arrive in California, brought with them garlic, chili peppers, olives, artichokes, dates, and grapevine cuttings. The Indian and Spanish influences evolved together in an exotic style of cooking that included olive oils, fruit preserves, fresh cheese, grilled fish and meats, and spicy stews.
Those who came to California during the gold rush, from the east coast states as well as from Europe, China, and other parts of the world, brought recipes from their native lands. Among the immigrants were dairymen, cheesemakers, bakers, winemakers, fishermen, farmers, and even a chocolatier.
California chefs began varying their menus and preparing haute European specialties that brought together unique blends of California produce with the relaxed California style. The blending of organic and ethnic gourmet really began to mature in the early ‘70s, when Alice Waters opened Chez Panisse. Alice Waters is credited with the development of the now internationally renowned merger called California cuisine and Chez Panisse continues to be a popular Berkeley restaurant.
Today, food aficionados in the San Francisco Bay Area and visitors alike have access to some of the finest chefs, restaurateurs, restaurants, and bistros in the country. But California cuisine gains perspective upon reviewing the diversity of American food from 100 years ago.
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