Cuisine in California Part 1
Ever wanted to start a food business in California?
The food industry in this state is bustling and full of activity. California has been dubbed as the 'global state' because of the diversity of culture, people, places, and of course, taste. Because of this richness, a lot of gastronomists and chefs alike, had made their home here, where they are assured of a home base as to whatever cuisine they like to adopt. There are a few select chefs who had adapted and improved the combination and fusion of differing cuisines. This is the cuisine of California. This is where it starts.
It is crucial to understand that in California, there is no 'my culture' or 'my style' that you bring in. You have to make your own style. That is what fusion is about. Making it here. And that is why it is called "California cuisine". It is because it is being made "here", in California.
First, California is known for some "endemic" produce, abundant in their dishes. Sprouts, artichokes, figs, dates, persimmons, oysters, Dungeness crabs, striped bass and salmon. Most Californian chefs employ and use these ingredients for cooking. The magic is being able to adapt these ingredients into common, everyday dishes. Ever thought of the idea of making oyster spaghetti?
Now that would sound absurd. Stupid probably, if you're colorful. Oysters are slimy, have too much of a raw fishy smell, and most probably do not eat oysters except for that special night when you need the "heat" for raw passion. Going back on track, oysters would not make good ingredients for spaghetti; wherein the focus would be the 'meatiness' of the meat and the 'savory' taste of the sauce. You would probably believe me if I said fish spaghetti would taste better than oyster spaghetti. And I won't blame you.
The answer, as to every problem in the realm of California cuisine, is the cooking world's gold. Spice.
The food industry in this state is bustling and full of activity. California has been dubbed as the 'global state' because of the diversity of culture, people, places, and of course, taste. Because of this richness, a lot of gastronomists and chefs alike, had made their home here, where they are assured of a home base as to whatever cuisine they like to adopt. There are a few select chefs who had adapted and improved the combination and fusion of differing cuisines. This is the cuisine of California. This is where it starts.
It is crucial to understand that in California, there is no 'my culture' or 'my style' that you bring in. You have to make your own style. That is what fusion is about. Making it here. And that is why it is called "California cuisine". It is because it is being made "here", in California.
First, California is known for some "endemic" produce, abundant in their dishes. Sprouts, artichokes, figs, dates, persimmons, oysters, Dungeness crabs, striped bass and salmon. Most Californian chefs employ and use these ingredients for cooking. The magic is being able to adapt these ingredients into common, everyday dishes. Ever thought of the idea of making oyster spaghetti?
Now that would sound absurd. Stupid probably, if you're colorful. Oysters are slimy, have too much of a raw fishy smell, and most probably do not eat oysters except for that special night when you need the "heat" for raw passion. Going back on track, oysters would not make good ingredients for spaghetti; wherein the focus would be the 'meatiness' of the meat and the 'savory' taste of the sauce. You would probably believe me if I said fish spaghetti would taste better than oyster spaghetti. And I won't blame you.
The answer, as to every problem in the realm of California cuisine, is the cooking world's gold. Spice.
About the Author:
Taking a vacation in California? Why not make it worth the trip? California craft shows. Visit California craft fairs, that's what I use to check up on mine
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