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The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States. First introduced to the lands which would become the United States by the Taíno to Christopher Columbus, and from the Spanish to later North American colonizers, barbecue in America first spread with pit barbecue, where ...
Chef Josiah Citrin opened Mélisse in Santa Monica in 1999, blazing a trail for a new way to look at French cooking in California. How this ultra fine-dining restaurant keeps thriving after 25 ...
Pit barbecue is a method and/or apparatus for barbecue cooking meat and root vegetables buried below ground. Indigenous peoples around the world used earth ovens for thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the "barbecue belt", colonial California in the United States and Mexico.
1660373, 2409897. Website. www.cityofbrea.net. Brea (/ ˈbreɪə /; [7] Spanish for 'tar') is a city in northern Orange County, California. The population as of the 2010 census was 39,282. It is 33 miles (53 km) southeast of Los Angeles. Brea is part of the Los Angeles metropolitan area.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region. [1][2] The food is historically chef -driven; Alice Waters 's restaurant Chez Panisse is an iconic example.
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.