California Cuisine

California is a state that is known for multiple things, but one of the most important things is Agriculture. Therefore, it is a necessity to protect agriculture and allow it to continue to increase revenue for the state. To do this, we created our own agency to look after everything agricultural in our state. The California Department of Food and Agriculture ensures the safety and health of various food and crops for controlling the agricultural regularity of all farms and crop growing operations in the state. The agency is overseen by both current California governor Jerry Brown and the branch’s president Craig McNamara. According to their website, “California agriculture is a $46.4 billion dollar industry that generates at least $100 billion

“Under “Eat food”, the writer proposes some practical ways to separate, and defend, real food from the cascade of food like products that now surround and confound us, especially in the supermarket. Under “Not too much” the focus shifts from the foods themselves to the question of how to eat them, the manners, mores, and habits that go into creating a healthy, and pleasing, culture of eating. Lastly under “Mostly plants” he dwells more specifically, and affirmatively, on the best types of foods (not nutrients) to eat” (Pollan,

Growing up in a small town has the advantage of being a close-knit community, unfortunately this also meant that exposure to foreign delicacies is not a common occurrence. As a child, I developed a strong dislike for any foods that I viewed as abnormal, and became quite a finicky eater. Thus, my familiarity with Italian food is somewhat limited to restaurant dishes, and recipes that friends exuberantly claim to be a crime if not made. While being a student in Victoria, I have had the opportunity to live in various different areas, some of which were next door to outdoor markets. Much like the markets described by Braimbridge et al.,(2005) in The Food of Italy, the bread was baked fresh daily, the produce fresh and locally

The basic approach to American lifestyle and culture have changed drastically since the second world war. Because of the lack of men due to heavy drafting into the war, women were encouraged to join the workforce. Canning and freezing food became a cultural norm in order to cheaply stock up on food during the war. From the encouragement of both genders in the workforce and the prevalence of processed foods, society has now become accustomed to the ease of less-than-three-minute meals, gradually characterizing cooking as an archaic activity. Michael Pollan, a journalist who frequently contributes to the New York Times Magazine, has attempted to address the trend of processed food over home cooking, particularly in his article “The End of Cooking?”. He expresses the need for the revival of home cooked meals through his argument on how the fundamental views and practices behind cooking has changed since the end of French Chef with Julia Child to the present. Freedman, a journalist who has criticized Pollan in his article “How Junk Food Can End Obesity,” condemns Pollan’s views as glorifying cooking, and presents processed food as the solution to creating a healthier society. He contends that creating healthier processed foods can be the key to ending obesity rather than the praised wholesome foods. Though both make compelling arguments on which type of foods will help end obesity and improve overall health [what compelling argument], neither are willing to make a compromise or

versed and accredited chef who has trained in France for 9 years with grandmaster chefs. His

The Salinas Valley is not only one of the most fertile farming regions of California but the most fertile region in the country. According to the Vegetable Research and Information Center “...a total value of over $1.9 billion, Monterey County is the fourth highest agricultural producing county in California. The total land devoted to agriculture is approximately 1.4 million acres, and irrigated land is around 220,000 acres. As for the type of crops grown, the list contains, “…artichoke, broccoli, cauliflower, celery, Asian vegetables, lettuce, and spinach. In the county's southern half, farmers grow warm-season vegetables, including carrot, pepper, potato, and tomato. Finally, Monterey County is home to a sizable wine grape industry and approximately one-third of the state's annual strawberry yield.” Not only does the Central Coast boast a large agriculture but it also has a great selection of local flora. In the website, La Salitas Nursery, one of the famous plants is the California Chaparral. The chaparral grows great in coastal climate along the slopes of mountains in poor

First of all, California is a huge producer of the fruits, vegetables, and nuts in America. They produce over 90 percent of America’s walnuts, kiwis, plums, celery, and garlic (Cornett, par.6). This information shows just how broad and important California agriculture is. Also, California generates more agriculture related revenue than any other state, approximately $37.5 billion dollars each year (Cornett, par 6). Because of this information alone, shouldn’t California’s thriving

Food is a major part of any cultures identity. The foods that are eaten in Southern California have the influence of the Mexican, Asian, and eastern Americans, as well as other groups. These three groups of people make the cuisine of Southen California much more diverse than many others. The Mexican influence on the food is probably the one thing that seperates this region from many others. With a population of Hispanics being so large it only

Here, we first discuss the Product Design and Quality: When Hard Rock Cafe is founded, first-rate, but moderately priced casual American fare, warm service and ever-present rock 'n' roll music and sensibility, it was initially decorated with an eye toward eclectic American. What started as an American dinner in the heart of London has blossomed into a way of life. Now, social norms and preferences often suggest some tweaking of menus for local taste. The following is several examples:

Through research and development, he built customer relationship and prepares meals to their liking. To make sure that his service is the most efficient and economical he charges his customers a reasonable price that benefits both Frank and his customers. He also makes sure that the meals didn't take long to prepare, the sitting environment is comfortable and inviting and the staff members are approachable to avoid any sort of inconvenience.

In July of 2007, California Pizza Kitchen (CPK), a casual dining pizzeria started in California by co-owners Rick Rosenfield and Larry Flax, was faced with the decision to invest in a stock repurchase program. Led by Chief Financial Officer Susan Collyns, the financial team of CPK was reviewing the preliminary results for the second quarter to determine if the stock repurchase program would provide a significant financial leverage for the company. The goal was to determine if the company can maintain the necessary financial stability to meet the expected growth trajectory for 2008 while utilizing debt

Godoy, Maria, and Kat Chow. "When Chefs Become Famous Cooking Other Cultures' Food." NPR. NPR, 22 Mar. 2016. Web. 14 Apr. 2017.

The restaurant intends to sell fresh Asian foods, beer, fruit drinks, wines, and others. The competitive advantage of the products provided by Asian Spicy Food relies on the combination of dishes in the menu and on their originality. The restaurant's cooks will be selected based on their experience and creativity. This is because the owner of the restaurant intends to develop a business in this industry based on original products, different from those of competitors, but while maintaining traditional principles of the Asian cuisine. Asian Spicy Food will be

The argument that pizza is an “indulgence” food is rendered questionable by the sheer number of consumers who eat pizza each year. With 77% of consumers eating pizza at least once a month the dish may be better described as a “convenience” food, particularly considering the ease associated with ordering a pizza as opposed to cooking every night. The concept of an refrigerated pizza that consumers can just stick in the microwave increases this sense of simplicity, and the steady growth of the refrigerated pizza industry speaks to the motivation being one of convenience rather than enjoying a special treat. As long as it tastes good (something TruEarth has experience in accomplishing), and as long as “low carb” can be stamped across the packaging, there is a high likelihood that a new, healthy, quality-ingredient, whole-grain refrigerated pizza option will do well, even without the luxury of entering a growing market, as was the case with TruEarth’s fresh pastas. Lastly, TruEarth is enhancing the refrigerated-pizza offering by developing a “refrigerated pizza kit” that maintains the sentimental value of a true cooking experience.

Unlike some if its competitors, Panera is in tune with its customer's changing preferences. They are responsive to the various seasons of the year, offering seasonal menu rotations, referred to as "Celebrations." Offering something new and fresh is a great way to sustain your regular customers and to bring in new customers. Panera is wise in their introduction of new menu items. Prior to system wide rollouts, new items are developed in test kitchens and then introduced to a limited number of bakery-cafe locations to determine customer response and verify that preparation and operating procedures resulted in product consistency and high quality standards.