California cuisine

California cuisine is a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

The food is typically prepared with strong attention to presentation. Foods low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style. The term California cuisine arose as a result of culinary movements in the last decades and should not be confused with the traditional foods of California. French cuisine, Italian cuisine, Mexican cuisine, Chinese cuisine, and Japanese cuisine have all influenced Californian fusion cuisine, though this is by no means a complete list of influencing cultures.

One of the first proponents of using fresh, locally available foods was Helen Evans Brown, who became friends with James Beard after publishing Helen Brown's West Coast Cookbook in 1952. She advocated using fruits and spices available in one’s own neighborhood, forgoing poor grocery store substitutes, as well as fresh seafood, caught locally. The book received wide acclaim and became the "template" for what is now thought of as California cuisine.Alice Waters, who opened Chez Panisse restaurant in 1971 in Berkeley, California, has contributed significantly to the concept of California Cuisine. Wolfgang Puck was also an early pioneer of California cuisine; starting with his work at Patrick Terrail’s Ma Maison, and further work with Ed LaDou on California-style pizza at Spago and Asian fusion at Chinois on Main.Daniel Patterson, a more modern proponent of the style, emphasizes vegetables and foraged foods while maintaining the traditional emphasis on local foods and presentation.

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