Food Writing

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Organic Activism: The Roots of the Northern California Food Movement
Food Writing

From journalists to cookbook authors, food writers have played an integral role in changing the public’s mind about the way we eat. Through recipes, encouragement to try new ingredients and restaurants, and attention to important issues such as food origins and consumer choices, writers like Elaine Corn, Joyce Goldstein, Antonia Allegra, and Alice Waters have influenced changes in how California – and the greater United States – eats.

Starting in the 1970s and 1980s, Sacramento food journalist Elaine Corn was integral in expanding food writing to include topics such as consumer advocacy and health and nutrition.

A woman wearing a red dress, pearl necklace and black high heels is seated on numerous bound stacks of newspapers. She stares at the camera with a fun, surprised expression. — The New Cook Book by Elaine Corn, 2005 and photographs of Elaine Corn (Elaine Corn Papers, D-679)

Antonia “Toni” Allegra served as culinary director of the Beringer Vineyards School for American Chefs and founded the Symposium for Professional Food Writers in 1989. Speakers and featured experts included Harold McGee, writer of food chemistry; Phyllis Richman, food critic for the Washington Post; and Ila Stanger, former Editor-in-Chief, Food & Wine.

Light green brochure cover promoting a two-day "Workshop for Professional Food Writers." The Culinary Arts Center of Beringer Vineyards is credited at the bottom as event host. — Brochure excerpt from Workshop for Professional Food Writers, 1989 (Antonia Allegra Papers, D-685)

Envelope for the Food Writers Workshop with the question "Can you describe asparagus in 4 dynamite ways?" written across" — Envelope from Workshop for Professional Food Writers, 1989 (Antonia Allegra Papers, D-685)

The book title "Chez Panisse Cooking" by Paul Bertolli with Alice Waters appears above a photograph of various root vegetables. Text below the photo reads "Photographs by Gail Skoff" in italicized serif font. — Chez Panisse Cooking: A Cookbook, 1994 Recipes and reflections from the iconic Berkeley, California, restaurant Chez Panisse by Chef Paul Bertolli with Alice Waters.
Hand-colored photographs by Gail Skoff.

Farmers Markets Chefs and Restaurants

Exhibit: Organic Activism: The Roots of the Northern California Food Movement

Introduction State Policymaking Food Cooperatives Small Farming Farmers Markets Food Writing Chefs and Restaurants