California's Central Coast is one of the most food historic places in America especially the peninsular cities of Monterey and San Francisco rich with food historic sites that are explored here for the first time.One of the most productive food producing regions of the world is the California Delta, an eleven hundred square mile multi-channeled mouth of the southwest flowing Sacramento and the northwest flowing San Joaquin Rivers.Monterey County's Salinas Valley and the counties of Santa Cruz, Santa Clara, San Mateo and Alameda to the north beside and between Monterey and San Francisco Bays were and still are in some cases the source of a wide variety of fruits, vegetables, seafood, livestock and dairy products that nourished not only America but the world. Urbanization and overfishing have taken their toll on the cornucopia that once was the Central Coast and Delta of California. This book explores the food historic sites of the region and how people and organizations there are planning for a more sustainable food system in the future.
About the Author: Tom Hughes and his wife, Meredith Sayles Hughes, are the couple behind the world's first Potato Museum, the Food Museum Online, and the Food Heritage Center. The museums research, collect, preserve, exhibit and explain the history and social significance of the world's foods, and bring artifacts and programs to audiences of all ages. The Hugheses are pioneers in exhibiting food history, as curators of major exhibitions at the Smithsonian, the United States Botanic Garden in Washington, DC and Canada's National Museum of Science and Industry. They also are innovators in "pop up" exhibits, including a series of three-foot square kiosk displays in supermarkets on 15 different food topics. Tom and Meredith are the authors of many books including "Gastronomie! Food Museums and Heritage Sites of France." This was the first book to define and explain the concept of food historic sites. Author of several articles on food history, Meredith created the award-winning 10 book series, "Plants We Eat," published by Lerner Publishing, Minneapolis. She has been a workshop presenter at the International Association of Culinary Professionals Annual Conference among other gatherings. Tom, a teacher, did two nationwide educational tours, speaking to civic groups and as a guest on radio and tv talk shows, both national and local, including "Late Night with David Letterman, "NBC Nightly News" and "Charlie Rose." Tom's most recent books are: "Eats History: Cooking with Fire to Printing Up Pizza," "Hot Potato Capital of the World: DC Nickname Campaign" "Food Heritage Matters: How We Ate and Will Eat
," "Anchovy to Zabaione: Food Museums Real and Imaginary, Why They Matter" and "Your Food Memories Matter: Pursuing Personal Food Histories Can Lead to Healthier Families and More Sustainable Communities." Meredith and Tom have collaborated on a wide range of public programs and lectures, both here and abroad, as well as teacher workshops, school presentations, panels and served as consultants on a wide-range of documentary film and publishing projects. Next to accomplish: establish a permanent base for their Food Heritage Center and its proposed global network of food-themed museums and historic sites while continuing to advocate for a National Museum of Food in Washington, DC.