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Waters, et al., is ridiculous. California
Cuisine is generally associated with the development of the newer culinary style, much like a nouvelle cuisine (i.e., French or otherwise), as per se, contrasted with more classic Cuisine of California. There were many people in advance of, as well as around, Tower himself. They all helped lead the way, although Tower was a very popular figure at heyday. Sometimes taking too much credit, sometimes given too much. He's not unlike many others. All said, I think this article needs a major reworking, instead of coming off like a
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article goes on to mention other figures and colleagues of Tower, who have also been largely attributed, either here or countless article elsewhere: Wolfgang Puck, Alice Waters, and
Jonathan Waxman, etc. Who's to say is the primary person or credit for this trend or movement? As time went forward, many of these said people didn't always agree with each other, many times having ego contests for said attributions and so on. On top of which, it's not as if the entire California Cuisine and
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This article was making too much attribution to
Jeremiah Tower for the development of California Cuisine. Indeed he was a major player and pioneer in this endeavor, but to single handedly give "credit" to him, along with other celebrity chefs, is rather inappropriate and unsubstantiated here. The
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Follow-up: I have found some significant sources that will help develop all these articles (re. Tower, California
Cuisine, and the Culinary Revolution, etc.). They will help balance the perspective, either on Tower himself, or these other areas of interest. So far as I can tell, research on this
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was attributed to this clique, or particularly any other. There were people from various trades in the overall food industry that also helped make it happen: food writers, winemakers, television personalities, retailers, grocers, farmers, etc. To say that it was all directed by Tower or Alice
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s are fried sliced ​​apart. Once the tomatoes became slush, there shall be added the wine and basil leaves, this sauce is then linked with an egg yolk. Farcissent mushrooms rolled slices of ham which are then covered with wine sauce ref .
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To prepare this dish must thick slices of
Virginia ham, white wine, tomatoes, mushrooms, olive oil, egg yolk, bay leaf, basil, salt and ref pepper name="MOG306" Othonin Madeleine Girard, Opcit, p. 306.
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I expanded the article somewhat. In the process I see that the old version of the article is identical (except for the making of links) to the promotional biography used by his speaker bureau, here
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project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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topic can go back (at least) as early as the late-1970s and early 1980s, then moving forward. This could be a lot of work, so please standby. I have some sources being reviewed currently.
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This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class.
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list and parade. Too much discussion is spent on celebrity fascination, not enough on real content and culture of the movement.
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related articles on
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he braisait in sauternes, farcissait served with olives and prunes. He proposed to accompany her recipe a
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on
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Traditionally this dish is accompanied by the same wine served braising ham ref name="MOG306"/.
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When a california recipe gets an article on the french wikipedia, you know youve made it...
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http://www.allamericanspeakers.com/celebritytalentbios/Jeremiah-Tower
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Delete unrelated trivia sections found in articles. Please review
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The
Virginia ham can be replaced by Paris ham, white wine with a
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from the article and its talk page, especially if potentially
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check out this translated article from the french wikipedia:
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contributor may be personally or professionally connected
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Smithfield ham Smithfield ham in Madeira] ref with
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