Gastronomia Californiensis est ars coquinaria et convivalis civitatis Californiae. Civitate anno 1850 in Civitatibus Foederatis incorporata, regio Californiensis olim a populis Americanis indigenis habitata iamdudum ab HispanisMexicanis colonizata est, qui ibi vineas et aurantia coluerunt. Medio saeculo XIX Anglophoni Americani, mox Sinae aliique populi multi immigrare coeperunt. Hi omnes cultus habitudinesque culinarias suas apportabant.
Bibliographia
Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest (Albuquerque: University of New Mexico Press, 2017) pp. 70-71, 151, 187
Thomas McNamee, Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution. 2007. ISBN 978-1-59420-115-8
Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 69-71
Jeffrey M. Pilcher, "Was the Taco Invented in Southern California?" in Gastronomica vol. 8 no. 1 (2008) pp. 26–38
Robert F. G. Spier, "Food Habits of Nineteenth-Century California Chinese" in California Historical Society Quarterly vol. 37 (1958) pp. 79–84
Sylvia Wu, Madame Wu's Garden : a pictorial history of a celebrated landmark. Sanctae Monicae: Wu Enterprises, 2001
Praecepta culinaria
1898 : Encarnación Pinedo, El cocinero español. Franciscopoli (Dan Strehl, Victor Valle, edd., Encarnación’s kitchen : Mexican recipes from nineteenth-century California [Berkeleiae: University of California Press, 2003])
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