Ever since I moved to San Francisco, I've been looking for a certain resource -- a history of the food of the region, from the Native American times to more or less the present. And it wasn't until I received food historian Erica J. Peters' new book, San Francisco: A Food Biography, that I realized I hadn't been able to find it before because it hadn't been written yet.
It's a dense historical volume, more suited to dipping into as a resource than sitting and reading from cover to cover, but it's packed with fascinating information about the formations of the Bay Area's rich food culture. Whether you want to learn about the origins of Rice-a-Roni (originally a Lebanese treat), the rise of tamales in the Mission, or the actual history of some of S.F.'s oldest restaurants, it's in the book -- as well as an outline of the diverse immigrant groups that came to the city and influenced its cuisine.More »