Talk:Jeremiah Tower

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Clean-up[edit]

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 http://www.allamericanspeakers.com/celebritytalentbios/Jeremiah-Tower. In a spot check I don't see that this speaker's bureau is in the habit of using Wikipedia bios for its speakers; I'm assuming the article was plagiarized from the website. Wikidemo 16:26, 30 June 2007 (UTC)[reply]

WikiProject class rating[edit]

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. BetacommandBot 14:05, 9 November 2007 (UTC)[reply]

Ham California[edit]

check out this translated article from the french wikipedia:

The ham Californian is a dish originally from Berkeley in Alameda County in California.

-Origin

This is a variation of the covenants Jeremiah Tower, chef Chez Panisse, devised in the early 1970. He became famous by writing his card a Virginia ham peppery, the Smithfield ham, he braisait in sauternes, farcissait served with olives and prunes. He proposed to accompany her recipe a Château Caillou, vintage 1947 Weekly Wine on the site appellationnyc.com

-Ingredients

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.

-Preparation

Slices ham are first braised with white wine in a skillet. At the same time, tomato s, halved and seeded, are set to return to the olive oil with a bay leaf. The mushroom 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 .

-Pairing wine

Traditionally this dish is accompanied by the same wine served braising ham ref name="MOG306"/.

-Variants

The Virginia ham can be replaced by Paris ham, white wine with a red wine, port or madeira ref name="MOG306"/. Jeremiah Tower proposed the' in Smithfield ham Smithfield ham in Madeira] ref with Pol Roger champagne or malmsey Madeira Jeremiah Tower, California dish] ref.

-Notes and references

-Bibliography

Othonin Madeleine Girard, The Book of wine. All Wines of the World, directed by Louis Orizet, Ed. The Two Roosters However, 29 rue de la Boétie, 75008 Paris, 1970.

-See also

-Related Articles

Portal | Wine | Gourmet | California

Category: Wine and Cooking

Category: Flat to pig meat

Category: Gastronomy California

Category: kitchen (United States)

Category: Ham

When a california recipe gets an article on the french wikipedia, you know youve made it...Mercurywoodrose (talk) 03:20, 20 December 2012 (UTC) — Preceding unsigned comment added by 99.157.206.37 (talk) [reply]

Attributions[edit]

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 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 Culinary Revolution 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 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 who's Who list and parade. Too much discussion is spent on celebrity fascination, not enough on real content and culture of the movement. Ca.papavero (talk) 09:55, 28 April 2015 (UTC)[reply]

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 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. Ca.papavero (talk) 21:21, 29 April 2015 (UTC)[reply]