"The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States 21 Haziran 2013 tarihinde Wayback Machine sitesinde arşivlendi. Greenwood Publishing Group, 2007 ISBN 0313338779, 440, page 212
"Arşivlenmiş kopya". 14 Haziran 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 8 Ağustos 2011. "Northern Africa.", Foodspring.com. Erişim Haziran 2011.
Freeman, Nancy (2 Mart 2007). "American Food, Cuisine". Sallybernstein.com. 7 Mart 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 24 Nisan 2010.
"Arşivlenmiş kopya". 14 Haziran 2011 tarihinde kaynağından arşivlendi. Erişim tarihi: 8 Ağustos 2011. "Northern Africa.", Foodspring.com. Erişim Haziran 2011.
Freeman, Nancy (2 Mart 2007). "American Food, Cuisine". Sallybernstein.com. 7 Mart 2015 tarihinde kaynağından arşivlendi. Erişim tarihi: 24 Nisan 2010.
"The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer Culture and Customs of the United States 21 Haziran 2013 tarihinde Wayback Machine sitesinde arşivlendi. Greenwood Publishing Group, 2007 ISBN 0313338779, 440, page 212
