By 1893, California's citrus industry was so successful that growers formed a cooperative (today, we know it as Sunkist Growers) to promote and sell their fruit. Marketing, of course, was critical, and fruit crate labels contributed.
As these photos of old-school eateries reveal, L.A. has long been a great place to get good ol' American classics like burgers and sandwiches, but its roots are deep in cuisine imported from the rest of the world as well.
California's agricultural roots run deep, especially when it comes to citrus. Spanish missionaries settling the state in the 1700s cultivated oranges and lemons, and their popularity boomed during the Gold Rush, during which time they were coveted for their scurvy-preventing properties.
It's one of the most influential styles of Chinese cooking and widely beloved among Angelenos. All of the Shandong-inspired restaurants in the Los Angeles serve noodles, scallion pancakes, and dumplings.
Yunnan is one of the most gorgeous provinces of China, highly praised by poets and landscape artists for its sweeping topography and lakes. It's a place of cobblestone streets, courtyards, curved Chinese roofs, and more importantly -- pungently spicy cuisine.
I compared a block of cheddar cheese with a bag of pre-shredded cheddar from the same company. The shredded cheese contained -- in addition to the ingredients also listed on the block of cheese -- potato starch, powdered cellulose, and natamycin.
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