Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat

by Jonathan Kauffman

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Overview

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat by Jonathan Kauffman

An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.

Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.

From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.

A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Product Details

ISBN-13: 9780062437327
Publisher: HarperCollins Publishers
Publication date: 01/23/2018
Sold by: HARPERCOLLINS
Format: NOOK Book
Pages: 352
Sales rank: 230,444
File size: 2 MB

About the Author

A line cook turned journalist, Jonathan Kauffman is an International Association of Culinary Professionals and James Beard Award–winning staff writer at the San Francisco Chronicle. He served as the restaurant critic at the East Bay Express, Seattle Weekly, and SF Weekly for more than a decade, and has contributed regularly to San Francisco magazine, Lucky Peach, and Wine & Spirits. His articles have also been anthologized in several editions of Best Food Writing. A native of Indiana, he now lives in San Francisco.

Table of Contents

Introduction 1

1 Fruits, Seeds, and (Health) Nuts in Southern California 19

2 Brown Rice and the Macrobiotic Pioneers 58

3 Brown Bread and the Pursuit of Wholesomeness 97

4 Tofu, the Political Dish 131

5 Back-to-the-Landers and Organic Farming 169

5 Vegetarians on the Curry Trail 206

7 Food Co-ops, Social Revolutionaries, and the Birth of an Industry 238

Conclusion 273

Acknowledgments 289

Notes 293

Bibliography 325

Index 333

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