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

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

Journey back a half century in time-to the 1960s and 1970s-with food writer Jonathan Kauffman, who tells the story of how a coterie of unusual men and women embraced an alternative diet 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, wholesome, and communal way of eating.

From the mystical rock-and-roll cult known as the Source Family and their legendary vegetarian Hollywood restaurant, to the free brown bread served by activists known as the Diggers in Haight-Ashbury during the Summer of Love, to the rise of food co-ops and the origins of organic farming, Kauffman reveals how quotidian staples such as sprouts, tofu, granola, brown rice, and whole-grain bread became part of our diets. He tracks hippie food's journey from California to Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, and from a niche oddity to a cuisine eaten in every corner of this country.

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

About the Author

A former cook and dishwasher, Jonathan Kauffman is a James Beard Award winning journalist and staff writer at the San Francisco Chronicle. He was previously the restaurant critic at the East Bay Express, Seattle Weekly and SF Weekly, as well as the San Francisco editor at Tasting Table. He contributes regularly to San Francisco magazine and Wine & Spirits, and has written for Lucky Peach, Food & Wine.com and Slate. His articles have been anthologized in several editions of Best Food Writing. A native of Minnesota, he now lives in San Francisco.

Specifications:

  • ISBN : 9780062437310
  • Product Type : Book
  • Format : Paperback
  • Author : Jonathan Kauffman
  • Language : ENG
  • Country of Publication : US
GTIN: 9780062437310

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