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Hippie food : how back-to-the-landers, longhairs, and revolutionaries changed the way we eat

Author: Jonathan Kauffman
Publisher: New York, NY : William Morrow, an imprint of HarperCollins Publishers, [2018] ©2018
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"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  Read more...
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Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Jonathan Kauffman
ISBN: 9780062437303 0062437305
Language Note: Text in English.
OCLC Number: 1019909301
Description: 344 pages ; 24 cm
Contents: Fruits, seeds, and (health) nuts in Southern California --
Brown rice and the macrobiotic pioneers --
Brown bread and the pursuit of wholesomeness --
Tofu, the political dish --
Back-to-the-landers and organic farming --
Vegetarians on the curry trail --
Food co-ops, social revolutionaries, and the birth of an industry.
Responsibility: Jonathan Kauffman.

Abstract:

"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."--
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"Briskly entertaining... I thought I knew this story, but Kauffman has added a lot to it, in the way of both fresh information and narrative verve." -- Michael Pollan for the<em> New York Times Read more...

 
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