Hippie Food: How Back-to-the-landers, Longhairs, And Revolutionaries Changed The Way We Eat

Hardcover | November 14, 2017

byJonathan Kauffman

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Food writer Jonathan Kauffman journeys back more than half a century in time—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 organic, Kauffman reveals how today’s quotidian wholefoods 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, Washington, 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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From the Publisher

Food writer Jonathan Kauffman journeys back more than half a century in time—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 ba...

A line cook turned journalist, Jonathan Kauffman is an IACP and James Beard Award-winning staff writer at the San Francisco Chronicle. He served as the restaurant critic at East Bay Express, Seattle Weekly, and SF Weekly as well as the San Francisco editor at Tasting Table. He has contributed regularly to San Francisco magazine and Luc...
Format:HardcoverDimensions:336 pages, 9 × 6 × 1.09 inPublished:November 14, 2017Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0062437305

ISBN - 13:9780062437303

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