Jonathan Kauffman

Hippie Food (eBook, ePUB)

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

• Format: ePub

Produktbeschreibung

An enlightening narrative historyan entertaining fusion of Tom Wolfe and Michael Pollanthat 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 centuryto the 1960s and 1970sto 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 staplesincluding sprouts, tofu, yogurt, brown rice, and whole-grain breadwere 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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Produktdetails

• Verlag: HarperCollins
• Seitenzahl: 355
• Erscheinungstermin: 21. November 2023
• Englisch
• ISBN-13: 9780062437327
• Artikelnr.: 48393798

Autorenporträt

A line cook turned journalist, Jonathan Kauffman is an International Association of Culinary Professionals and James Beard Awardwinning 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.