LEADER 02680pam 2200205 a 4500
001 892993
005 20181210092822.0
008 181226s2018 nyu g b 001 0 eng
010 $a 2017278622
020 $a9780062437303 (hbk.) :$cNT$945
040 $aTWTNM$beng$dTWTNM
050 00$aGT2853.U5$bK38 2018
082 04$a394.120973$222
100 1 $aKauffman, Jonathan,$eauthor.
245 10$aHippie food :$bhow back-to-the-landers, longhairs, and revolutionaries changed the way we eat /$cJonathan Kauffman.
250 $aFirst edition.
260 $aNew York, NY :$bWilliam Morrow, an imprint of HarperCollins Publishers,$c[2018].
300 $a344 p. ;$c24 cm.
504 $aIncludes bibliographical reference (pages 293-332) and index.
505 0 $aFruits, 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 -- Vegetarianson the curry trail -- Food co-ops, social revolutionaries, and the birth of an industry.
520 $a"An enlightening narrative history--an entertaining fusion of Tom Wolfe and Michael Pollan--that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century--to the 1960s and 1970s--to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers' brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today's quotidian whole-foods staples--including sprouts, tofu, yogurt, brown rice, and whole-grain bread--were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food's journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today."--$c(Source of summary not specified).
546 $aText in English.
650 0$aFood habits$zUnited States$xHistory$y20th century.
650 0$aNatural foods$zUnited States$xHistory.
650 0$aNatural foods industry$zUnited States$xHistory.
650 4$aHISTORY / Social History.
650 4$aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
650 4$aCOOKING / Regional & Ethnic / American / General.