Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
4/5
()
Currently unavailable
Currently unavailable
About this ebook
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.
Jonathan Kauffman
A line cook turned journalist, Jonathan Kauffman is an International Association of Culinary Professionals and James Beard Award–winning 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.
Related to Hippie Food
Related ebooks
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland Rating: 4 out of 5 stars4/5Gastropolis: Food & New York City Rating: 0 out of 5 stars0 ratingsSoul Food: The Surprising Story of an American Cuisine, One Plate at a Time Rating: 4 out of 5 stars4/5Big Vegan Rating: 4 out of 5 stars4/5America: The Great Cookbook Rating: 4 out of 5 stars4/5Heirloom Beans Rating: 4 out of 5 stars4/5The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts Rating: 3 out of 5 stars3/5Sweet Potatoes: a Savor the South cookbook Rating: 4 out of 5 stars4/5Whole Grains for a New Generation Rating: 5 out of 5 stars5/5Eight Flavors: The Untold Story of American Cuisine Rating: 4 out of 5 stars4/5Something Old, Something New: Classic Recipes Revised Rating: 5 out of 5 stars5/5Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Rating: 4 out of 5 stars4/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Vegetarian Heartland: Recipes for Life's Adventures Rating: 0 out of 5 stars0 ratingsAn Everlasting Meal: Cooking with Economy and Grace Rating: 4 out of 5 stars4/5Unprocessed: My City-Dwelling Year of Reclaiming Real Food Rating: 4 out of 5 stars4/5Salmagundi: A Celebration of Salads from around the World Rating: 4 out of 5 stars4/5Women on Food Rating: 3 out of 5 stars3/5Savoring the South: Memories of Edna Lewis, the Grande Dame of Southern Cooking Rating: 0 out of 5 stars0 ratingsThe Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart Rating: 4 out of 5 stars4/5The Pollan Family Table: The Very Best Recipes and Kitchen Wisdom for Delicious Family Meals Rating: 4 out of 5 stars4/5How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century Rating: 3 out of 5 stars3/5A History of Cookbooks: From Kitchen to Page over Seven Centuries Rating: 5 out of 5 stars5/5The Food Almanac: Recipes and Stories for a Year at the Table Rating: 4 out of 5 stars4/5Building Houses out of Chicken Legs: Black Women, Food, and Power Rating: 4 out of 5 stars4/5The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes Rating: 3 out of 5 stars3/5Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen Rating: 5 out of 5 stars5/5An Omelette and a Glass of Wine Rating: 4 out of 5 stars4/5Ruffage: A Practical Guide to Vegetables Rating: 5 out of 5 stars5/5
Regional & Ethnic Food For You
Mediterranean Diet Cookbook Rating: 5 out of 5 stars5/530 Day Mediterranean Diet Meal Plan: Ultimate Weight Loss Plan With 100 Heart Healthy Recipes Rating: 4 out of 5 stars4/5Mediterranean Diet Meal Prep Cookbook: Easy And Healthy Recipes You Can Meal Prep For The Week Rating: 5 out of 5 stars5/5America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants Rating: 4 out of 5 stars4/5The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen Rating: 5 out of 5 stars5/5Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratingsThe Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes Rating: 0 out of 5 stars0 ratingsCook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba: A Cookbook Rating: 4 out of 5 stars4/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5The Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations Rating: 3 out of 5 stars3/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsRustic Mexican: Authentic Flavors for Everyday Cooking Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5The Everlasting Meal Cookbook: Leftovers A-Z Rating: 5 out of 5 stars5/5The Foxfire Book of Appalachian Cookery Rating: 5 out of 5 stars5/5The Weeknight Mediterranean Kitchen: 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking Rating: 4 out of 5 stars4/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals—Made in Minutes Rating: 0 out of 5 stars0 ratingsFrench Comfort Food Rating: 5 out of 5 stars5/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Ruffage: A Practical Guide to Vegetables Rating: 5 out of 5 stars5/5Matty Matheson: A Cookbook Rating: 0 out of 5 stars0 ratingsOaxaca: Home Cooking from the Heart of Mexico Rating: 0 out of 5 stars0 ratingsThe Official Downton Abbey Afternoon Tea Cookbook Rating: 4 out of 5 stars4/5
Reviews for Hippie Food
22 ratings4 reviews
- Rating: 4 out of 5 stars4/5Hippie Food by Jonathan Kauffman is a 2018 William Morrow publication.Informative and educational!! This well- researched book delves into the way the sixties counterculture raised awareness and concerns about preservatives and other food additives, and changed our eating habits, incorporating brown rice, wheat bread, tofu, and organics into mainstream consciousness, and into supermarkets. These foods now grace our tables as everyday staples, a far cry from the white rice, white flour, and packaged white bread frequently used in households up to that point. “Health in America is controlled by the refined food industrialists who support a multi-million- dollar business.” Adelle DavisWhy did the counterculture start eating foods like brown rice, tofu, granola, and whole-wheat bread in the 1960’s and 1970’s? Tracing just how these fringe ideas and ingredients spread to so many communities felt like an impossible task, fifty years later. When I would ask former hippies why they thought natural foods had taken off all over the country at the same time, swear to God, half a dozen of them answered, “Magic”. Then I would start talking to them about what they themselves were during those years and the read answer emerged: travel.As a child, I remember my parent buying that brick style block of Sunbeam white bread. It really wasn’t until much later- in the 1980’s that wheat bread became more commonplace, at least in my neck of the woods. Now, I simply can’t imagine ever buying white bread again. I haven’t eaten white bread in decades. I never gave much thought as to how or when these changes began to take hold, but once I started reading this book, I was surprised by the humble beginnings of organic and brown rice farming, and the history of wheat bread. ‘Gypsy Boots feel so fine, I feel so great. So, let me go open that gate. I just have a had tremendous date with a glass of milk and a soy bean cake. All my muscles are strong and loose, because I drink lots of mango juice. For scorns and frowns I have no use, cause I feel wild as a goose. Life is a game of take and give. The world is my brother and I love to live. So, what’s this living really worth if there isn’t any peace on earth.’For the foodie, this is a fun and fascinating journey, written with a little wit and humor, and loaded with interesting trivia. Be aware, though, that if you are looking for a recipe book, this is not one. However, if you are into organics and healthy foods you will this book to be very interesting. I really enjoyed this book tremendously. It was a learning experience and I discovered so many things about whole foods, and the fun history behind the trends and how they eventually became our ‘new normal’.
- Rating: 5 out of 5 stars5/5You will not believe how much I enjoyed this book. This is the book that all of us in the alt ag / alt food world have wanted to write. Finally Jonathan Kauffman did it. His research is exhaustive and his prose accurate and properly irreverent. A wealth of information and coherent portrait of a era that young people today can hardly believe existed.I am a few years to young to have been in the thick of things, but I surely hang out with people who were. Many of my close friends dropped out of college to live on communes. Or followed rock bands sewing costumes! Or lived in the important towns – Ithaca!! Moosewood!! Everyone over the age of 60 should read this book if only for nostalgia. Mr. Kauffman's enthusiasm communicates directly with my brain and limbic system. I wonder, though, if you weren't there how much you will believe him. Trust me. This is how it was.My only wish is that the cover had been in psychedelic pink and purple.Buy this book for yourself and give a copy to your parents.NB For full disclosure I should mention that one of my academic papers is cited. Yippee, I say, but be assured, my review is unbiased by this small glory.
- Rating: 4 out of 5 stars4/5Compact and excellently written. Leaves you wanting for more.
- Rating: 4 out of 5 stars4/5I did not grow up in a family that ate this kind of food--my mother and grandmother were, for the most part, traditional cooks. But I was generally aware of of "hippie food" or health food--brown rice, lentils, tofu, carob. This is an interesting, though not super in depth, history of the rise of health food in the US and how different products found their way onto our shelves.