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03612aam a2200445Ii 4500 001 B5DB1294115411E88690CA2497128E48 003 SILO 005 20200118010508 008 180119t20182018nyu b 001 0 eng d 020 $a 0062437305 020 $a 9780062437303 035 $a (OCoLC)1019909301 040 $a CDX $b eng $e rda $c CDX $d CDX $d M$K $d IGA $d WKM $d IUK $d OCLCF $d IOU $d SILO 043 $a n-us--- 050 4 $a GT2853.U5 $b K38 2018 082 04 $a 394.1/20973 $2 23 100 1 $a Kauffman, Jonathan, $e author. 245 10 $a Hippie food : $b how back-to-the-landers, longhairs, and revolutionaries changed the way we eat / $c Jonathan Kauffman. 250 $a First edition. 264 1 $a New York, NY : $b William Morrow, an imprint of HarperCollins Publishers, $c [2018] 300 $a 344 pages ; $c 24 cm 504 $a Includes bibliographical reference (pages 293-332) and index. 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. 505 0 $a 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. 650 0 $a Food habits $z United States $x History $y 20th century. 650 0 $a Natural foods $z United States $x History. 650 0 $a Natural foods industry $z United States $x History. 941 $a 10 952 $l YEPF572 $d 20231012013348.0 952 $l FXPH314 $d 20220909053054.0 952 $l OVUX522 $d 20191211020908.0 952 $l UNUX074 $d 20181010010917.0 952 $l GUPF501 $d 20181005010905.0 952 $l D8PD522 $d 20180524011802.0 952 $l UQAX771 $d 20180426011548.0 952 $l USUX851 $d 20180403021809.0 952 $l GBPF771 $d 20180303010957.0 952 $l BAPH771 $d 20180214010051.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=B5DB1294115411E88690CA2497128E48 994 $a C0 $b IOUInitiate Another SILO Locator Search