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Hippie food : how back-to-the-landers, longhairs, and revolutionaries changed the way we eat / Jonathan Kauffman.

by Kauffman, Jonathan.

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William Morrow, an imprint of HarperCollins, 2018.

Food habits -- United States -- History -- 20th century.

Natural foods -- United States -- History.

Natural foods industry -- United States -- History.

9780062437303 (hc.)

344 pages ; 24 cm.

Includes bibliographical references (pages 325-332) and index.

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. 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.

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