000851136 000__ 03390cam\a2200373\i\4500
000851136 001__ 851136
000851136 005__ 20210515154611.0
000851136 008__ 180824t20182018nyu\\\\\\b\\\\001\0\eng\d
000851136 010__ $$a  2017278622
000851136 020__ $$a9780062437303$$q(hardcover)
000851136 020__ $$a0062437305$$q(hardcover)
000851136 035__ $$a(OCoLC)on1019909301
000851136 035__ $$a851136
000851136 040__ $$aCDX$$beng$$erda$$cDLC$$dCDX$$dM$K$$dIGA$$dWKM$$dIUK$$dOCLCF$$dZVR$$dFMB$$dEYM$$dUAP$$dMEU$$dCZA$$dRIOSL$$dMOF$$dCSA$$dCNO$$dIBI$$dJDP$$dH4N$$dRIU$$dAGL$$dUKMGB
000851136 042__ $$alccopycat
000851136 043__ $$an-us---
000851136 049__ $$aISEA
000851136 05000 $$aGT2853.U5$$bK38 2018
000851136 08204 $$a394.1/20973$$223
000851136 1001_ $$aKauffman, Jonathan,$$eauthor.
000851136 24510 $$aHippie food :$$bhow back-to-the-landers, longhairs, and revolutionaries changed the way we eat /$$cJonathan Kauffman.
000851136 250__ $$aFirst edition.
000851136 264_1 $$aNew York, NY :$$bWilliam Morrow, an imprint of HarperCollins Publishers,$$c[2018]
000851136 300__ $$a344 pages ;$$c24 cm
000851136 336__ $$atext$$btxt$$2rdacontent
000851136 337__ $$aunmediated$$bn$$2rdamedia
000851136 338__ $$avolume$$bnc$$2rdacarrier
000851136 504__ $$aIncludes bibliographical reference (pages 293-332) and index.
000851136 5050_ $$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 -- Vegetarians on the curry trail -- Food co-ops, social revolutionaries, and the birth of an industry.
000851136 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).
000851136 546__ $$aText in English.
000851136 650_0 $$aFood habits$$zUnited States$$xHistory$$y20th century.
000851136 650_0 $$aNatural foods$$zUnited States$$xHistory.
000851136 650_0 $$aNatural foods industry$$zUnited States$$xHistory.
000851136 85200 $$bgen$$hGT2853.U5$$iK38$$i2018
000851136 909CO $$ooai:library.usi.edu:851136$$pGLOBAL_SET
000851136 980__ $$aBIB
000851136 980__ $$aBOOK