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Book Group: Hippie Food, by Jonathan Kauffman

April 5 @ 7:00 pm - 9:00 pm

Free
Hippie Food- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat, by Jonathan Kauffman

The Slow Food Russian River Book Group will be discussing Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat, by Jonathan Kauffman (William Morrow, 2018) on Thursday, April 5, 7-9 pm.

The Book Group meets the first Thursday of the month, 7 – 9pm, usually in Sebastopol, but for this session in Rohnert Park. It’s a convivial dinner. Please bring a dish for four and a beverage.

To RSVP and get directions please email the SFRR Book Group <sfrrbookgroup@gmail.com> If you have not attended the Book Group before please tell a bit about yourself. Same if you wish receive the newsletter of the Book Group.

Membership

To be a member of the Book Group you don’t need to be a member of Slow Food, although – of course – we hope that with time you will become one.

About Jonathan Kauffman

Publishers Blurb of Hippie Food, by Jonathan Kauffman

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.

Reviews

The Far Out History Of How Hippie Food Spread Across America, NPR January 23, 2018

Bibliographic Details

Title Hippie food: how back-to-the-landers, longhairs, and revolutionaries changed the way we eat
Description
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.
“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.” —
Includes bibliographical reference (pages 293-332) and index.
Text in English.
Publisher
New York, NY : William Morrow, an imprint of HarperCollins Publishers
Creation Date
2018
Format
344 pages ; 24 cm.
Language
English
Identifier
ISBN : 9780062437303
ISBN : 0062437305
Dewey : 394.1/20973
OCLC Number
1019909301
1002685991

Details

Date:
April 5
Time:
7:00 pm - 9:00 pm
Cost:
Free
Event Category:

Venue

Private Home in Rohnert Park
4903 Petaluma Hill Road
Rohnert Park, CA United States
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