Book Recommendation: Hippie Food: How the Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way we Eat. 

A fun book for foodies, hippies, healthys,  and anyone interested in eating well.

The “hippie food” trends of the 1960s and 1970s were not passing fads, but the foundation of an important food movement that is going strong today, says author Jonathan Kauffman in his new book, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way we Eat.

Kauffman tells us that vegetarianism in the United States reaches as far back as the 1830s and was mostly practiced by religious groups. Over time, it evolved from a fringe element to big business. 

The San Francisco Bay Area was the “intellectual center of the hippie food movement,” Kauffman, a restaurant reviewer for the San Francisco Chronicle, says. But he traveled to Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington and Vermont to track hippie food’s journey from niche oddity to a cuisine eaten throughout the country.

Food co-ops were formed with the motto “Food for People, Not for Profit.”  What the 60s and 70s food movements were about, Kauffman reminds us, was consumers attempting to take back control of the food supply. 

Published by William Morrow.