Excerpt
In his new book, Jonathan Kauffman argues that much of our modern cuisine came from counterculture kitchens.
A line cook turned journalist, Jonathan Kauffman is an International Association of Culinary Professionals and James Beard Award-winning staff writer at the San Francisco Chronicle and author of new book, Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat.