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from counterculture to contemporary American cuisine in Jonathan Kauffman’s “Hippie Food” 

A poignant look at how the revolutionary “hippie” food of the 1960s and 70s — from sprouted whole grains and legumes to organic produce, soy, and macrobiotics — evolved into what we eat today.  

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4 indispensable cooking lessons from Julia Child’s “My Life in France”

If it’s possible for words to nourish you, Julia Child’s do just that.