New York Times: Michael Pollan writes a glowing review of Hippie Food in the New York Times Book Review, calling it “briskly entertaining” and praising its “fresh information and narrative verve.”
Publishers Weekly: The October 16, 2017, issue of Publishers Weekly gives Hippie Food a starred review, calling it “informative” and “briskly paced.” “This is an outstanding food and cultural history,” the review concludes.
Wall Street Journal: In his feature-length review, Rien Fertel writes, “We’re all hippies now. … You might eschew tofu and renounce alfalfa sprouts, but foods like yogurt, granola, hummus, avocado and soy sauce, ingredients that were first embraced by hippie faddists in the 1960s and ’70s, likely figure in your daily diet.”
San Francisco Chronicle: Freelance contributor Steve Silberman writes a full-length review of Hippie Food. “It’s hard to read more than a few pages without feeling compelled to do something — whether it’s digging a plot for lettuce in your backyard, taking a trip to the farmers’ market or busting out an old tamari-stained copy of Mollie Katzen’s Moosewood Cookbook to resurrect your mushroom moussaka,” he writes.
Kirkus Reviews: The book’s first review. Kirkus writes, “Kauffman comprehensively presents the history and the momentum of the organic food revolution while foraging for the keys to its increasing desirability and crossover appeal. An astute, highly informative food exposé that educates without bias, leaving the culinary decision-making to readers.”