Hippie food : how back-to-the-landers, longhairs, and revolutionaries changed the way we eat
(Spoken CD)
Author
Contributors
Newbern, George, 1964- narrator.
Published
[New York] : HarperCollins, [2018].
Edition
Unabridged.
ISBN
9781538456194, 1538456192, 9781538456217, 1538456214
Physical Desc
8 audio discs (9 1/4 hr.) : CD audio, digital ; 4 3/4 in.
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Newton - Audiobook | AUDIOBOOK CD 394.12 K16H | On Shelf |
More Details
Published
[New York] : HarperCollins, [2018].
Format
Spoken CD
Edition
Unabridged.
Language
English
ISBN
9781538456194, 1538456192, 9781538456217, 1538456214
Notes
General Note
Compact disc.
Participants/Performers
Read by George Newbern.
Description
A narrative history 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.
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Citations
APA Citation, 7th Edition (style guide)
Kauffman, J., & Newbern, G. (2018). Hippie food: how back-to-the-landers, longhairs, and revolutionaries changed the way we eat (Unabridged.). HarperCollins.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Kauffman, Jonathan and George Newbern. 2018. Hippie Food: How Back-to-the-landers, Longhairs, and Revolutionaries Changed the Way We Eat. HarperCollins.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Kauffman, Jonathan and George Newbern. Hippie Food: How Back-to-the-landers, Longhairs, and Revolutionaries Changed the Way We Eat HarperCollins, 2018.
MLA Citation, 9th Edition (style guide)Kauffman, Jonathan,, and George Newbern. Hippie Food: How Back-to-the-landers, Longhairs, and Revolutionaries Changed the Way We Eat Unabridged., HarperCollins, 2018.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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