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No Meat Required: The Cultural History and Culinary Future of Plant-based Eating

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This book is about putting meatless diets in the US in their cultural and culinary context. We’re not just talking about hippies who would put carob in a cookie rather than chocolate chips, or the folks at The Farm commune in Tennessee who made cheese from nutritional yeast and tofu—though they do appear in the book. But there are also the ecofeminists of the second wave who gave up meat when they divorced their husbands. There are the anarchist punks of the 1980s, who wanted to smash the state with recipes for massive pots of three-bean chili that they would serve to the bands crashing on their living room floors. We’re also talking about the chefs from the aughts through now who have turned veganism from a punchline into a cuisine al its own, where the ingredients are as farm-to-table as any omnivorous chefs’, and the techniques used just as complex.

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Detail Information

Series Title

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Call Number

641 Ken-n

Publisher

Boston : Beacon Press., 2023

Collation

199 p.

Language

English

ISBN/ISSN

978-0-8070-6918-9

Classification

641

Subject(s)

Culinary - History
Food - Plant-based

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File Attachment

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