Jonathan Kauffman (born 1971) is an American food writer who has written for Bon Appétit, The Wall Street Journal, The New York Times, Hazlitt, Los Angeles Times, San Francisco (magazine), Eater, Men's Health, Wine & Spirits, and Lucky Peach.
[3] His first book, Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat, (2018) is a James Beard Foundation Award nominee, a 2022 Art of Eating nominee, and was listed as one of the best food books of 2018 by The New Yorker and Smithsonian (magazine).
"[4] He conducted research for five years while working as a reporter at The San Francisco Chronicle,[5] finally publishing Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat in 2018.
"[1] Michael Pollan in a NYT Book Review, notes that in order to write the book, Kauffman "interviewed many in the cast of hippie farmers, cooks, communards and food artisans who together forged what Kauffman asks us to regard as a new and 'unique, self-contained cuisine.'
[13][14] Kauffman is the recipient of two James Beard Foundation Awards, and has received two additional nominations.