– History:
– The Farm founded in 1971 in Lewis County, Tennessee
– Diet is vegan, uncommon in the US at the time
– UNICEF sent nutritionists to examine the community’s diet
– The Farm Vegetarian Cookbook first published in 1975
– Louise Hagler wrote books on soy foods
– Contents:
– Emphasizes soy products like soymilk, tofu, and tempeh
– Provides guidelines for making soy products from scratch
– One of the first cookbooks with good-tasting vegan recipes
– Cookbook not intended to be cultish or faddish
– Leadership by Stephen Gaskin in the introduction
– Impact:
– Tofu considered a staple in vegetarian kitchens
– Introduced soy foods and vegan diet to Americans
– Major contribution to westernizing oriental recipes
– Pioneered vegan nutrition and cooking with tofu
– Introduced Americans to tofu, tempeh, and textured vegetable protein
– Reputation:
– Called a staple in vegetarian kitchens by Vegetarian Times
– Named one of the five best vegan cookbooks
– Pioneering and influential according to food historians
– Famous cheese-alternative cookbook with innovative recipes
– Referred to as a classic by the Fellowship for Intentional Community
– References:
– Douglas Stevenson’s book “The Farm Then and Now” provides insights
– “Magic Bean: The Rise of Soy in America” by Matthew Roth discusses its impact
– Various publications and historians highlight the cookbook’s significance
– The Farm Vegetarian Cookbook has left a lasting mark in the culinary world