Editing Akiko Aoyagi
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{{Short description|American writer}} |
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}}</ref> Her thesis project explored “designing clothing for children with physical and mental deficits.”<ref name=HF45/> |
}}</ref> Her thesis project explored “designing clothing for children with physical and mental deficits.”<ref name=HF45/> |
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After graduation, she worked as a fashion designer in Tokyo,<ref name=me/> where she lightened her hair and wore "tie-dye maxi-skirts.”<ref name=HF45>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=145}}</ref> She was frustrated |
After graduation, she worked as a fashion designer in Tokyo,<ref name=me/> where she lightened her hair and wore "tie-dye maxi-skirts.”<ref name=HF45>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=145}}</ref> She was frustrated however, as she found herself in “a pressure-packed, highspeed job and I did not like it. It was a superficial, very exhausting life which I wanted to change. I wanted to go to Africa with the Peace Corps.”<ref name=me>{{cite web |
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|url=https://www.motherearthnews.com/real-food/akiko-aoyagi-zmaz77mazbon/ |
|url=https://www.motherearthnews.com/real-food/akiko-aoyagi-zmaz77mazbon/ |
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|title=The Plowboy Interview: Bill Shurtleff and Akiko Aoyagi |
|title=The Plowboy Interview: Bill Shurtleff and Akiko Aoyagi |
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==Soy== |
==Soy== |
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===The Books of Tofu, Miso, and Tempeh=== |
===The Books of Tofu, Miso, and Tempeh=== |
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During that same time period in 1971, Shurtleff read the (then) recently released ''[[Diet for a Small Planet]]'' by [[Frances Moore Lappé]], which argued that [[ |
During that same time period in 1971, Shurtleff read the (then) recently released ''[[Diet for a Small Planet]]'' by [[Frances Moore Lappé]], which argued that [[soybean]]’s were a superior source of protein.<ref name=HF45/><ref name=HF46>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=146}}</ref> Using Lappe’s book as a reference, Shurtleff wanted to learn more about [[Tofu]].<ref name=HF46/> Aoyagi later noted that although she had grown up with Tofu, (“just like you grow up with bread in this country”),<ref name=me/> Shurtleff’s interest in it gave her a new appreciation for the art of [[Tofu#Production|Tofu production]].<ref name=berry174-5/> Aoyagi introduced Shurtleff to “[[Kyoto]]’s [[Haute cuisine]] Tofu restaurants” where a 12 course meal was about three dollars. It was during one of these meals that they decided to create “a tofu cookbook that that would show Westerners how to prepare tofu.”<ref name=berry174-5/><ref name=westnyt/><ref name=me/> Aoyogi began to experiment with cooking tofu, “dredging up memories of dishes that she had grown up eating or had read about.”<ref name=HF46/> Over the next few years they conducted research, traveling, visiting tofu factories, ashram’s, and “grandmother’s who still remember the old ways,” learning the various elements of tofu production.<ref name=berry174-5/><ref name=me/><ref name=HF48/> |
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In 1972, they signed a book contract with Nahum and Beverly Stiskin, who ran the small independent publishing company Autumn Press (which published books on [[Macrobiotic diet|macrobiotics]] and the [[Shinto]] religion).<ref name=HF46/> Shurtleff apprenticed with “tofu master,” Toshio Arai, to learn traditional approaches to tofu production, and was sometimes joined by Aoyagi.<ref name=HF47>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=147}}</ref> Aoyagi began to test methods of reproducing the process at home, taking “more than one hundred times to get a reliable, reproducible method that [Shurtleff] could describe in words and she could illustrate with in-brush sketches.”<ref name=HF47/> She began by “re-creating the recipes she would see in tofu shops, finding uses for soybeans at all points during the process.”<ref name=HF48>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=148}}</ref> She would then “document each recipe in a mix of English and Japanese.”<ref name=HF48/> She also began to research western cookbooks such as ''[[The Joy of Cooking]]'', “and picked out dishes she thought she could remake with tofu.”<ref name=HF48/> In addition, she was creating illustrations for the recipes.<ref name=HF48/> |
In 1972, they signed a book contract with Nahum and Beverly Stiskin, who ran the small independent publishing company Autumn Press (which published books on [[Macrobiotic diet|macrobiotics]] and the [[Shinto]] religion).<ref name=HF46/> Shurtleff apprenticed with “tofu master,” Toshio Arai, to learn traditional approaches to tofu production, and was sometimes joined by Aoyagi.<ref name=HF47>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=147}}</ref> Aoyagi began to test methods of reproducing the process at home, taking “more than one hundred times to get a reliable, reproducible method that [Shurtleff] could describe in words and she could illustrate with in-brush sketches.”<ref name=HF47/> She began by “re-creating the recipes she would see in tofu shops, finding uses for soybeans at all points during the process.”<ref name=HF48>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=148}}</ref> She would then “document each recipe in a mix of English and Japanese.”<ref name=HF48/> She also began to research western cookbooks such as ''[[The Joy of Cooking]]'', “and picked out dishes she thought she could remake with tofu.”<ref name=HF48/> In addition, she was creating illustrations for the recipes.<ref name=HF48/> |
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''The Book of Tofu'', which contained all of Aoyagi’s crafted recipes and related illustrations, was published by Autumn Press in 1975.<ref name=berry174-5/><ref name=HF61>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=161}}</ref> According to [[The New York Times]], it was “received so enthusiastically,” that it was picked up by [[Ballantine Books]] for a mass market edition the following year.<ref name=westnyt/> Barry adds that the original 5000 copies sold out within the first month, and that 10,000 copies were printed in 1976.<ref name=berry174-5/> In response, Aoyagi and Shurtleff next produced ''The Book of Miso'' (1976).<ref name=HF61/><ref name=berry174-5/><ref name=westnyt/> |
''The Book of Tofu'', which contained all of Aoyagi’s crafted recipes and related illustrations, was published by Autumn Press in 1975.<ref name=berry174-5/><ref name=HF61>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=161}}</ref> According to [[The New York Times]], it was “received so enthusiastically,” that it was picked up by [[Ballantine Books]] for a mass market edition the following year.<ref name=westnyt/> Barry adds that the original 5000 copies sold out within the first month, and that 10,000 copies were printed in 1976.<ref name=berry174-5/> In response, Aoyagi and Shurtleff next produced ''The Book of Miso'' (1976).<ref name=HF61/><ref name=berry174-5/><ref name=westnyt/> |
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Next |
Next they came to the [[United States]] and traveled around the country in a [[Dodge Tradesman|Dodge Ram van]] to publicize both books. They gave interviews, met countercultural communities, and visited Zen centers.<ref name=HF62>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=162}}</ref> Aoyagi later remembered the experience of sixty-four stops in four months as “grueling.”<ref name=HF63>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=163}}</ref> They also visited the vegan-based intentional community, [[The Farm (Tennessee)|The Farm]], as Shurtleff had previously been in communication with them about Tempeh production, and had a chance to study it while there.<ref name=HF63/> The successful tour led to high book sales.<ref name=HF64>{{Cite book |title=Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat |last=Kauffman |first= Jonathan|authorlink=Jonathan Kauffman |year=2018 |publisher=[[William Morrow and Company|William Morrow]] |location= |isbn=978-0062437303 |page=164}}</ref> In addition, in 1979, they published ''The Book of Tempeh'' (1979).<ref name=berry174-5/><ref name=westnyt/> |
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===Soy centers and organizations=== |
===Soy centers and organizations=== |
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|date= |
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|publisher=soyinfocenter.com |
|publisher=soyinfocenter.com |
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}}</ref> Barry states that via the Center, Aoyagi and Shurtleff were able to act as “consultants to the growing international soyfoods industry.”<ref name=berry174-5/> Finally |
}}</ref> Barry states that via the Center, Aoyagi and Shurtleff were able to act as “consultants to the growing international soyfoods industry.”<ref name=berry174-5/> Finally in 1978, Aoyagi and Shurtleff co-founded The Soycrafters Association of North America that held conferences attended by countercultural food companies.<ref name=westnyt/><ref name=HF64/> |
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==Legacy== |
==Legacy== |
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*[https://www.thriftbooks.com/a/akiko-aoyagi/238472/ Books by Akiko Aoyagi] |
*[https://www.thriftbooks.com/a/akiko-aoyagi/238472/ Books by Akiko Aoyagi] |
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*[https://www.motherearthnews.com/contributors/William+Shurtleff+And+Akiko+Aoyagi/ Articles by William Shurtleff And Akiko Aoyagi] - [[Mother Earth News]], May 1976-March 1979. |
*[https://www.motherearthnews.com/contributors/William+Shurtleff+And+Akiko+Aoyagi/ Articles by William Shurtleff And Akiko Aoyagi] - [[Mother Earth News]], May 1976-March 1979. |
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*[https://www.kcrw.com/culture/shows/good-food/vegetarian-recipes-onions-veggie-burgers-fruit-seeds/hippie-food-book-jonathan-kauffman How 'hippie food' went mainstream], [[KCRW]] (podcast), May 24, 2024 (offers context for ''The Book of Tofu'') |
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{{Soy}} |
{{Soy}} |
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[[Category:Living people]] |
[[Category:Living people]] |
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[[Category:20th-century American women artists]] |
[[Category:20th-century American women artists]] |
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[[Category:American people of Japanese descent]] |
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[[Category:American artists of Japanese descent]] |
[[Category:American artists of Japanese descent]] |
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[[Category:American cookbook writers]] |
[[Category:American cookbook writers]] |