Read The Haight-Ashbury: A History by Charles Perry Free Online
Book Title: The Haight-Ashbury: A History|
The author of the book: Charles Perry
ISBN 13: 9780394741444
Date of issue: August 12th 1985
Format files: PDF
The size of the: 11.46 MB
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To celebrate the 40th anniversary of the San Francisco scene, the legendary and critically acclaimed history of that time is again in print
The psychedelic community of San Francisco's Haight-Ashbury district was probably the most widely written-about phenomenon of the 1960s apart from the Vietnam War. But the people who wrote about it were either outsiders who knew nothing about how it arose -- the whole event, from first public manifestation to gaudy collapse -- or participants clumsily trying to put a shiny gloss on those psychedelic times. How the Haight arose was, in fact, the secret of its mysterious energy, because it was a gripping drama, at the same time unexpected and awesomely inevitable. First published by Rolling Stone twenty years ago, this book was the first to establish what really happened there and to give an understanding of the event. It remains the definitive book on Haight Ashbury.
Charles Perry was born and raised in Los Angeles and majored in Middle Eastern Studies at Princeton University and the University of California, Berkeley. At Berkeley, he discovered psychedelics and thereafter keenly followed the growth of the counter-culture that blossomed quickly in the Bay Area in 1965. In 1968, he began working as an editor and writer for Rolling Stone (then publishing its 12th issue). It was during this time that he researched and wrote his history of Haight-Ashbury. In 1979, Perry moved to Los Angeles and became a freelance food writer. Today he is internationally known as one of the leading authorities on the history of Middle Eastern food.
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Read information about the authorCharles Perry is a former rock and roll journalist (staff writer at Rolling Stone in the 1970s) who suavely transitioned into food writing in the 1980s. During his 18 years at the Los Angeles Times’ award-winning Food section he was twice a finalist for a James Beard award. He is a world-renowned food historian who has been cited in books in seven languages, and he is a major contributor to the “Oxford Companion to Food,” a two-term trustee of the Oxford Symposium on Food and Cookery and president and co-founder of the Culinary Historians of Southern California.
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