Along with the counterculture of the 1960s arose a counter-cuisine that, as Belasco (American studies, U. of Maryland) describes it, had three major elements: a consumerist component rejecting processed foods; a "therapeutic" component advocating improvisation, craftsmanship, and ethnic and regional variety in cooking; and an organic foods component addressing issues of food production and distribution. He describes the development of the counter-cuisine, examines how the demands and challenges raised by the counter-cuisine were addressed by mainstream cuisine ("a loose network of respected scientists, government officials, journalists, and marketers"), and assess the impact on US food ways. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)