Cooking the Hashish Cookbook
Discover the unexpected history behind 'The Hashish Cookbook,' a 1966 underground sensation by Panama Rose and Ira Cohen. This vintage culinary guide offers a fascinating glimpse into 60s counter-culture, featuring international hash-infused recipes. Its resurfacing on the web piques HN's interest in niche historical artifacts and cultural zeitgeist.
The Lowdown
This story introduces "The Hashish Cookbook," originally published in 1966 by Ira Cohen, with content arranged and designed by Panama Rose (Rosalind Schwartz). The cookbook quickly became an underground bestseller, offering a unique culinary perspective on the 1960s counter-culture scene.
- The cookbook was first published in Morocco by Ira Cohen, who was in a relationship with Panama Rose at the time.
- It gained wider circulation a year later through Gnaoua Press (USA).
- It features a variety of international recipes, including Tangier's Majoon and White Cooky, India's Ghee and Bhang, Andalusian candy, and Brion Gysin's Hash Fudge.
- The publication is noted for its illustrations and offers a "taste of 'the sixties'" through its peculiar culinary offerings.
"The Hashish Cookbook" serves as a quirky historical artifact, reflecting the experimental and boundary-pushing ethos of its era, reminding readers to "nibble with caution."