Enter for a Chance to Win Provence, 1970
Provence, 1970 is about a singular historic moment.
In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters – some of which were later discovered by Luke Barr, her great-nephew.
In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.
“Luke Barr has inherited the clear and inimitable voice of his great-aunt M.F.K. Fisher, and deftly portrays a crucial turning point in the history of food in America with humor, intimacy and deep perception. This book is beautifully written and totally fascinating to me, because these were my mentors—they inspired a generation of cooks in this country.” —Alice Waters
“Provence, 1970 is as much a meditation on the nature of transition and the role of friendship, as it is on the power of food to unite, divide, and ultimately nourish the soul.” —Andrew McCarthy, author of The Longest Way Home
“Luke Barr has written one of the most delicious and sensuous books of all time. It brims with love of food and wine.” —Gary Shteyngart, author of The Russian Debutante’s Handbook and Super Sad True Love Story
“Luke Barr has written a lovely, shimmering, immersive secret history of an important moment that nobody knew was important at the time.” —Kurt Andersen
“Both a meditation on the power of friendship and the uses of nostalgia, Provence, 1970 is the kind of book you want to linger with as long as possible.” —Daphne Merkin
“Provence, 1970 gives a front-row seat to the creation of modern American cooking.” —Alex Prud’homme, co-author with Julia Child of My Life in France
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