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Provence, 1970 M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

Barr, Luke

2,666 ratings by Goodreads
ISBN 10: 0307718344 / ISBN 13: 9780307718341
Published by Clarkson Potter, New York, 2013
Condition: Near Fine Hardcover
From Lavender Path Antiques & Books (Harwinton, CT, U.S.A.)

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About this Item

Faint rubbing to jacket ; 1st edition, 1st printing. Historic moment in time, 6 iconic culinary figures, including Julia Child, Simone Beck, James Beard, Richard Olney, and Judith Jones, all converging in Provence. ; 8.35 X 5.83 X 1.26 inches; 320 pages. Bookseller Inventory # 6599

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Bibliographic Details

Title: Provence, 1970 M.F.K. Fisher, Julia Child, ...

Publisher: Clarkson Potter, New York

Publication Date: 2013

Binding: Hardcover

Book Condition:Near Fine

Dust Jacket Condition: Very Good

Edition: First Edition; First Printing.

About this title

Synopsis:

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.

Review:

An Amazon Best Book of the Month, October 2013: Over the long last weeks of 1970, the era’s true tastemakers--Julia Child, M.F.K. Fisher, James Beard, Simone Beck, and Judith Jones, among others--serendipitously found themselves gathered in Southern France. Decades later, Luke Barr, M.F.K. Fisher’s grand-nephew, discovered her journals and letters and set about recreating this time of improbably wonderful convergence, when they cooked, feasted, and talked deep into the night, arguing about technique and taste until loyalties were redrawn and opinions reinvented. Beard, Childs, and Fisher each came away with new visions for a new American food culture, distinctly different from their culinary heartland of France. With Fisher’s instinct for elegantly simple and sensuous detail, Barr immerse us in this sea change, when our collective culinary ambition started its shift from Mastering the Art of French Cooking to The Art of Simple Food. --Mari Malcolm

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