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.
©2013 Luke Barr (P)2013 Random House
“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
“Luke Barr conjures the past and pries open the window on a little known moment in time that had profound implications on how we live today. With an insider’s access, a detective’s curiosity, and a poet’s sensitivity, he illuminates a culinary clique that not only changed the way we eat, but how we think about food. 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. For this a ‘non-foodie’ it was a revelation—for the connoisseur among us, it may well be orgiastic.” —Andrew McCarthy, author of The Longest Way Home: One Man’s Quest for the Courage to Settle Down
“Luke Barr has brought the icons of the food world vibrantly to life and captured the moment when their passion for what's on the plate sparked a cultural breakthrough. His graceful prose provides a thorough, affecting account of their talents and reveals how their disparate personalities defined the very essence of French cuisine.” —Bob Spitz, author of Dearie
“Brilliant conversation, dimmed lights, culinary intrigue, urchin mousse, a glass of Sauternes . . . 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.”
“Luke Barr has written a wonderful, sun-dappled account of the pleasures of cooking and eating in good company. With the deftest of touches, he describes a gathering of celebrated chefs—including Julia Child, his great-aunt M. F. K. Fisher, James Beard, and Richard Olney—and the way their American palates transformed French culinary rules for a homegrown audience. 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.”
“Luke Barr paints an intimate portrait of the ambitious, quarrelsome, funny, hungry pioneers who brought about a great culinary shift—the ending of the classical era, and the beginning of a newly experimental, wide-ranging, ambitious cuisine, one that was inspired by France but was quintessentially American in style and flavor. 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
From the Hardcover edition.
Bohemian Bon Vivant
I'd consider them equal, depending on one's preference. The narrator is mostly quite good.
Reflexions by Richard Olney would be a good companion read to this.
A very good narrator, I just wish men would learn not to attempt women's voices, as Rubinstein does to a small degree when speaking M.F.K. Fisher. I never like this. It always reminds me of Norman Bates speaking as his mother to some degree. To Rubinstein's credit, it's a small degree of annoyance, nothing that matters much as some others do (listen to the narrator of The Goldfinch by Donna Tartt released on the same day -- much worse [in that case I decided to forego the audiobook as a result]).
No, but it enriched my understanding, gave a different perspective somewhat, and showed these people such as Julia Child more humanly than their public personas allowed.
It's the first audiobook that makes me want to start all over after I've finished.
I found this book interesting reading for several reasons. The first is that it gave me more information about and insight into Richard Olney and M.F.K. Fisher, and their work. And then it brought them together with our more well known friends the Childs, Judith Jones, James Beard, and Simone Beck for various rousing encounters. This book was just an all around feast.
I don't have much sympathy for the aristocratic snobbery and whining of these folk. I find all but Julia Child and her husband and James Beard really not very nice, self absorbed egotists, taken with their own self importance. Boo hoo. MFK Fisher goes to Arles in the cold of winter when all the fine restaurants are closed. Thank heavens the food culture has morphed.
Long drive to get to work and back so i have plenty of time to listen.
Only if they where seriously into the minut back story the way American cooking has developed
Im not going to go looking for him
You have got to seriously want to know the back story of these people and this topic to be interested in this book. I couldnt have read this book, if it haddent been on audio Id never have finished.
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