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

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
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Author: Luke Barr
Publisher: Clarkson Potter
Category: Book

List Price: $26.00
Buy New: $14.07
as of 11/7/2013 01:07 CST details
You Save: $11.93 (46%)

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New (39) Used (12) Collectible (1) from $14.07

Seller: TOTAL BOOKS
Sales Rank: 795

Format: Deckle Edge
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 0 x 0 x 0

ISBN: 0307718344
EAN: 9780307718341
ASIN: 0307718344

Publication Date: October 22, 2013  (New: Last 30 Days)
Availability: Usually ships in 1-2 business days

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Editorial Reviews:

Product Description
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.

Amazon.com 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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