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Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste Paperback – November 4, 2014

4.4 4.4 out of 5 stars 685 ratings

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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.
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Editorial Reviews

Review

“The book’s real success is in transporting the reader back to a pivotal time, in bringing it to life again. It is a nostalgic, lovely read.” —Boston Globe
 
“A fascinating narrative.” —
New York Times
 
“Required reading for anyone who fears a little life-upending change—even if they know change will bring happiness and
relief.” —Oprah.com
 
“An enjoyable and perceptive group biography that reads as fluently as a novel.” —
The New Yorker
 
“Barr’s careful presentation of his characters’ trajectories reveal[s]
Provence as an important work of cultural history in the guise of a foodie treat.” —Slate
 
“The interplay of these four fiercely independent personalities makes this book a guilty pleasure.” —
Wall Street Journal
 
“Delightful fodder for foodies.” —
Publishers Weekly

“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.”
—Kurt Andersen
 
“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.”
—Daphne Merkin

“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

About the Author

Luke Barr is an editor at Travel + Leisure magazine. A great-nephew of M.F.K. Fisher, he was raised in the San Francisco Bay Area and in Switzerland, and graduated from Harvard. He lives in Brooklyn with his wife and their two daughters.

Product details

  • Publisher ‏ : ‎ Clarkson Potter; First Edition (November 4, 2014)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 320 pages
  • ISBN-10 ‏ : ‎ 0307718352
  • ISBN-13 ‏ : ‎ 978-0307718358
  • Item Weight ‏ : ‎ 10.4 ounces
  • Dimensions ‏ : ‎ 5.2 x 0.7 x 7.9 inches
  • Customer Reviews:
    4.4 4.4 out of 5 stars 685 ratings

About the author

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Luke Barr
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Luke Barr was for many years the features editor at Travel + Leisure magazine. A grandnephew of M.F.K. Fisher, he grew up in the San Francisco Bay Area and in Switzerland. He lives in Brooklyn with his wife, architect Yumi Moriwaki, and their two daughters.

Customer reviews

4.4 out of 5 stars
685 global ratings

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Customers say

Customers find the book engaging and well-written. They appreciate the storytelling, writing style, and entertaining content. Readers find the book informative and insightful, providing a glimpse into the world of cooking. The characters are described as well-developed and relatable.

AI-generated from the text of customer reviews

43 customers mention "Readability"43 positive0 negative

Customers find the book enjoyable and engaging. They describe it as a must-read for foodies and an excellent addition to their library.

"This lovely and satisfying book took me back in time to when the food culture of the United States was radically changing...." Read more

"...It's all great reading, and Barr does a superb job. Barr had access to the family records, which were boxes upon boxes of papers in a storage unit...." Read more

"...Lovely book! It helps if you’ve an interest in American (U. S.) culinary history, French cooking, or France...." Read more

"...At any rate, the book is a fascinating foundational read into how our global - and American - food culture has evolved." Read more

38 customers mention "Storytelling"29 positive9 negative

Customers find the storytelling engaging and moving. They appreciate the emotional chronicle about creative people and their interactions. The story of MFK Fisher is interesting in this setting.

"...Luke Barr's book is well-written and provides both a realistic view of these people as human beings and a reverence for the past and for what they..." Read more

"...and assiduity--and we are rewarded with this book, which has tidbits and stories, as well as information that you may never have read about M. F. K...." Read more

"...Thanks to Paul Barr’s beautiful storytelling, I preordered a hardcopy 20 pages into my first read.Lovely book!..." Read more

"...-cooked, juicy bits: a delicious proportion of Mr. Barr’s story is ripping good gossip, even for those (present company included) who already know..." Read more

35 customers mention "Writing quality"28 positive7 negative

Customers find the book's writing engaging with an enticing voice. They describe the food as simple and fabulous, and it becomes a real page-turner. The writing style is colorful, welcoming, and down-to-earth.

"...Luke Barr's book is well-written and provides both a realistic view of these people as human beings and a reverence for the past and for what they..." Read more

"...expert on the construction of succulent sentences, he is equally good at the paragraph, and he's able to conjure up an entire lost city with the..." Read more

"Extremely well-written and researched, the book gives a rich feel for the mid-century period in general and the food scene in particular...." Read more

"Luke Barr writes very well...." Read more

33 customers mention "Enjoyment"27 positive6 negative

Customers enjoy the book. They find it entertaining, engaging, and a delight to read. The anecdotes and personal reminiscences are interesting. It's fun to discuss with friends who share similar interests.

"...alive through the participants’ actual letters and memories, is interesting, but the personal reminiscences of Fisher’s last California home at the..." Read more

"...So I found “Provence, 1970” a breezy and occasionally fun diversion – but miles from the “reinvention of American taste” promised by the subtitle...." Read more

"...Fisher books and articles and then reading about James Beard, this was fascinating...." Read more

"...This is an enjoyable insiders' trip lead by Barr. His writing shines as he fills in some 1970 gaps." Read more

18 customers mention "Insight"18 positive0 negative

Customers find the book insightful and informative. They appreciate the well-researched and interesting information. The source material is handled carefully, blending individual voices into an engaging narrative.

"...It also gives an interesting perspective on the Child's that you don't get in works centered on them..." Read more

"This was a delightful, insightful and intimate look back at how food, cooking and entertaining were changed by people like Julia Child and James..." Read more

"...This book is well written and informative. It is an interesting study into the development of American outlooks on food and presentation compared to..." Read more

"...But the source material is wonderfully handled, blending individual voices into a delicious bouillabaisse! Too bad there aren't recipes." Read more

16 customers mention "Taste"16 positive0 negative

Customers enjoy the book's food. They find it a great glimpse into the world of food, creativity, and friendships. The writing keeps them interested in the cooking, travels, and non-stop talking. The book clearly describes the modern food scene with an emphasis on local food. Readers appreciate the historical background to celebrity chefs and French-influenced food.

"...in Provence and that celebratory last dinner with family and friends—delicious!" Read more

"...It’s extremely tasty in spots but most definitely undercooked in others...." Read more

"Luke Barr writes very well. Keeps us interested in the cooking, travels and non-stop talking about food of incipient "foodies", Julia, MFK..." Read more

"...1970 reveals the acknowledgement by true professionals that American Cuisine is valuable, vibrant and being recognized as a viable alternative to..." Read more

14 customers mention "Character development"14 positive0 negative

Customers enjoy the character development. They find the characters complex and able to visualize them as they move through the book. The writing is well-crafted, with an amiable style that captures life and feelings from a magical time.

"...He can draw character, the doughty adventurousness of his great-aunt, or the trapped Gothic tragedy of poor little rich girl Eda Lord...." Read more

"...This gave more detail in less space, and in an amiable style. Oh, finally: Richard Olney!..." Read more

"...I loved the book and the insight into the lives and personalities of these famous people. Highly recommend." Read more

"Don't let the title confuse you this is an extraordinary insight into the personalities that are household names and gives a very clear indication..." Read more

Good book, mediocre condition
3 out of 5 stars
Good book, mediocre condition
Dirty, ripped cover. Interior pages fine
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Top reviews from the United States

  • Reviewed in the United States on November 28, 2013
    This lovely and satisfying book took me back in time to when the food culture of the United States was radically changing. I was newly married, and I vividly remember that in Chicago there was an explosion of really interesting and diverse restaurants. Those of my childhood and teen years were pretty nondescript, and the food offerings quite consistently American, unless you were in one of the restaurants in Chinatown or Little Italy along Taylor Street. It was all pretty boring. But quite suddenly, almost as if someone had turned on a light switch, everything seemed to be changing. There were now even cookbooks that thankfully moved beyond Betty Crocker in their imagination and ingredients. Provence, 1970 helped me understand why.

    Of course, I was a fan of Julia Child and watched her show religiously. I owned her Mastering the Art of French Cooking and still make the leek and potato soup from it ... by far the easiest recipe in the book. But I wasn't really aware of the fascinating people (beyond Julia) that were behind this movement that was enriching my life and opening up so many possibilities.

    Luke Barr's book is well-written and provides both a realistic view of these people as human beings and a reverence for the past and for what they contributed to our present. I especially loved the last chapter when Barr and his family went to some of the places chronicled in the rest of the book. It was described with great tenderness and awakened my own feelings of nostalgia for that time and for the past we can never fully retrieve no matter how hard we try.

    Disclaimer. I am also a certified Francophile and a lover of Provence in particular. I happily add this to the list of books I recommend to others with that same condition. What this book has in common with many of the others on my list is the passion for life, the joie de vivre, it depicts that is emblematic of the French spirit. Food accompanied by good conversation is surely one of the greatest of life's pleasures. N'est-ce pas?
    14 people found this helpful
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  • Reviewed in the United States on November 20, 2013
    Luke Barr can write circles around most of his competitors. An expert on the construction of succulent sentences, he is equally good at the paragraph, and he's able to conjure up an entire lost city with the deft ease he expends on evoking a vintage cocktail or the exact level of asperity of each of Richard Olney's typically barbed comments. He can draw character, the doughty adventurousness of his great-aunt, or the trapped Gothic tragedy of poor little rich girl Eda Lord. Barr contrasts the California wine culture of Sonoma County, where his mother would take him to visit her aunt, food writer MFK Fisher, to the old world Provencal landscapes, enriched by three thousand years of continual cultivation. The very flowers and trees of old France seem to spring to life around him, as they do to Snow White as she moves through the groundbreaking Disney cartoon of the late 1930s.

    In general, I would say, the heterosexual characters in Provence, 1970: M.F.K. Fisher, Julia Child, James Beard et al come off best--Julia Child and her husband, Judith Jones the top food editor, MFK Fisher herself, with her outspoken claim on female agency and sexuality so head of her time. They're all great. (Well, maybe Judith Jones is a little colorless here.) On the opposite side of the spectrum, and the Kinsey scale, lurk the polyglot European monster Sybille Bedford (posing as a Brit, but a freakish combination of two Axis cultures) and her frightened and downtrodden girlfriend, US-born novelist and trust fund baby Eda Lord, and then there's Richard Olney, who is such a cat in this book--sucking up to the US foodie market while despising all Americans beyond those in his own family. Olney seems to have made a career, in Barr's depiction of him, of biting the hand that feed him. That's plain. It's true that Barr never, that I noticed, identifies Olney positively as homosexual, but he has painted the ugliest picture of a pissy queen since Clifton Webb played Waldo Lydecker in Laura.

    Somewhere in the middle we find openly gay James Beard, apparently the anti Olney in personality and a man beloved by all, but Beard is plagued by physical ailments which render him as monstrous as Olney--alcoholism and obesity--pleasure perverted into overindulgence.

    Barr has researched every day of November and December 1970 and gives us menus of the most dramatic meals; not only that but he tells us the tiniest details of the conversations of the principals while they cook and eat and drink together. And after awhile I began to feel like I was being had. Barr;s notes indicate that every syllable is accurate and based on a contemporary diary entry or letter, but something inherent in Barr's stratagem of constructing a total "you are there" narrativization of the events just about sits up and lure you into doubt. "He couldn't have known this," I said aloud, time and again. Like for example how was he able to construct every hideous thing Bedford and Olney have to say about their US visitors during one particularly vicious conversation? Did one or the other of them record all the slurs afterwards? They're evil, like the European decadents Gilbert Osmond and Madame Merle who make poor Isabel Archer's existence such a living hell in Henry James' 1881 masterpiece The Portrait of a Lady. Meanwhile in Barr the smart, visionary Americans all come to their senses and turn away from the nostalgia for prewar France that had threatened to moor them in shallow waters, and they return to a youthquake America, feeling the energy of something new happening on these shores.

    In every paragraph Barr drills this theme, as Child or Fisher or whoever stirs restlessly in the elaborate haunted French chateaux of Lord and Bedford. Yes, a change was coming in the food world ad it was coming from America and only these women (and James Beard) were canny enough to feel it.... but do we have to hear this a good three or four hundred times? I got it somewhere in chapter two.... no, on the book jacket copy, right up front.
    7 people found this helpful
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  • Reviewed in the United States on November 24, 2015
    This book is written by a grand-nephew of M.F.K. Fisher and is the story of the conjunction of the stars: Fisher, James Beard and Julia Child. They meet in Southern France and they go back and forth across the Atlantic, changing how Americans viewed and cooked food, expanding our horizons and also struggling with editors, wayward marriages, bad health and difficult partners and a life as a TV celeb. It's all great reading, and Barr does a superb job. Barr had access to the family records, which were boxes upon boxes of papers in a storage unit. Stacked--he said, to the ceiling. He went through them with patience and assiduity--and we are rewarded with this book, which has tidbits and stories, as well as information that you may never have read about M. F. K. Fisher. She was her own biographer in her essays, but her writing is veiled in many cases, so the view from the outside is one that adds perspective. We see much more about Julia (and Paul Child) as well as Simca (Simone Beck, co-author of Child) and sister Norah, Mary Frances' traveling partner. We even see more about "Chexbres" or Dillwyn Parrish, the love of her life and a painter. She was always oblique about "Chexbres" but we see him in the distance, true, but more directly.

    I'm a huge admirer of M. F. K. Fisher's essays, of which Auden said were the best of American literature. I so agree. So a funny moment: I'm acquainted with someone who was friends with Fisher and often spent time at the house in Glen Ellen. I asked her one day "Oh, so you knew M. F. K. Fisher. How I envy you--wish I had visited her when she was alive. I LOVE her writing." Blank stare from Fisher friend: "She...wrote?"
    18 people found this helpful
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Top reviews from other countries

  • Amazon Customer
    3.0 out of 5 stars Three Stars
    Reviewed in Canada on March 12, 2016
    good reading
  • Fly
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on April 17, 2016
    very interesting history of cultural influence and the way tastes are changed by a few forward thinking people.