Alex Prud’homme, on Provence, 1970

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 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.