Nouvelle Cuisine with Luke Barr
Best-selling author Luke Barr talks all about the French craze that revolutionized what's on your plate.
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Today’s special episode is an interview with Luke Barr. A James Beard Foundation Book Award nominee, Barr has edited and written for magazines including Travel + Leisure, Food & Wine, GQ, and Spy, and was the founder of KGB, a 1990s NYC-based pop culture magazine. His critically-acclaimed books on the French history of cooking include, Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and The Reinvention of American Taste and Ritz & Escoffier: The Hotelier, the Chef & the Rise of the Leisure Class. Today we are discussing his newest work, The Secret History of French Cooking The Outlaw Chefs Who Made Food Modern, all about the 1960s and 1970s Nouvelle Cuisine movement that reinvented what’s on your plate.
Script forthcoming
A James Beard Foundation Book Award nominee, Luke Barr has edited and written for magazines including Travel + Leisure, Food & Wine, GQ, and Spy, and was the founder of KGB, a 1990s NYC-based pop culture magazine. His critically-acclaimed books on the French history of cooking include, Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and The Reinvention of American Taste and Ritz & Escoffier: The Hotelier, the Chef & the Rise of the Leisure Class. He came onto the podcast to discuss his newest book: The Secret History of French Cooking The Outlaw Chefs Who Made Food Modern.