Luke Barr

Luke Barr is the author of the *New York Times* bestselling "Provence, 1970" and "Ritz & Escoffier," which explore culinary history and culture through vivid storytelling. His works blend meticulous research with narrative flair, offering readers immersive journeys into pivotal moments in gastronomy. "Provence, 1970" chronicles a transformative gathering of food icons, including his great-aunt M.F.K. Fisher, while "Ritz & Escoffier" delves into the partnership that revolutionized luxury hospitality.

Barr spent many years as the features editor at *Travel + Leisure* magazine, honing his ability to craft compelling narratives about travel, food, and lifestyle. His writing is characterized by an elegant prose style and a deep appreciation for historical context. Growing up in the San Francisco Bay Area and Switzerland, Barr developed an early fascination with diverse cultures and culinary traditions, influences that permeate his work.

Now based in Brooklyn, Barr lives with his wife, architect Yumi Moriwaki, and their two daughters. His books have earned critical acclaim for their insightful exploration of how food and hospitality shape human experience. Barr continues to write with a focus on the intersections of history, culture, and gastronomy.