Barbara Santich is a distinguished writer on food, a culinary historian, and an academic with a profound engagement with French food, cooking, and eating. Her work often delves into the cultural and historical dimensions of gastronomy, with a particular focus on eighteenth-century Provence. She explores not just the dishes themselves, but the broader context that shapes how we consume and understand our food, offering insightful analyses of culinary traditions.
The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today's kitchens.
The author's journey begins with a sensory exploration of Normandy's culinary delights, including farmhouse cider, wine-soaked strawberries, truffles, and goat cheeses. This immersive experience ignites a passion for food writing, leading to a transformative return to Australia. The narrative promises a blend of personal discovery and gastronomic adventure, emphasizing the profound impact of food on identity and creativity.