Barbara Santich je rešpektovaná autorka píšuca o jedle, kulinárska historička a akademíčka s hlbokým záujmom o francúzske jedlo, varenie a stravovanie. Jej práce sa sústreďuje na francúzsku gastronómiu, najmä na Provensálsko osemnásteho storočia. Skúma nielen samotné pokrmy, ale aj kultúrny a historický kontext, ktorý formuje spôsob, akým jeme a rozumieme jedlu.
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.