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One of the great food writers of the twentieth century was Mary Frances Kennedy Fisher. Fisher was born in Albion, Michigan, in 1908, and raised in Whittier, California, where he attended Illinois College, Occidental College, UCLA, and the University of Dijon in France. Throughout her adult life, she traveled to and lived in Europe. Fisher is best known for her gastronomical works and the autobiographical aspect of her writings about people, places, and food. She wrote numerous books, magazine pieces, novels, and a translation of Brillat-Savarin's The Physiology of Taste.