European culture and tradition influenced eating habits of Gilded Age America as much as it influenced design. A formal dinner party in the Nickerson Dining Room was a feast that would take at least one or two hours before the gentlemen, clad in white tie, retreated to the Smoking Room and the ladies retired to the Drawing Room in their latest formal fashions.
Although etiquette writers of the era warned diners never to comment on the food, eat slowly, and take small bites, a delectable Italian dessert from the lavishly illustrated Dolci: Italy's Sweets may have allowed an exception to that rule.
Author, culinary historian, and chef Francine Segan takes us on a tour of the real Italy by introducing us to more than 100 of the best Italian recipes of cookies, cakes, pastries, puddings, and frozen confections - including both the classics and desserts that contemporary Italians prepare in their homes today.
The Driehaus Museum welcomed Francine Segan to lead a presentation for one of our popular Dressing Downton Programs, “The Art and Artifice of Dining,” a discussion on the finer points of dinner etiquette, elaborate dishes, and elegant parties during the Edwardian period. Ms.Segan is a James Beard-nominated author of six books and a regular on the Food Network, PBS, Discovery and History Channels. She is the host of the television show Americans Who Love Italy and is often a featured expert in USA Today and The New York Times.
Hardcover | 208 pages | 70 color photographs | 9 x 10