Sponsored by the The Community Events Committee of the Salisbury Association in collaboration with the Scoville Memorial Library
The Gilded Age—spanning from the 1860s through WW I—was a time of calling cards, horse drawn coaches, afternoon tea, cotillions, lawn parties, and formal dinners… a time when even picnics were served on fine china.
During this lively presentation discover the 19th century meanings of giving a lady a tulip instead a rose; learn the most popular toasts of the era and when it was proper to remove your gloves or tip your hat. Discover why ladies magazine’s of the 19th century advised bringing a bundle of sticks to a party. Learn the calling card equivalent of “unfriending” someone and why the nutmeg grater was the must-have accessory of the 1890s.
Francine Segan, food historian and James Beard nominated author of six cookbooks, is an expert on Italian cuisine. Her most recent books focus on Italian cuisine: “Pasta Modern: New & Inspired Recipes from Italy” and “Dolci: Italy’s Sweets”.
She appears regularly on TV for the Food Network, PBS, Discovery and History Channels and writes for a number of publications including Saveur and Epicurius Magazines. She has been quoted as in numerous newspapers and magazines including “USA Today”, “The New York Times”, “Wall St Journal”, “Fine Cooking” and “Vogue”.