Italian Art History at the Dinner Table: A Three-Part Course with Francine Segan
Led by an expert on Italian food history, Francine Segan, this Conversation will provide curious travelers with new insights into both the history of Italian art and into many of our favorite Italian foods and dining traditions. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of Italian culinary traditions.
Our first conversation will set the tone for the course by examining key works surviving from Ancient Rome. These paintings provide critical context clues to the rhythms of daily life during the Roman Republic and Empire.
Lecture Two – Keys to the Renaissance Era
Our second conversation will provide foundational knowledge of primary works created during the Italian Renaissance.
Lecture Three – From the 18th Century to the Futurists
Our final conversation will traverse a narrative timeline from the 18th century to the 20th century. Together we'll examine the effects of both World Wars and the unification of Italy upon the artists of the period.
Francine Segan is a renowned food historian and James Beard-nominated author of six books. She is a regular on TV, appearing frequently on the Food Network, PBS, Discovery, and History Channels. Francine's articles have appeared in Saveur, Epicurious, Vogue, and Fine Cooking Magazine and she is an often-featured expert in newspapers including the Wall St Journal, USA Today, and The New York Times. She lectures across the USA at such prestigious venues as the Institute for Advanced Study at Princeton University, Smithsonian Museum in DC, Virginia Fine Arts Museum, and 92nd St Y, NYC's premiere cultural center.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
I failed to read the outline of what would be covered (Renaissance is next week!) so i was a bit surprised when Ms Segan commenced with ancient Rome. Best error I've made in a while, the topics were fascinating and the description of the art AND the food incredibly detailed. The reading notes distributed after the seminar were excellent and I have already purchased some to get cooking !