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What to Eat in Ireland: A Culinary Saunter through Irish History with Francine Segan
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Our first stop on this conversation will be Dublin, a UNESCO World Heritage City of Literature, where travelers can enjoy a variety of nearly one thousand pubs–including Ireland’s oldest pub, Brazen Head, which opened more than 300 years ago. And our culinary expert will teach us about the ingredients in a luscious Irish full breakfast like black and white pudding. Our discussion will also reveal the historical context of Ireland's traditional four daily tea times–and the special treats served with each.
Discover the many delicious potato dishes like champ, boxty and colcannon, and various rich Irish stews. We’ll leave room for dessert, of course. We'll discuss centuries-old recipes for sweets like yellowman, a rock-hard toffee broken up with a hammer and served in paper cones and bambrack, a loaf of sweet bread with raisins and dried cherries, that is included in a unique Irish New Year’s Eve tradition.
Led by an expert on food history, Francine Segan, this Conversation will entertain you as it introduces to you the many culinary delights of Ireland. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of Irish food and culture.
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.
It was very hard to hear her, even with setting on the loudest possible. The voice of the hostess was loud and clear, but Francine sounded like she was too far from the microphone.