About Your Expert
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.
A very informative and fun review of the many varieties, shapes, and sizes of Italuan PASTA!
I really learned a lot and my mouth was watering the whole time
Francine is a story teller. I learned a lot about, the types of pasta and how they are used in various dishes in different areas of the north and south. Mouth watering photos and Francine's descriptions left me hungry for food and travel!
Francine took us on a delicious tour of the pastas of Italy ... I had no idea that certain shapes of pasta come from specific regions of Italy. A fun and interesting seminar with great visuals.
Francine Sagan certainly has a huge amount of knowledge and experience related to pasta shapes and dishes from throughout Italy, and great enthusiasm and passion for the subject. The illustrations of forms of pasta, finished dishes and related subjects were abundant and beautiful. If I had any suggestion, it would be that there were perhaps too many pieces of information and illustrations too quickly, to be able to absorb it all and take notes.