The Victorian era was a time of calling cards and letters of introduction; croquet and garden parties; and afternoon teas and fancy-dress balls. But the dinner party established the era’s reputation for elaborate excess. Food historian Francine Segan provides a glimpse into the very specific etiquette behind those affairs.
You’ve swirled and sipped wines from many countries. Now taste the same classic varieties with a Virginia twist. Join award-winning sommelier Erik Segelbaum for an interactive exploration of some of Virginia's best in comparative flights with their counterparts from around the globe.
In time for the holiday season, chef Danielle Renov, a Moroccan Jew born in New York and at home in Israel, shares the cultures and traditions that inform her recipes in a lively conversation with cookbook author and Jewish cuisine maven Joan Nathan.
Join Food Network star Alex Guarnaschelli as she talks about the stories behind the food in her new book, Cook with Me: 150 Recipes for the Home Cook. She shares how the recipes, traditions, and insights she captured reflect generations of collective experience and the power that food has to bring people—especially families—together.
Join historian Peter Fischer as he explores the history of winemaking in Tuscany and how it was transformed in the 1970s by a few bold makers whose radical modern techniques reset the model for quality with the introduction of the Super Tuscans.
Food sustains us, gives us comfort, brings us together, and has a huge impact on our health. Carly Knowles, a registered dietitian nutritionist, and physician Michael Roizen, chief wellness officer at the Cleveland Clinic, discuss a science-based approach to support optimal health and wellness through everyday meals based on sound nutrition.
Pizza is central to so many cultural touch points: from movies, to books, to television and even sports. Celebrate National Pizza Day (Feb. 9) with pizza experts Thom and James Elliot—and learn how the savory pie became one of the world’s favorite foods.
“Leave the gun, take the cannoli.” Food plays a key featured role in Francis Ford Coppola’s first entry in The Godfather trilogy. Italian-born Ermelinda M. Campani, examines the 1972 film’s intertwined perspectives on food and family, which encompass ethnic identity, personal honor, violence, and power.
