Go back to school to learn about the world’s most luxurious foods

Francine-Segan-,-headshot
Francine Segan

Everyone knows caviar and truffles are expensive, but what about pasta? Or grapes? Or potatoes?

Believe it or not, there is a most expensive type of each of those foods, and Francine Segan, a food historian and cookbook author, will be discussing all of them and more at a lecture she is giving at the 92nd Street Y on the “World’s Most Luxurious Foods.”

The talk will include tastings of Monograno Felicetti pasta, made using spring water from the Dolomite Mountains; Urbani Truffles, the largest truffle manufacturer in the world; Calvisius caviar, whose vice president, John Knierim, will join the talk; and Venchi Chocolates, which are made in the Piedmont region of Italy (“the cradle of fancy chocolates in Italy,” according to Segan).

gianduiotti-Venchi

As is the case with most luxury products, each of these has a very interesting backstory, and Segan is such a dynamic speaker that you’ll find yourself pondering facts about caviar chocolates long after you’ve left the classroom.

The talk happens on November 1st; anyone interested in attending can register here.

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