Grow your culinary skills with our fun, new Live online class for fall 2020.
Learn from top-notch instructors and focus on refining specific techniques, dishes, and more.
Becky Libourel Diamond is a food writer and research historian. Her second book, The Thousand Dollar Dinner, tells the unique story of a nineteenth century culinary challenge between Philadelphia restaurateur James Parkinson and the Delmonico family of New York. She is also the author of Mrs. Goodfellow: The Story of America's First Cooking School. She is currently working on a Victorian Christmas cookie cookbook and is partnering with fellow epicurean Max Tucci to write the story of Oscar’s Delmonico restaurant. She lives in Yardley.
How to Dine Like a Victorian: A Culinary Series
Featuring Tea, Chocolate, and Desserts
The Victorian period was a groundbreaking timeframe within American food history. You will uncover many of the beloved era's trendsetting culinary ideals and dishes and get to sample treats and receive recipe handouts.
Chef: Rebecca Diamond
If you register for all 3 classes listed in the series below, you will receive all 3 classes for $135.
How to Dine like a Victorian: Tea RCULI 4197 C01
Learn about the social protocol of the time, how foold was served, and taste a variety of delicious teatime treats prepared from popular period cookbooks. Students will receive recipe handouts and suggestions for hosting their own tea.
How to Dine like a Victorian: Chocolate RCULI 4198 C01
Walk into any American bakery today and you are sure to see rich chocolate cake, cupcakes, cookies, and other indulgences. Learn why chocolate wasn't fully integrated into American culture as a dessert flavoring until the late 19th century and taste some of the timeframe's most popular confections. Recipes will be provided so students can try them at home.
How to Dine like a Victorian: Desserts RCULI 4199 C01
The extravagant Victorian era was a timeframe when the idea of naming foods after famous people and places was especially trendy. Learn the origins of this phenomenon. You'll discover how and why tall layer cakes were all the rage at this time; mainly because of a new-fangled ingredient we now take for granted, baking powder. Samples and recipe handouts will be provided.