Thursday, May 04, 2017 5:30 PM
Presented by Carl Raymond
Duration: 1 hour 30 minutes
Part of the Divas and Dinner: A Second Helping of Food in Opera
Carl Raymond, food historian and opera aficionado, returns to take another look at the connection between food and opera. Using operas and composers from the 2016-2017 season, he will lead us into the worlds and culinary histories of 18th and 19th century Italy, France, and Spain. These lectures will include video and audio excerpts, wine and snacks, and audience members will be able to take home recipes representative of dishes typical of the periods and that feature in the particular operas discussed.
Biographers and reminiscences by those who knew Gioacchino Rossini often noted the composer’s great love of food. His characters sing well, eat well, and in the world of early 19th century Italy the two passions were virtually inseparable. In this talk, we’ll look at some of Rossini’s most famous references to food in operas such as La Cenerentola, Il Viaggio a Reims, and Il Barbiere di Siviglia and other compositions as well as discuss some of the composer’s own favorite dishes.
If you would like to purchase the entire Divas and Dinner course, please click here or visit the "Courses" tab on the Lectures and More page.
Please note that Student pricing is available to full-time students with valid identification.
This session will be held in the Opera Learning Center, located on the 6th Floor of the Samuel B. and David Rose Building at Lincoln Center, 65th Street between Broadway and Amsterdam Avenue. For questions, please call the LCE Ticket Line at 212-769-7028, Monday-Friday 10am-4pm.