Gilded Age Cookbook Reveals Opulent Dinner Parties
A media interview profile of Becky Libourel Diamond and her book The Gilded Age Cookbook. It explores lavish 19th century social events, iconic dishes adapted for modern kitchens, and the era’s wealth, excess, and food culture.
MENTIONED IN THIS ARTICLE
Icture
Hercules
America
Becky Libourel Diamond
United States
Alex Weston
James J. Hill
Alexander Ramsey
St. Paul
Minnesota
New England
Weston
Libourel Diamond
Monkey
Philadelphia
New Jersey
Philly
Pennsylvania
Mrs. Goodfellow
Becky Liboure Diamond
Globe Pequot
Thousand Dollar Dinner era flavors and culinary rivalries
In a discussion on The Gilded Age cookbook and the Thousand Dollar Dinner, authors and historians detail 19th century elite food displays, rivalries, and tech shifts. They note live animals as table ornaments, gelatin molding trends, and servants behind lavish banquets while acknowledging underlying social inequities.
MENTIONED IN THIS ARTICLE
Ing
America
Joe Jost's Special Sandwich Delights at L.A. Bar
A first time visitor samples Joe Jost's famous sandwich at a long established bar. The meal features pickled egg, sausage and cheese on soft rye with mustard, paired with Barq's root beer and pretzels, valued at about 14 dollars before tip. The author revels in the 100 year old spot and its distinctive flavors.
MENTIONED IN THIS ARTICLE
Joe Jost
Wine pairings for ham and lamb with red and sparkling options
Avoid heavy oak with whites and match ham with sweeter sparkling wines such as riesling or chenin blanc. For lamb choose full bodied reds like merlot Bordeaux cabernet sauvignon Malbec or syrah with tannic structure to balance fat. Mint jelly remains a contrasting note.
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Sharyn Jackson
Star Tribune
Tribune News Service
Yukon Gold
Julian Fellowes
U.S
Abby Fisher
L.A. Taco