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Italy Selects USA Sweets Spokesperson--FRANCINE SEGAN
|   | | In December 2009 Francine Segan was named USA spokesperson for Italian sweets by Italy's national association of confectioners, Associazione Industrie Dolciarie Italiane, A.I.D.I. Director Mario Piccialuti notes, "I am very pleased that Francine Segan
is the spokesperson for Italian traditional sweets. Her background in
Italian food history coupled with a deep understanding of contemporary
Italian culture and true appreciation of Italian desserts and dessert wines
make her an ideal ambassador for Italian sweets. With her love of and
interest in our sweets tradition I am sure she will have also Americans
loving them too!" |
About Francine Segan
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Francine Segan, Stanley Tucci and Isabella Rossellini discuss Food In Film for the Tribeca Film Festival, New York
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Francine Segan, noted food historian, is the author of four cookbooks including Shakespeare's Kitchen (Random House, '03) and Opera Lover's Cookbook (Stewart, Tabori & Chang, '06), which was a finalist for both James Beard and IACP awards. In addition, she edited the 2-volume encyclopedia Entertaining from Ancient Rome to the Superbowl that was a 2010 finalist for the prestigious Gourmand World Cookbook Award given each year in Paris.
Ms. Segan is the Food Editor for the popular online women's magazine BettyConfidential.com that has a monthly readership of 2.4 million. She is also a regular contributor to the Tribune Media Syndicates, which reaches more than 65 newspapers across the country. She writes for several magazines including Food Arts, Gastronomica, and Berkshire Living.
Francine Segan on the Food Network hit show Dinner: Impossible
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Ms. Segan has appeared on hundreds of TV programs including the Today Show, Early Show, and Sunday Morning with Charles Osgood and is regular guest on Cultivating Life. She frequently appears on the History and Discovery Channels as well as the Food Network and has done several specials for PBS including two on chocolate.
She lectures across the country for a variety of organizations including The Smithsonian Museum, American Museum of Natural History, Virginia Fine Arts Museum, Norman Rockwell Museum, and Abigail Adams Museum. She is a frequent speaker at the 92nd St Y on a series entitled: "Francine Segan's World of Tastes" and also moderates panel discussions. She recently moderated panels including Mario Batali, |
Francine Segan discusses Italian cuisine with Lidia Bastianich at
the 92nd St Y, New York
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Joe Bastianich, and Lidia Bastianich.
Ms. Segan's lectures reach thousands of people per year and are regularly mentioned in newspapers and magazines such as the New York Times, Time Out NY, NY Post, Washington Post, and Town and Country Magazine.
Ms. Segan speaks Italian and spends several months each year traveling throughout Italy.
For the past several years Ms. Segan has focused on writing and lecturing on sweets of Italy. She is currently working on her 5th, a cookbook about Italian sweets, which will be published by Stewart, Tabori & Chang in the fall of 2011.
Please refer to www.francinesegan.com for further information.
Food Articles by Francine Segan
Italian Articles by and about Francine Segan
Francine Cooks: Video Demos
Francine Travels in Italy
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Chocolate Tiramasù
