About this episode

The episode explores the extravagant food culture of the Gilded Age through interviews with authors and actors.

In the late 1800s, industrialization carried the United States into a new era – one of great wealth and elaborate lifestyles for those at the top. It was frequent New Orleans visitor Mark Twain who coined the term the "Gilded Age," which would later be associated with this time of conspicuous consumption. This week, we take a look at the glorious food at the center of it all. First, we chat with Becky Diamond, author of "The Gilded Age Cookbook," who recounts the lavish menus and extravagant parties the uber-rich served up in the late 19th century. Her tome offers more than 75 sumptuous recipes of the period, from salmon en papillote to dainty tea sandwiches, accompanied by full-color photographs of the dishes. Then, we sit down for an in-depth interview with actor and musician Michael Cerveris. The two-time Tony Award winner knows what it's like to live among the outrageous wealth and opulence of late-19th-century America, having played the valet Watson in the television series The Gilded Age. But that HBO drama is a late entry on Michael's long performing résumé. He's also had an impressive run on stage, in both musicals and straight plays. Locals may know Michael from his role…

People in this episode

Host: Poppy Tooker

Guests: Becky Diamond, Michael Cerveris

Topics covered

• Gilded Age
• conspicuous consumption
• lavish meals
• New Orleans cuisine
• historical cooking
• celebrity interviews

Keywords

• Gilded Age
• Mark Twain
• Becky Diamond
• Michael Cerveris
• lavish parties
• New Orleans
• historical recipes
• culinary history

Mentioned in this episode

Organizations: HBO

Books & works: The Gilded Age Cookbook, The Gilded Age

Places: New Orleans, Treme

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