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Grande Cuisine to Grand Opera The History of French Food & Opera Webinar

'Grande Cuisine to Grand Opera: The History of French Food & Opera' Webinar

Wed Mar 17, 2021

'Grande Cuisine to Grand Opera: The History of French Food & Opera' Webinar

Time Wed Mar 17 2021 at 01:00 pm to 02:30 pm

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'Grande Cuisine to Grand Opera: The History of French Food & Opera' Webinar, 17 March | Online Event | 'Grande Cuisine to Grand Opera: The History of French Food & Opera' Webinar
Can't make it live? Register and get access to the full replay for one week!
New York Adventure Club |

Next time you dine at your favorite restaurant, or go to the opera dressed to the nines, you can thank France for that — that's because without French ingenuity and a passion for the truly grand experiences in the kitchen and on-stage, neither would exist (or at least be as exceptional). But how did France create, develop, and export some of the world's most beloved cultural activities? It's time to journey back in history from 17th century to19th century France to see how one country's cooking and opera took the world by storm.

Join New York Adventure Club as we explore the intriguing worlds of classic Parisian food and opera, and how these two great aspects of French culture evolved and intersected over the past 400 years.

Led by Carl Raymond — food historian, opera aficionado, and former Metropolitan Opera supernumerary — our deep dive into some of French food & opera's greatest moments, both on stage and off, will include:

-A discussion around the menus and fanciful dishes that would have appeared on some of France's most elegant tables, including the court of Versailles
-How opera evolved from the French royalty's love of ballet and dance, with a digital showcase of some of Paris' most famous theatres for opera including the famed Palais Garnier — Paris' great 19th palace of opera
- France's lasting culinary legacy on the world , from giving rise to the restaurant to producing Marie-Antoine Carême, the world's first true celebrity chef
- Shocking stories from within France's high society , including a 17th century French aristocrat who went to Pr*son for his gold dinner service, and a chef who committed suicide when a delivery of fish was late for the King's table
- Giocchino Rossini's strong influence on the development of opera in Paris, and his legacy as one of the most prolific Italian opera composers of all time

Afterward, we'll have a Q&A session with Carl — any and all questions about French food and opera are welcomed and encouraged!

Can't make it live? Don't worry, you'll have access to the full replay for one week !

See you there, virtually!

*Once registered, you will receive a separate, automated email containing the link to join this webinar
**For the best possible viewing experience, please ensure you're using the latest version of your internet browser — Google Chrome is the most compatible. Exact technical requirements and a webinar user guide will be shared in the automated confirmation email upon registration.
***A full replay will be available after the experience for all registered guests

About Carl
Carl Raymond is a licensed New York City tour guide, food historian, writer, and museum educator. He has worked at the Merchant's House Museum as well as King Manor Museum in education and programming. Carl has lectured for the Royal Oak Foundation, Merchant's House Museum, National Arts Club, Metropolitan Opera Guild, St. George's Society, Historic Royal Palaces and the English Speaking Union. He was a contributing writer on SAVORING GOTHAM: A Food Lover's Companion to New York City, ed. Andrew Smith (Oxford University Press) and is at work on his own book, A Culinary History of the Gilded Age.

"This was an amazing presentation! Mr. Raymond gave a wonderful history of French Cuisine & Opera & how they intertwined, & I loved that he gave the French political & social background as well. Great photos, great research & very entertaining - this was a joy to listen to, thank you!" -Mary
"Mastery of the material; deep research; sense of humor." -Peggy
"I liked Carl's knowledge and enthusiasm for his subject. I also enjoy his lectures." -Paula
"Interesting concept to tie in French cuisine and French (and French-influenced) opera - it was a novel combination" -Laurie
"Full of all kinds of information about history as well as about the stated subjects of food and opera: architecture, royalty, art, business." -Marlene
"Beautifully covered all the aspects of French culture taking the listener through the journey of centuries" -Hinna
"I learned sooo much! I am very impressed!" -Larysa
"That was an extremely well organized talk with lots of information and brilliant parallels noted between the arts. I learned so much---need to hear it again and again." -Carole
"The lecturer was so knowledgable on the subject and connected the two themes very well." -Jane
"Carl is great. he is so thorough on the content and topics." -Noelle
"Interesting content, good visuals, excellent presenter - knowledgable and enthusiastic." -Robin
"It covered the kinds of things that we are very interested in learning about." -Chet
"I love his amazing depth of knowledge and his presentation." -Sarah
"Carl know his material and is passionate about it." -Mike
"Focused, good flow, polished delivery with refreshing correct French pronunciation." -Sumico
"The correlation of food and opera as well as the history of French food." -Philip
"Knowledge of lecturer; excellent presentation skills of extremely personable speaker." -Melissa
"I like the enthusiasm of the presenter and his vast knowledge."
"Instructor was knowledgeable and prepared." -Cindy
"Carl is a great presenter! I'm so glad my ex told me about this. We both speak French and have lived in France, so this was very topical!" -Claudia

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Wed Mar 17 2021 at 01:00 pm to 02:30 pm
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