During the Gilded Age, holidays were transformed into opulent celebrations featuring lavish decorations and delicious confections. Food writer and historian Becky Libourel Diamond will explore Gilded Age holiday traditions, from plum pudding, gingerbread, and mince pie, to grand balls, debutante parties, and festive teas. She will examine the fascinating history behind these confections, their ingredients, and baking methods, while uncovering the origins of many customs that became mainstream including, Santa Claus, Christmas trees, and Christmas cards. She will also discuss Hanukkah celebrations among America’s growing Jewish community and New Year’s traditions such as “New Year’s Calling.”

Becky Libourel Diamond is a food writer, librarian, and research historian. She holds a BA in journalism from Rider University and an MLS from Rutgers University. Her second cookbook, The Gilded Age Christmas Cookbook, blends Gilded Age details and celebrity stories with historic holiday menus and recipes, updated for modern kitchens. She is also the author of The Thousand Dollar Dinner, and Mrs. Goodfellow: The Story of America’s First Cooking School.

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Tickets: $15 Members; $25 Non-members

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