TV & Press



Francine on TV

Francine with Robert IrvineFrancine has appeared on many national TV programs including the Today Show and Early Show and has been featured on numerous specials for PBS, the Food Network and the History, Sundance and Discovery channels.

She is the host of NYC's popular weekly i-italy TV series "Americans in Love with Italy" where she interviews celebrities about their fondness for Italy. F. Murray Abraham, Betty Buckley, John Patrick Shanley, Eric Asimov and Michael Tucker are some of the guests that have appeared on her show.

Food Network's DINNER IMPOSSIBLE

(Depending on your internet connection you should be able to play the video when the pre-roll reaches 10%)



Francine with F. Murray AbrahamYouTube TV Links


Francine in Print

FrancineMarch, 2011

FOOD FOR THOUGHT: Aphrodesiacs are this food historian's bread and butter  » MORE (pdf)


December, 2011

THE SWEET SIDE OF ITALY: What pops into your head when someone mentions Italian desserts? Tiramixu? Cannolis? Gelato? For Francine Segan, it's lemon-cornmeal cookies, yogurt semifreddo with radicchio marmalade and sweet ricotta crepes. » MORE (pdf)


April 2, 2004

"Ms. Segan, like some historically minded chefs and cookbook authors, is willing to sacrifice some authenticity for popular appeal. In a recipe for Cornish game hens with sage she instructs readers to use an oven rather than boil the meat in a cheesecloth. She also substitutes marjoram for the herb hyssop, popular in the Tudor era but hard to find in the U.S. these days.

Sometimes it takes more than switching a few spices to save a dish from the culinary compost heap. In her recipe for "courage tart," a sweet-potato-and-apple pie widely used as an Elizabethan aphrodisiac, Ms. Segan excluded sparrow brain. And she decided against a chapter on how to cook "head of beast."


August 13, 2004

"Let the Games-and the eating of great Greek food- begin with Francine Segan's new book The Philosopher's Kitchen: Recipes from Ancient Greece an Rome for the Modern Cook...recreating the cuisine of the ancient Greeks and Romans helps us connect in some small but wonderful way to their time."


Saturday, May 8, 2004

"It was hard to miss the peacock in the ballroom of the Pierre Hotel…but the main attraction on Monday night…was the food, all updated versions of Elizabethan recipes by Francine Segan, author of Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook (Random House, 2003) and the culinary advisor for the evening."


August 18, 2004

"Author Francine Segan turns a neat trick. She takes cursory recipes from ancient Greece and Rome and makes them vibrant and cookable. Segan's recipes are excellent: Simple, sophisticated and delicious. Each of the four I tried was a keeper."


"Ms. Segan...exudes the warmth, personality and energy of your really funny next door neighbor keeping you relaxed and entertained throughout her presentation. ... Imparting knowledge along with the humor...."   » MORE


Francine in Italy

Francine Degan


Francine gives lecture in Italy at the Milan Expo World's Fair discussing the Italian pre-dinner tradition of the Aperativo, featuring Grana Padano DOP, Prosecco Superiore, Prosciutto San Daniele and Mortadella Bologa.



Un Vulcano In Cucina: Francine Segan
Novembre 2015
A Tavola

Food Star Americana
Aprile 2015
Bologna Today

L'enogastronomia ferrarese.. a stelle e strisce
Aprile 2015
Estense.com

Francine Segan conquistata dai sapori di Ferrara
Aprile 2015
Estense.com

Tour lungo la via Emilia per una stella della cucina Usa
Aprile 2015
Estense.com

Il tradizionale 'coccetto' conquista anche New York
A Fanano era presente la giornalista Francine Segan per un reportage
(pdf)
Aprile 2015
di Walter Bellisi

Francine and the Italian Minister of AgricultureItalia amore mia (pdf)
Papillon 58, invierno 2009/2010
di Francine Segane

La Cucina Italiana in America... (pdf)
Papillon 56, primavera/estate 2009
di Sarah Scaparone

La giornalista americana affascinata dalle bellezze e dalla cucina del territorio (pdf)
il Piccolo

N.Y.C. capitale Usa del cioccolato (pdf)
La Stampa

Piero Celani: "Il Piceno sbarcherà a New York" (pdf)
Riviera Oggi