June 11, 2:30 pm – 4:30 pm

Food Historian Sarah Wassberg will discuss food and its relation to wedding traditions. In her talk, she will illustrate how American weddings went from families in the parlor to today’s lavish dinners with dancing.
Topics covered include wedding cakes and the peculiar tradition of souvenir cake, at-home wedding breakfasts and standing receptions, especially the preponderance of sweetbreads on wedding menus prior to 1950, and the post-war professionalization of the wedding industry.

Sarah Wassberg holds a Master’s Degree in Public History from the University at Albany, NY and works as the Director of Education at the Hudson River Maritime Museum, Kingston, NY. A panel presenter at The Graduate Association For Food Studies, “Future of Food” conference at Harvard University, Wassberg has been a host and sound engineer for History Bites, a food history podcast. She is professionally affiliated with the Culinary Historians of New York.

This will be the third in a series of Sunday Salons by experts in the field of 19th and early 20th centuries’ material and cultural life.

This Salon includes a talk, refreshments, and a tour of the first floor of the Mansion; $15 for members, $20 for non-members.

Refreshments are courtesy of Best in Gourmet. 

The chair of the Lecture Committee is Mimi Findlay of New Canaan.