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Francine Segans World of Tasting Honey: History and Gourmet Tasting

763 views · Published 8 June 2009 · 0:57 · Indexed 20 September 2026

Channel: The 92nd Street Y, New York · 2009 · Education

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http://www.92y.org/shop/category.asp?category=888Interests+-+Food+and+Wine888&92Y_drop=int-food

Francine Segans World of Tasting Honey: History and Gourmet Tasting http://www.92y.org/shop/event_detail.asp?productid=T-LP5FW05

In 2008, an Italian study found that it was possible to distinguish between different honey types, as well as pinpointing where exactly it was produced: "The floral origin of honeys is usually determined using melisso-palynological analysis and organoleptic characteristics, but the application of these techniques requires some expertise...In this study high-resolution nuclear magnetic resonance (HR-NMR) and multivariate statistical analysis methods were used to identify and classify honeys of five different floral sources. The 71 honey samples (robinia, chestnut, citrus, eucalyptus, polyfloral) were analyzed by HR-NMR using both 1H NMR and heteronuclear multiple bond correlation spectroscopy (HMBC)."

Those Italians it seems, take their honey as serious as they do their wine and cheese. Maybe as serious as noted food historian and expert Francine Segan does. On Jun 17, 2009 you can join Francine Segans latest talk in her World of Tasting series, Honey: History and Gourmet Tasting. Learn to differentiate the sublime flavors of a dozen types of honey, including French lavender, blueberry blossom, Hawaiian honey with tones of butterscotch and vanilla, and the famed tupelo honey, which comes from a flower of southern Georgia.

If you take good food as serious as we and Francine do, our CSA is something you might want to consider as well.
http://www.92y.org/content/community_supported_agriculture.asp?site=Y

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