Latest Modernist cuisine Podcast Episodes
Episode 16: Still Life with Bread
Modernist BreadCrumbs - December 19, 2018 18:26 - 45 minutes ★★★★★ - 88 ratingsIn this episode, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Supper (complete with pretzels) and still lifes from the Dutch Golden Age to scoring videos on Instagram—the aesthetics of bread, and all that it symbolizes, h...
Episode 15: Deck the Challahs
Modernist BreadCrumbs - December 12, 2018 20:00 - 43 minutes ★★★★★ - 88 ratingsIt’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we're exploring holiday breads and the traditi...
Episode 14: Emboiled in Lyes
Modernist BreadCrumbs - December 05, 2018 18:50 - 41 minutes ★★★★★ - 88 ratingsWe're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing. We'll explore the power of lye with Harold McGee, check ou...
Episode 13: Breads Across America
Modernist BreadCrumbs - November 28, 2018 17:00 - 38 minutes ★★★★★ - 88 ratingsWe're hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We'll travel to New Orleans for a Po'boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the question, "Is there a regional bread culture ...
Episode 12: Flatter, Better, Faster, Stronger
Modernist BreadCrumbs - November 14, 2018 17:20 - 44 minutes ★★★★★ - 88 ratingsFlatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel aro...
Episode 11: Something in the Air
Modernist BreadCrumbs - November 07, 2018 16:40 - 43 minutes ★★★★★ - 88 ratingsBread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product. ...
Episode 10: The Grain Revolution
Modernist BreadCrumbs - October 31, 2018 16:40 - 42 minutes ★★★★★ - 88 ratingsIndustrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us. This episode is about the growing movement to bring...
Episode 9: Mother, May I?
Modernist BreadCrumbs - October 24, 2018 16:15 - 42 minutes ★★★★★ - 88 ratingsWelcome to Season Two of Modernist BreadCrumbs! It seems only natural—and appropriately poetic—to start this season talking about starters. They’re the inception of the loaf, the first step. You don’t need a starter to make bread, but the story of cultivating yeast from the environment around u...
Season 2 Trailer
Modernist BreadCrumbs - September 05, 2018 21:32 - 1 minute ★★★★★ - 88 ratingsModernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya are back with Jordan Werner Barry and Michael Harlan Turkell for season two of Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. This season builds on where we ...
Episode 8: Breadbox
Modernist BreadCrumbs - December 13, 2017 14:00 - 1 hour ★★★★★ - 88 ratingsThis is Episode Eight of Modernist BreadCrumbs: “Breadbox.” Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the series, will hold all the bits of bread we haven’t ...
Episode 7: Thermal Mass
Modernist BreadCrumbs - November 29, 2017 14:00 - 1 hour ★★★★★ - 88 ratingsThis is Episode Seven of Modernist BreadCrumbs: "Thermal Mass," on baking and ovens. We’ll discuss “thermal mass," or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it's baked in. It’s a complex physicochemical process… that’s more than just hot air. Mode...
Episode 6: Balls & Sticks
Modernist BreadCrumbs - November 22, 2017 14:00 - 53 minutes ★★★★★ - 88 ratingsThis is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics. Balls & sticks. You’ll hear this idiom over and over in this episode, as if we’re talking in circles. The two shapes' repetitive figures have been a constant in bread’s identity over time, but why...
Episode 5: Against the Grain
Modernist BreadCrumbs - November 15, 2017 14:00 - 55 minutes ★★★★★ - 88 ratingsThis is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics. How does bread play a part in politics you ask? Withholding grain has been part of party lines as well as a catalyst of war. Though the fight still continues to bring bread to those impoverished and underfed around...
Episode 4: Milling About
Modernist BreadCrumbs - November 01, 2017 13:00 - 52 minutes ★★★★★ - 88 ratingsThis is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization. When we look back on how modern baking came to be, it’s the same old story of craft informing art, and how the artisanal approach was replicated through the aid of mechanization. This episode...
Episode 3: On the Rise
Modernist BreadCrumbs - October 25, 2017 13:00 - 56 minutes ★★★★★ - 88 ratingsThis is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation. Here, we observe a microscopic single-celled organism from the fungi kingdom, and its full effect on bread: yeast. How can something so small make such a big impact? When it comes to bread, the...
Episode 2: The Great Civilizations of Grain
Modernist BreadCrumbs - October 18, 2017 16:00 - 1 hour ★★★★★ - 88 ratingsThis is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling. In this episode, we look inside with a kernel of knowledge, sprout ancient grains, and take a journey through wheat’s history. We could go on for flours. Modernist BreadCrumbs is a ...
Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell
Modernist BreadCrumbs - October 11, 2017 15:47 - 58 minutes ★★★★★ - 88 ratingsNathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread (on sale November 7, 2017), the inspiratio...
Episode 1: Pre-ferment
Modernist BreadCrumbs - October 04, 2017 21:06 - 59 minutes ★★★★★ - 88 ratingsThis is Episode One of Modernist BreadCrumbs: "Pre-ferment," on the history of bread. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may ...
Modernist BreadCrumbs trailer
Modernist BreadCrumbs - October 04, 2017 15:51 - 2 minutes ★★★★★ - 88 ratingstrailer for Modernist BreadCrumbs, a new podcast series by Heritage Radio Network
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