The Photography of Modernist Cuisine: The Exhibition illuminates the fascinating, accessible science at work every day in our kitchens. We have selected 50 photos taken over the last seven years, with many presented at a width of over six feet!
Please join us on October 19th as Modernist Bread co-author and head chef Francisco Migoya shares a presentation of the book, and be one of the first people to see a copy of the book before it’s released on November 7th. The presentation will be followed by a discussion and Q&A moderated by the Breakfast Queen herself – former restaurant owner and Chicago Tribune columnist, Ina Pinkney.
Myrhvold returns to the Town Hall Seattle stage to offer bakers and lovers of modernist cuisine the science, history, ingredients, techniques, and recipes that may forever break the mold of breadmaking.
Modernist Bread coauthor and head chef Francisco Migoya will demo recipes from Modernist Bread and share new insights from the book at the 2017 StarChefs International Chefs Congress. The 12th annual StarChefs International Chefs Congress gathers some of the industry’s most formidable professionals to bring you the future of food and drink. For three days, October 22 to 24, StarChefs will explore the most cutting edge techniques, trends, and products. StarChefs Congress is host to Main Stage Cooking Demonstrations, Hands-on Savory, Pastry, and Bartender Workshops, Wine Tasting Seminars, and Business Panels.
Other presenters include Albert Adrià (Enigma), José Andrés (minibar by José Andrés), Richard Blais (Juniper & Ivy), Kyle & Katina Connaughton (SingleThread), Fred Dexheimer (Fred Dex MS), Wylie Dufresne (Du’s Donuts & Coffee), Kelly Fields (Wilma Jean), Pierre Hermé (Pierre Hermé), Johnny Iuzzini (Sugar Fueled Inc.), Edouardo Jordan (JuneBaby), Maura Kilpatrick (Sofra), Nick Kokonas (Alinea Group), Jehangir Mehta (Graffiti), Ghaya Oliveira (Daniel), Kevin Sbraga (The Fat Ham), Alon Shaya & Zach Engel (Shaya), Vinny Dotolo & Jon Shook (Jon & Vinny’s), Daniela Soto-Innes (Cosme), William Werner (Craftsman & Wolves), Kelly Whitaker (Basta), and many more.
The New Yorker Festival
Nathan Myhrvold joins writer Michael Specter of The New Yorker for an in-depth conversation about the art and science of breaking bread. In addition, Myhrvold will lead an exclusive demo from Modernist Bread that includes a bread tasting. The audience will be among the first to sample a recipe from his new book.
Michael Specter has been a staff writer at The New Yorker since 1998. His writing often focusses on science and issues of global public health. His 2009 book, “Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives,” received the Committee for Skeptical Inquiry’s Robert P. Balles Annual Prize in Critical Thinking. He is currently working on a book about CRISPR and other new gene-editing technologies.
In partnership with Heritage Radio Network, MOFAD, and 92Y, Nathan 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 Nov 7), the inspiration behind the podcast, as well as what the Modernist Cuisine team learned over four years of nonstop research, photography, experiments, writing and baking. From its surprising history to the complex science behind every loaf, this discussion will reveal why we need to take a fresh look at one of the oldest staples of the human diet.
Modernist Bread will be available for pre-order at the event. Book signing to follow.
Event is located at MOFAD
Nathan Myhrvold will join the 2017 Science and Cooking Public Lecture Series to discuss the science of bread-making and share some of the discoveries in Modernist Bread. Doors will open at 6:30 p.m. Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course. Seating for all lectures is first come, first seated. The lectures are free and open to the public.
Learn from this celebrated figure at the forefront of modern cooking and baking in advance of the release of Modernist Bread in a special one-of-a-kind seminar and reception at George Brown College. Our own Alison Fryer will sit with Nathan Myhrvold and discuss his approach to science, food, and innovative and pioneering research, and much more. Share in his passion and the story behind this incredible book.
Afterwards, enjoy a reception where you can sample breads, wines, cheese, and much more. Nathan Myhrvold will be available for guests. Those who pre-purchase the book can skip the line to meet Nathan Myhrvold in advance of receiving their books in November 2017.