In this panel presented by the British Library and New Scientist, Modernist Cuisine’s head chef Francisco Migoya, materials scientist Mark Miodownik and experimental psychologist Charles Spence consider the relationships between taste and technology, and tradition and modernity in food. Chaired by the New Scientist‘s Catherine de Lange.
Full price tickets are £15.00. Discounts are available for seniors (60+), students, and friends of the British Library. Click here to book your ticket now.
In a rare UK appearance, Francisco Migoya, head chef of Modernist Cuisine and co-author of Modernist Bread presents a revolutionary new understanding of one of the most important staples of the human diet in this talk, with Polly Russell.
Full-price tickets are £12.00. Discounts are available for seniors (60+), students, and friends of the British Library. Click here to book your ticket now.
Johnson & Wales University’s International Symposium on Bread returns to the Charlotte Campus on Thursday and Friday, April 26– 27, 2018. On the Rise II, The Future of Bread will continue to explore the issues and opportunities facing global thought leaders in the bread community. This year you will have the opportunity to hear Modernist Bread co-author Nathan Myhrvold discuss the future of bread when he has the honor of delivering the conference’s keynote address. We hope to see you at this incredible event!
Tickets to the two-day Symposium are $200 and are available at the top of the page, with an additional (optional) charge of $100 for either of the hands-on workshops.\
Click here to purchase tickets and more information