Episode 16: Still Life with Bread
In this episode, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Sup...
Radio and PodcastLive Radio & Podcasts
Arts
Modernist BreadCrumbs
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join Michael Harlan Turkell on Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples...
Episodes
19 episodes
Episode 15: Deck the Challahs
It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge...
Episode 14: Emboiled in Lyes
We'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 twis...
Episode 13: Breads Across America
We'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...
Episode 12: Flatter, Better, Faster, Stronger
Flatbreads 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...
Episode 11: Something in the Air
Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwic...
Episode 10: The Grain Revolution
Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now,...
Episode 9: Mother, May I?
Welcome to Season Two of Modernist BreadCrumbs! It seems only natural—and appropriately poetic—to start this season talking about starters....
Season 2 Trailer
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya are back with Jordan Werner Barry and Michael Harlan Turkell for se...
Episode 8: Breadbox
This is Episode Eight of Modernist BreadCrumbs : “Breadbox.” Bread is immeasurable, no longer bound by precepts. The new dictum of baking br...
Episode 7: Thermal Mass
This is Episode Seven of Modernist BreadCrumbs : "Thermal Mass," on baking and ovens. We’ll discuss “thermal mass," or the ability to absorb...
Episode 6: Balls & Sticks
This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics. Balls & sticks. You’ll hear this idiom ov...
Episode 5: Against the Grain
This is Episode Five of Modernist BreadCrumbs : “Against the Grain,” on politics. How does bread play a part in politics you ask? Withholdin...
Episode 4: Milling About
This is Episode Four of Modernist BreadCrumbs : “Milling About,” History Part II, Pre-Industrialization. When we look back on how modern bak...
Episode 3: On the Rise
This is Episode Three of Modernist BreadCrumbs : “On the Rise,” on yeast, leavening, and fermentation. Here, we observe a microscopic single...
Episode 2: The Great Civilizations of Grain
This is Episode Two of Modernist BreadCrumbs : “The Great Civilizations of Grain,” on grains, flour, and milling. In this episode, we look i...
Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell
Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs , their new podcast series on Heritage Radio Network, with a speci...
Episode 1: Pre-ferment
This is Episode One of Modernist BreadCrumbs: "Pre-ferment," on the history of bread. Modernist BreadCrumbs is a special collaborative podca...
Modernist BreadCrumbs trailer
trailer for Modernist BreadCrumbs, a new podcast series by Heritage Radio Network See Privacy Policy at https://art19.com/privacy and Califo...