PODCAST · arts
Modernist BreadCrumbs
by Heritage Radio Network
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Start with starter and then take a look at the discoveries and techniques from Modernist Bread. Enjoy interviews with the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, heritage grains, flatbreads, and breads with holes, but we’ll also step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs.
Episodes
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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 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…
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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, 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…
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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 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 out...
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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 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…
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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 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…
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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 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.…
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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, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us. This episode is about the growing movement to bring…
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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. 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...
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Season 2 Trailer
Modernist 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...
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Episode 8: Breadbox
This 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...
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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 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.…
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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 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?...
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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? 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…
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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 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...
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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-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...
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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 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...
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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 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 inspiration...
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Episode 1: Pre-ferment
This 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…
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Modernist BreadCrumbs trailer
trailer for Modernist BreadCrumbs, a new podcast series by Heritage Radio Network See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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ABOUT THIS SHOW
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Start with starter and then take a look at the discoveries and techniques from Modernist Bread. Enjoy interviews with the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, heritage grains, flatbreads, and breads with holes, but we’ll also step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs.
HOSTED BY
Heritage Radio Network
CATEGORIES
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Frequently Asked Questions
How many episodes does Modernist BreadCrumbs have?
Modernist BreadCrumbs currently has 19 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Modernist BreadCrumbs about?
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Start with starter and then take...
How often does Modernist BreadCrumbs release new episodes?
Modernist BreadCrumbs has 19 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Modernist BreadCrumbs?
You can listen to Modernist BreadCrumbs on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Modernist BreadCrumbs?
Modernist BreadCrumbs is created and hosted by Heritage Radio Network.
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