Nathan Myhrvold: The Future of Bread
George Brown College Centre for Hospitality and Culinary Arts
300 Adelaide Street East
In Conversation with Nathan Myhrvold: The Future of Bread
Nathan Myhrvold and his Modernist Cuisine team in Seattle are dedicated to taking culinary research to a new level. After the success of Modernist Cuisine: The Art and Science of Cooking, they spent over four years looking at bread from every angle. They’ve compiled all of their research into Modernist Bread, a five-volume masterpiece (plus kitchen manual) of photographs, recipes, research, history, groundbreaking techniques and much more. The team devised experiments to test the limits of techniques, develop new recipes, investigate bakery lore, discover the best ingredients and tools, and understand the science of bread making.
In addition to their scientific approach, they traveled around the world to speak to bakers, chefs, farmers, scientists, and historians and go behind the scenes at mills, ingredient companies, museums, and even the Svalbard seed bank in Norway—tasting bread at every stop along the way.
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.
About Nathan Myhrvold, The Cooking Lab Founder
Nathan Myhrvold, lead author of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (fall 2017), is a chef, photographer, and scientist. Myhrvold founded the Modernist Cuisine team and led the development and production of all four books as well as the Modernist Cuisine Gallery in Las Vegas.
In addition to his culinary and photographic pursuits, the former chief technology officer of Microsoft is the founder and CEO
of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master’s degrees in economics, geophysics, and space physics; a bachelor’s degree in mathematics; and
a culinary diploma from École de Cuisine La Varenne.
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Event Admission with Pre-Order of Modernist Bread