The Masters of Social Gastronomy Present: The Story of Sourdough: Starters to Science

image courtesy MikeBlogs

Taught by Sarah Lohman and Jonathan Soma

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Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 


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Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, has more hobbies than can dance on the head of a pin, and loves Waffle House about eighteen times more than you.

See more @dangerscarf

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Update 8/29: No tickets will be available at the door this evening! If you have a ticket, please bring a photo id for entrance to ICE. Please see for information on where to enter the building and proceed to the 2nd floor lobby for check in. 

Join the Masters of Social Gastronomy for a night of beer and lectures at the Institute of Culinary Education on that most basic yet amazing food: sourdough bread

Bread is primal, inseparable from the history of man. But when you start to think about it - where does yeast even come from, and how did we figure out how to make bread with it? The beginnings of bread are closely tied to the history of sourdough!

Sarah will explain how our breads went from flat to fluffy, what's up with capturing wild yeasts, and why frontier towns were famous for their tart and tasty bread.

Soma will explore the microbe kingdom that flourishes right under our noses and gives life to sourdough. How does a motley crew of microorganisms band together and, instead of spoiling our food, manufacture a magical tangy treat?

And to inspire your at-home bread baking, Chef Sim Cass, Dean of Bread Baking at ICE, will perform a sourdough bread-baking demonstration. 

Ticket includes 2 beers + a snack. 21+ only! This talk takes place at the Institute of Culinary Education, located at 225 Liberty Street in Manhattan. You must enter a first and last name on the next page in order to receive admission to the event. Ticket sales end Sunday, August 28th. There will not be any tickets available at the door. 

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