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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Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma. 

 

 

 
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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.

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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 ice.edu/maps 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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