Find out how yeast performs its biochemical transformation of a bit
of flour and water into crusty, delicious bread. Explore the history of
breadmaking around the world, and learn how bread has come to occupy such a
central place in the cuisines of many nations. We'll bake some bread in our
studio kitchen, play with yeast and glutens in our lab, and share recipes.
Cookbook author, food and travel journalist and international culinary
teacher Carol Field has been sharing her passion for Italy and Italian food
since 1972. Her cookbooks have received James Beard and Julia Child awards,
and four have been Book of the Month Club selections. Author of such books
as The Italian Baker, Field spent two years working with the bakers of
Italy, traversing the country again and again from Lugano and Como in the
north to Lecce and Palermo in the south, tasting and testing, then going
back to the States to rework the recipes in an American kitchen with
American ingredients. She will bake Italian breads with us, showing us the
William Rubel is a cook and author specializing in traditional cooking
methods and a collector of antique and modern culinary utensils. His widely
respected book, The Magic of Fire, brought the ancient processes of hearth
cooking back into currency. He will talk with us about the history of
bread, breadmaking, and the cultural significance of bread across time and
Exploratorium scientist and teacher Karen Kalamuck will join us to play with
that most surprising of organisms--- yeast! Find out more about this widely
prevalent, little understood organism, which plays a role in everything from
bread to beer, and even to our own digestion!
Have a question for our guests? e-mail it to us at firstname.lastname@example.org and we'll do our best to get it answered on the air.