Food & Drink

‘Modernist’ bread genius Myhrvold is coming to Charlotte

Nathan Myhrvold, author of “Modernist Cuisine: The Art and Science of Cooking,” will come to JWU to talk about “Modernist Bread.”
Nathan Myhrvold, author of “Modernist Cuisine: The Art and Science of Cooking,” will come to JWU to talk about “Modernist Bread.” Observer files

It’s one thing when a bunch of bread geeks gather at Johnson & Wales University in Charlotte. It’s a bigger thing when the keynote speaker is the guy behind “Modernist Bread.”

Yes, that would be Nathan Myhrvold, the visionary behind the multivolume “Modernist Cuisine” book project. That’s the book that broke down cooking techniques by doing things like cutting wok in half so you could see exactly what happens in a hot wok.

Myhrvold is sort of like the Elon Musk of cooking. For “Modernist Bread,” the followup on “Modernist Cooking,” Myhrvold assembled a whole team of bakers tp spend several years looking at exactly what happens when you bake bread, from water to flour to finish.

Peter Reinhart of JWU announced Monday that the International Symposium on Bread, started by Reinhart last year, will return April 26-28, with Myhrvold as the keynote speaker.

“We got the best of the best,” Reinhart said.

Last year’s symposium, “On the Rise: The Future of Bread,” sold out, with speakers including Glen Roberts of Anson Mills, Chad Robertson of Tartine Bakery, Francisco Migoya of “Modernist Bread” and Nadezhda Savova-Grigorova of Bakers Without Borders.

The full speakers list and the cost of tickets haven’t been announced. Last year’s tickets were $130 for the two-day conference.

Kathleen Purvis: 704-358-5236, @kathleenpurvis

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