LTH Home

Sourdough History with Eric Pallant, July 20, 2022

Sourdough History with Eric Pallant, July 20, 2022
  • Forum HomePost Reply BackTop
  • Sourdough History with Eric Pallant, July 20, 2022

    Post #1 - May 15th, 2022, 2:13 pm
    Post #1 - May 15th, 2022, 2:13 pm Post #1 - May 15th, 2022, 2:13 pm
    Culinary Historians of Chicago

    The Invisible 6,000 Year History of Sourdough
    Image

    with Eric Pallant

    Links to recipes:
    Pliny the Elder’s Picenum Bread
    Sourdough Boston Brown Bread
    Starting a Sourdough Starter


    For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. We will see why bread was the greatest invention of all time (not the slicer). We will meet ancient Egyptian pyramid builders, bygone Roman bakers, medieval housewives, Gold Rush miners, and historical celebrities like Plato, Pliny the Elder, and Marie Antoinette.

    Then we will watch bread fall into deserved disrespect at the end of the twentieth century. Commercial yeast will displace sourdough as bread’s primary leavening agent, machines will replace hands as the tools of manufacture, and monetary efficiency will take the place of flavor as pale squidgy loaves march forth by the millions looking and tasting like they were made by a photocopier. Finally, we will consider the rise of a new artisanal bread culture and see how modern bakers are remaking our bread economy and repurposing our fundamental human connection with food.

    Bio
    Eric Pallant is the author of the recently released Sourdough Culture: The History of Bread Making from Ancient to Modern Bakers. He is a serious amateur baker, a two-time Fulbright Scholar, double, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College, in Meadsville, Pennsylania. He is acknowledged for his skill in weaving research narratives into compelling stories for NPR, CNN, Foreign Policy, the Gresham Lecture Series, London, bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. You can learn more about him at Eric Pallant – Author & Professor.

    Wednesday, July 20, 2022
    7 p.m. Central Time
    Via ZOOM

    If you are not already on our email list, then to receive zoom link, please e-mail: Culinary.Historians@gmail.com 

    http://www.CulinaryHistorians.org
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - July 21st, 2022, 7:43 am
    Post #2 - July 21st, 2022, 7:43 am Post #2 - July 21st, 2022, 7:43 am
    https://www.youtube.com/watch?v=oL1MqL4O6r4

    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #3 - August 25th, 2022, 10:23 pm
    Post #3 - August 25th, 2022, 10:23 pm Post #3 - August 25th, 2022, 10:23 pm
    Podcast on The Invisible 6,000 Year History of Sourdough

    ***

    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Podcast
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples for anyone until we meet in person once more. :D
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more