March 02, 2007
Dough We'd Like to Knead
Mark Harris at Preludium points us to this remarkable video of a talk-show appearance by Cornell University history professor Steven Kaplan, who tells us what goes into great bread (caution: this might not be safe for some workplaces):
I bet you thought I was kidding when I called it "Bread Pr0n."
There's a more sober profile of Prof. Kaplan in the Washington Post. He is the author of Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It (Duke University Press, Nov. 2006).
(via Lynn Kendall)
Posted by abostick at March 2, 2007 10:28 AMComments
