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slash UK slash AI for people. This is Scientific American Science Talk posted on August 24th,

2020. I'm Steve Merski. On this episode, the focus of

modernist bread was to explain everything there is to know pretty much about bread, which turns out

to be one of the most complex and technological foods that we commonly consume. That's W. Weight

Gibbs. You've heard him on science talk frequently in the

past few months as he's brought us in-depth coverage of the coronavirus pandemic. Wade is a

contributing editor here at Scientific American. He also works with Nathan Mirval, the principal author of

the multi-volume modernist cuisine. The sequel, if you will, is modernist bread for which Wait was a writer and editor.

Midway through Talking to Wait, we'll hear a segment sponsored by AstraZeneca.

Before COVID hit, Waite and I were at the same conference in San Francisco, so we got together to talk about bread.

Thank you. the same conference in San Francisco, so we got together to talk about bread. Wait, we had modernist cuisine how long ago?

2011.

Let's get the quick summary of that project and then what this project is.

Sure.

Modernist cuisine, the art and science of cooking, was a five-volume,

about 2,500 page encyclopedic treatment of savory cooking, including the history from Roman times

to the presence, but with a focus on avant-garde cooking, hence modernist

...