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Loving the Bubbly: Bread, Wine, and Beer New York State Museum
Wednesday, Feb. 16, 2011, 7 p.m.
Where: New York State Museum

Address: Albany, NY

Cost: Free

Ages: All ages

The variety of breads and fermented beverages developed by cultures
around the world are made possible by one species of yeast that has
evolved into hundreds of specialized strains. This microscopic fungus
has been intertwined with human evolution over the last 10,000 years,
helping certain cultures to flourish. Join Museum Scientist Dr. Jeremy
Kirchman and Chef Stephen Topper of the Copperfield Inn, North Creek,
N.Y., as they discuss the fascinating natural history of yeast and
prepare delicious dishes.

Event posted: Feb. 3, 2011
Last updated: Feb. 3, 2011
Posted in Culinary, Lectures


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