Cooking the Tree of Life - Loving the Bubbly: Bread, Wine and Beer February 16, 2011

In celebration of the 202nd anniversary of Charles Darwin's birth, the State Museum presents cooking demonstrations that highlight the evolution of domestic food. 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.