Talk and Tasting with Bronwen & Francis Percival, authors, Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese
Saturday, November 18, 2017, 10:30 am - 11:15 am
Stop by the CUESA Classroom for a talk and tasting featuring the bounty of the Ferry Plaza Farmers Market, followed by a book signing at Book Passage in the Ferry Building Marketplace. Please arrive on time if you wish to taste!
Bronwen Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheesemakers and the company’s maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community. In 2012, she instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months in the Dutton Lab at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. Along with Dr. Benjamin Wolfe, she co-founded the website MicrobialFoods.org, a scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods, and more recently she served on the editorial board of the Oxford Companion to Cheese.
Francis Percival writes on food and wine for The World of Fine Wine.His work won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Francis is also a judge in The World of Fine Wine World’s Best Wine List Awards. Apart from The World of Fine Wine, his work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US. Besides writing, Francis also teaches classes for Neal’s Yard Dairy.
Bronwen and Francis cofounded and host the London Gastronomy Seminars, a long-running series of lectures and talks in London dedicated to making the technical side of food and drink fun and accessible. Their website realcheese.net has a wealth of resources related to the book and the fight for real cheese.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples available while supplies last.