The Kitchen Mycologist

---

Knowing a little mycology (the study of fungi) can make you a better mushroom cook. This illustrated talk teaches basic mycology through the lens of your kitchen. It explores the intersection of mycology and the selection, storage, preparation, and nutritional value of mushrooms; the way fungi spoils foods and improves foods; the biologic reason why mushrooms taste differently and why some are more expensive than others; and the impact of endophytic fungi and mycorrhizal networks on food crops.

---

Schedule:	Wednesday, June 5, 2024
Times:	06:00pm-08:00pm EDT
	View Full Schedule  |   View Full Schedule
Meeting Date Start Time End Time Wednesday, June 5, 2024 06:00pm 08:00pm Meeting Date Start Time End Time Wednesday, June 5, 2024 06:00pm 08:00pm
Instructor:	Eugenia Bone Eugenia Bone Eugenia Bone Eugenia Bone is a critically acclaimed journalist, with an emphasis on food, fungi, and other microorganisms, and former president of the New York Mycological Society. She is a member of the National Association of Science Writers. Her previous books include Microbia, Mycophilia, The Kitchen Ecosystem, Well Preserved, At Mesa's Edge, and Italian Family Dining. Her books have been nominated for a variety of awards, including a Colorado Book Award and James Beard Award, and her work has appeared in The New York Times, The Denver Post, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others. She has lectured widely, at venues like the Missouri Botanical Gardens, the Denver Botanical Garden, and the New York Public Library. Find out more here.
Location:	Online-Live,
Session Number:	244CKG230O
Price:	Price Non-Member : $70.00 Member : $65.00

There are currently no other sections available.