Mar 14, 2017
from 05:30 PM to 06:30 PM
|Where||Plant Sciences, Downing Site, CB2 3AE|
|Contact Phone||01223 766766|
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Bread is a staple food. Join archaeobotanist Professor Martin Jones, plant scientist Dr Lydia Smith and a local artisan baker to explore how modern ingredients and methods of mass production have completely transformed how bread is made and what we’re eating. Presented by Cambridge Global Food Security Initiative, CambPlants Hub and Cambridge Forum for Sustainability and the Environment.