Flatbreads and quick breads may seem like strange oven-fellows, but hear us out.

Join some of New York's Irish publicans and Irish food expert Regina Sexton as they discuss one of the hallmarks of Irish American cuisine and culture: corned beef. What makes it so Irish? Why haven't Irish people in Ireland observed this proud tradition?

This is Episode Eight of Modernist BreadCrumbs: “Breadbox.”

This is Episode Seven of Modernist BreadCrumbs: "Thermal Mass," on baking and ovens.

This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics.

This is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics.

This is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization.

This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation.

This is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling. In this episode, we look inside with a kernel of knowledge, sprout ancient grains, and take a journey through wheat’s history. We could go on for flours.

This is Episode One of Modernist BreadCrumbs: "Pre-ferment," on the history of bread.