Elemental Flames © Nathan Myhrvold / Modernist Cuisine
The Photography of Modernist Cuisine is the new book from Nathan Myhrvold and the team at The Cooking Lab in Seattle. “We wanted to create a vision of food, and show people a vision of food, than what was out there,” Nathan says.
To pull this off, they sawed five-thousand dollar ovens in half to photograph the cooking process. They used microscopes and fiber-optic lights to take pictures of Vitamin C crystals and parasitic worms that live in pork. They went to a shooting range to shoot rifles at eggs and a blob of gelatin.
Many of the images in The Photography of Modernist Cuisine originated in Modernist Cuisine, the 2,500 cookbook Nathan published in 2011 about the science of cooking. If you want to know how to use a centrifuge or liquid nitrogen in the kitchen, Modernist Cuisine is the book for you.
Before he started publishing photography and massive cookbooks, Nathan work d closely with Bill Gates as the Chief Technology Officer at Microsoft. On top of that, he has earned a PhD in theoretical and mathematical physics, studied with Stephen Hawking at Cambridge, and won first place the Memphis BBQ Championship. He’s currently the founder and CEO of Intellectual Ventures.
Last week I spoke with Nathan Myhrvold about his photobook, food porn, and the future of Modernist Cuisine.
Exploding Eggs © Nathan Myhrvold / Modernist Cuisine
The Hidden Garden – © Nathan Myhrvold / Modernist Cuisine
Trichinella in Muscle © Nathan Myhrvold / Modernist Cuisine
Kaleidoscopic Vitamin C – © Nathan Myhrvold / Modernist Cuisine
Oven Cross-section © Nathan Myhrvold / Modernist Cuisine
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