modernist cuisine
Nathan Myhrvold On The World Premiere Of Modernist Cuisine’s Photography Exhibit
!–paging_filter–pspan The a href=”http://\/\/seattlemag.com/article/modernist-cuisine-display-pacific-scie…” target=”_blank”Photography of Modernist Cuisine: The Exhibition opens Saturday/a at the Pacific Science Center, showcasing the celebrated images produced by Nathan Myhrvold, co-author of emModernist Cuisine/em as well as the founder and CEO of Intellectual Ventures. The former Microsoft Chief Technology Officer turned renowned food scientist, Myhrvold dissects and deconstructs food, cookware…
Tour of Modernist Cuisine Lab Prompts Dreams Of Geoduck
Ever since a recent visit to the Modernist Cuisine Lab, I cannot stop thinking about geoduck. Yes, I’ve got a giant clam on the brain. The Modernist Cuisine Lab is one slice of the pie that’s known as Intellectual Ventures, the sprawling science playground in an anonymous looking building in Bellevue. I was recently invited…
Food News: There’s Something About October
When it rains, it pours. This is true lately of restaurant openings: all of the sudden, a handful of tempting restaurants are opening in October. To wit: Marché at the Market, aka the new concept moving into the Campagne space. Daisley Gordon, longtime Campagne and Cafe Campagne chef, is the mastermind behind Marché’s menu. Soft opening…
Modernist Cuisine, and My Conversation with Nathan Myhrvold
Today's the day the book is officially published, and I recall my conversation with the genius behin
In the fall, as we worked on our February celebration of nerds (see the Nerd Issue), it fell to me to interview Nathan Myhrvold, the man behind Modernist Cuisine, the 2,438 page, six volume tome that aims to be the first, last and every word in between on molecular gastronomy. Only, don’t call it that…