News
Media Coverage
25 August 2021
Pizza In The United States Is What Convinced The World That Pizza Was A Great Thing
In today’s episode, we start by talking about one of Nathan’s biggest passions – food! He’s written two James Beard award-winning cookbooks and is coming out with a three volume, 1,700-page book about pizza later this year. We walk through the science, stories, culture, and history behind pizza and get his advice on how to make the perfect pizza. Then we discuss the state of innovation in the U.S. and how he thinks we can fight some of the world’s biggest problems like climate change and combatting diseases.
23 August 2021
Macro Photographer Snaps Exquisite Crystalline Snowflakes Using Special Camera He Built Himself
Photographer Nathan Myhrvold dabbles in different hobbies, enjoying science, cooking, art, and of course, photographing. His curiosity about how ordinary things can sometimes appear extraordinary led him to take macro photographs of microscopic snowflakes in breathtaking high resolution.
10 August 2021
Technical Innovation in Art Photography
Scientist, inventor, and food photographer Nathan Myhrvold thrives at the intersection of technology and art. In this episode of Guests and Gusto, he shares his “New View of Food,” and the innovative custom cameras he builds to take some of his most iconic shots.
06 August 2021
Idea, invention, innovation, and failure. Life lessons from the master of all, Nathan Myhrvold
Polymath. Multitalented. It’s hard to capture our next guest’s triumphant accolades in one word. Nathan Myhrvold really is a master of all. This jam-packed episode explores a multitude of layers. Nathan claims that his success comes from not specializing in one thing (despite that this is what the modern world rewards). “Failure is always an option,” and we have to be better at bouncing back from it and looking towards the next opportunity.
07 July 2021
The Best Pizza City in America Is Portland, Oregon
It’s not news that New Yorkers will want to hear. The best pizza city in America is—drumroll—Portland, Ore. That’s according to the authors of the upcoming Modernist Pizza, Nathan Myhrvold and Francisco Migoya, who ate almost 400 pies from coast to coast to come to that conclusion. Their three-volume, 1,700-page book will come out on Oct. 5 and will include a recipe manual. Portland’s dominance didn’t surprise Myhrvold, the former chief technology officer at Microsoft Corp. and co-author of the monumental Modernist Cuisine and Modernist Bread. “We had an inkling it would be good,” he says, “but we were shocked at how good it was.”
Press Releases
16 December 2013
Study Shows Some Dinosaur Growth Rates Lower Than Previously Thought
Nathan Myhrvold cautions against drawing unsupported conclusions from dinosaur growth data
30 September 2013
Climate change: fast out of the gate, slow to the finish
A new study by Carnegie’s Ken Caldeira and Nathan Myhrvold of Intellectual Ventures concludes that about half of the warming occurs within the first 10 years after an instantaneous step increase in atmospheric CO2 concentration, but about one-quarter of the warming occurs more than a century after the step increase. Their work is published in Environmental Research Letters.
16 February 2012
Only the lowest CO2 emitting technologies can avoid a hot end-of-century
Could replacing coal-fired electricity plants with generators fueled by natural gas bring global warming to a halt in this century? What about rapid construction of massive numbers of solar or wind farms, hydroelectric dams, or nuclear reactors—or the invention of new technology for capturing the carbon dioxide produced by fossil-fueled power plants and storing it permanently underground? Nathan Myhrvold of Intellectual Ventures teamed up with Carnegie Institution’s Ken Caldeira to calculate the expected climate effects of replacing the world’s supply of electricity from coal plants with any of eight cleaner options.