Bill Nye The Science Guy and Corey Powell interviewed Nathan in a wide-ranging conversation for the podcast Science Rules! They discussed: the asteroid that finished off the dinosaurs, Nathan's research into how some of the biggest dinos whipped their tails at supersonic speeds (probably to show off for the opposite sex), and Benjamin Franklin's seminal contribution to geoengineering. They also talked about what kind of changes we'd have to make to the U.S. electricity grid—both how it works and how it's regulated—to meet the goals goals that states have set to ramp up renewable power and to curb greenhouse gas emissions. Nathan revealed how early food critics in Italy panned pizza. And Bill asked Nathan what one subject he thinks everybody should understand a little better.
Nathan Myhrvold is a barbecue world champion who studied physics under Stephen Hawking. In this exclusive extract from GQ’s book How To Win At Life, he explains why science is your secret ingredient...
Myhrvold has been able to combine two childhood passions
Back in 2005, Nathan Myhrvold, a former Microsoft colleague, showed me a long scientific paper on an innovative nuclear reactor and introduced me to the lead author, an inventive physicist named Lowell Wood who would go on to beat Thomas Edison’s record for the most U.S. patents in history. Lowell claimed that this reactor could satisfy “much of humanity’s requirements for electricity in the 21st century.” I was skeptical, but also intrigued.
“Nuclear reactors are not the thing you get into if you want to win popularity contests. Eliminating polio is a lot more popular.” — Nathan Myhrvold, co-founder of Intellectual Ventures Lab.
Myhrvold's donation of a Modernist Cuisine dinner for 30 at his culinary lab raised $90,000 for Seattle Children's Hospital.
In a talk to Hacker News Seattle and Cofounders Connect, Myhrvold shared five big ideas on using AI to diagnose disease, quantum metamaterials, the challenges of robotic pizza, open-source furniture, and the future of television.
From a blow torch to a custom-built 3-D pizza scanner, here’s a behind-the-scenes look at the gear that goes into the most cutting-edge recipe research on the planet.
“Modernist Cuisine” strapped turbo boosters to the slow, iterative experiments that had been happening in restaurant kitchens, delivering hundreds of ideas, models, and scientific answers on a scale that had been previously unthinkable. (For those of more modest culinary means, there’s also the companion volume “Modernist Cuisine at Home.”)
The art and science behind the photography of ‘Modernist Cuisine'