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.
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.
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.
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.
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.”
This story for the NYT's Science Times describes Nathan's innovative snowflake microscopy along with other impressive work by Caltech physicist Ken Libbrecht and Canadian photographer Don Komarechka.
In this 2-1/2 hour-long interview, Nathan discusses Stephen Hawking and the quest to unify general relativity with quantum mechanics, string and supersymmetry theories, and the unreasonable effectiveness of mathematics in physics. Plus what's happening with COVID-19 evolution, herd immunity, and vaccinations. And lighter topics like: myths about nutrition, whether a fast-changing climate might make geoengineering necessary, and ways to judge the trustworthiness of new science. Also available in video form on YouTube: https://youtu.be/YUXHLTlx9DA
Photographer and scientist Nathan Myhrvold has developed a camera that captures snowflakes at a microscopic level never seen before
University of Chicago economist and Freakonomics author Steven Levitt interviewed Nathan for the podcast People I (Mostly) Admire. Among the topics they discussed in their wide-ranging conversation: how Nathan met Bill Gates and eventually became Microsoft's first chief technology officer despite never having taken a computer science class, what it was like working with Stephen Hawking and his contributions to physics, the strategies and frustrations of being a prolific inventor, the crucial role that advanced fission power can play in combatting climate change, education of highly gifted children, and Nathan's forthcoming three-volume book on pizza.
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.