Media Coverage
23 June 2016
Nathan Myhrvold, the man top chefs turn to for food science advice
The golden loaves of bread cooling on the rack, the seven gleaming ovens and the 23-kilogram sacks of flour would look at home in a commercial bakery. But the chefs bent over tubs of dough also have a washing-machine-sized centrifuge, a freeze dryer and a fully outfitted photo studio at their disposal. And instead of bread for sale, the team of chefs and scientists at work in this cavernous kitchen in the suburbs east of Seattle are producing a 2000-page, vividly photographed book full of molecular research and recipes that will challenge traditional assumptions about how to produce the perfect loaf. The five-volume Modernist Bread: The Art and Science, coming to sturdy bookshelves in March 2017, is the latest tome from The Cooking Lab, the research kitchen and publishing house founded by Nathan Myhrvold.
14 June 2016
Bloomberg Advantage: Myhrvold sees AI interesting for investing
Nathan P Myhrvold CEO/Co-Founder Intellectual Ventures Management LLC Discussing the current invention environment and what he looks for before investing in technologies like artificial intelligence.
14 June 2016
The Biggest Problem With Flying Cars Is The Pilots
The key to making effective flying cars is eliminating the need for a human pilot, according to Nathan Myhrvold, the co-founder and chief executive of Intellectual Ventures. "The problem with flying cars is that we're not all good enough to fly them," he said at a session at Bloomberg's 2016 Technology Conference in San Francisco. "The leading cause of plane crashes is pilot error."