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'
Myhrvold’s latest tome, Modernist Bread, digs not into the modernist world of fog and foams, but the uber-traditional world of bread. Though it may not seem like the logical next step, Myhrvold is passionate about the idea of taking something so rooted in the old and finding a way to innovate. We sat down with him to talk about embarking on his love of cooking, how words like artisanal get stripped of all meaning and what it costs to take on such a massive project.
Nathan Myhrvold takes pictures of food, just like the rest of us. But with robots, microscopes, and a machine shop.