Visionary technology and business leader Nathan Myhrvold dives deep into some of the most pressing questions facing our world today, including the promise of technology, the perils of self-driving cars, interplanetary travel, and if we can reverse the effects of what we’ve already done to our planet.
Nathan's show-and-tell with Kevin Kelly covers four of Nathan's favorite cool tools: a Wiha screwdriver set, the Kuhn Rikon avocado knife, the Omax CNC-controlled waterjet, and the Profoto Pro-10 camera flash.
Inside a nondescript commercial office complex east of Seattle, an acclaimed professional chef and an ex-Microsoft tech executive have been quietly perfecting the art of pizza making and redefining possibilities for the perfect pie. Over the last three years, the chef, Francisco Migoya, and ex-exec, Nathan Myhrvold, have baked more than 12,000 pizzas and run 500 scientific experiments to produce what they call the definitive guide to one of the world's most popular foods.
Nathan Myhrvold spent 14 years climbing the ranks at Microsoft to become the company's first CTO—and then he left the tech world behind to pursue his dream of attending culinary school. He went on to found Modernist Cuisine, a research lab and publishing house exploring the cutting edge of cooking. Myhrvold discusses his latest series of books, which explore the history and science behind pizza.
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.
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.
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.”
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
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.
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...