Media Coverage
01 November 2020
I’m Interested in Lots of Things, and That’s Actually a Bad Strategy
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.
24 April 2020
How to barbecue perfectly according to a scientist (turned barbecue world champion)
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...
07 November 2019
Nathan Myhrvold visits RIT; former Microsoft CTO is now an innovator of photography
Myhrvold has been able to combine two childhood passions
19 August 2019
Records shattered at 32nd Washington wines auction
Myhrvold's donation of a Modernist Cuisine dinner for 30 at his culinary lab raised $90,000 for Seattle Children's Hospital.
14 July 2019
The Best Cookbooks of the Century So Far
“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.”)
12 July 2019
Nathan Myhrvold’s Food For Thought
The art and science behind the photography of ‘Modernist Cuisine'
11 July 2019
Why the Stodgy Old World of Bread Is Ripe for Innovation
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.
28 June 2019
Wine-Spilling Robots Provide a New Way to Look at Food
Nathan Myhrvold takes pictures of food, just like the rest of us. But with robots, microscopes, and a machine shop.
19 December 2018
“Modernist Breadcrumbs” podcast dives into the history, science, and art of bread making
All 16 episodes, which aired from Oct. 4 2017 to Dec. 19, 2018, are now available free online.
30 November 2018
Modernist Cuisine’s New Seattle Gallery Features Local Washington Farmlands
Images from Washington currently on display include two broad landscapes of the Palouse farming region in Eastern Washington and a four-hour exposure of a red wine glass at night with the stars circling overhead, shot at Leonetti Cellars’ vineyard in Walla Walla. Two additional Palouse landscapes are waiting in the wings