Nathan Myhrvold squares off with author and journalist Matt Ridley on the source of true technological innovation. Nathan takes Ridley to task on a number of issues and defends the critical role government investment plays in basic scientific research, discusses the importance of patents and awards, and clarifies the true nature of parallel discovery in innovation.
Nathan Myhrvold explains the role of invention in solving the most difficult problems for the poorest people in the world, shares thoughts on how to manage teams of smart people to accomplish great things and discusses the value of failure in the game of invention.
Nathan Myhrvold provides his thoughts on entrepreneurship, the characteristics of successful invention and innovation, and more alongside the likes of Sir Richard Branson, Sir James Dyson and other successful entrepreneurs.
How do you keep vaccines cool in hot developing countries without electricity? CNN's Fareed Zakaria talks with Nathan Myhrvold about his new invention, Arktek.
Eater's Boston editor, Rachel Leah Blumenthal, reviews Nathan Myhrvold's speech on foodborne illnesses and food fads from Harvard University's annual Science & Cooking public lecture series.
Heather Clancy with ZDNet, discusses how the former Microsoft innovation chief is reinventing intellectual property protection and creating a new framework for stimulating innovation across a very wide spectrum of disciplines.
In a 2-part series on the origins of Microson Research, Xconomy’s founder, CEO and editor-in-chief, Bob Buderi, examines Nathan Myhrvold’s expansion plan for Bill Gates in 1997.
The one person whom Myhrvold has most longed to cook for is Ferran Adrià. A few months ago, when he learned that his idol would be in Seaele, an invita[on went out. He proposed 50 courses in homage to a similar meal he’d had at elBulli. Adrià eagerly accepted. So did Dwight Garner of the New York Times’ Style Magazine, T.
USA Today’s Marco della Cava finds that if our country has a living Renaissance figure, Myhrvold would qualify for the Benjamin Franklin-esque [tle. The man, who by his own admission "is not very good at dabbling," has charged into a range of fields and wound up challenging or changing the status quo.
The soon-to-be trilogy has become this decade’s most influential work about food, offering everyone from Thomas Keller to José Andrés a literal window into Myhrvold’s experiments . . . More surprising: It’s also the most profitable.