Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and… — Nathan Myhrvold Copy Share Image
I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe,… — Nathan Myhrvold Copy Share Image
If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat. — Nathan Myhrvold Copy Share Image
Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to… — Nathan Myhrvold Copy Share Image
The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on… — Nathan Myhrvold Copy Share Image
I wanted to figure out how long to cook things. I did some experiments and then wrote a program using Mathematica to… — Nathan Myhrvold Copy Share Image
I think that there is a role for food to be art; and when food is art, it can have drama, it… — Nathan Myhrvold Copy Share Image
I have a very pragmatic approach to diets. Ones you can't stick to don't do you any good. Some people say, 'Just… — Nathan Myhrvold Copy Share Image
Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and… — Nathan Myhrvold Copy Share Image
People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that… — Nathan Myhrvold Copy Share Image
The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply… — Nathan Myhrvold Copy Share Image
Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a… — Nathan Myhrvold Copy Share Image
When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I… — Nathan Myhrvold Copy Share Image
A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a… — Nathan Myhrvold Copy Share Image
Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high… — Nathan Myhrvold Copy Share Image
Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A… — Nathan Myhrvold Copy Share Image
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a… — Nathan Myhrvold Copy Share Image
There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that… — Nathan Myhrvold Copy Share Image
With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to… — Nathan Myhrvold Copy Share Image
If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one… — Nathan Myhrvold Copy Share Image
Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut… — Nathan Myhrvold Copy Share Image
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly… — Nathan Myhrvold Copy Share Image
The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about… — Nathan Myhrvold Copy Share Image
Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control,… — Nathan Myhrvold Copy Share Image
I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods… — Nathan Myhrvold Copy Share Image
Some article called me the most feared man in Silicon Valley. Good Lord! Why? My teenage boys got a kick out of it: 'Dad,… — Nathan Myhrvold Copy Share
In market research I did at Microsoft Corp. in the early 1990s, I estimated that the 'Wall Street Journal' took in about 75 cents… — Nathan Myhrvold Copy Share
Our reactor actually burns nuclear waste as fuel. So not only is it safe and powerful, it solves an important issue: It actually reduces… — Nathan Myhrvold Copy Share
Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little… — Nathan Myhrvold Copy Share
If people don't find what you are doing threatening, then it is probably not very important. — Nathan Myhrvold Copy Share
Among modern occupations, only cult leaders and TV weathermen rival the technological visionary's ability to retain credibility despite all evidence to the contrary. — Nathan Myhrvold Copy Share
Crazy ideas sometimes work, and the technological society that we have is built on a foundation of those crazy ideas that work. — Nathan Myhrvold Copy Share
An efficient government is dangerous in the hands of the wrong man. Sadly, the right sort of man never seems interested in the job. — Nathan Myhrvold Copy Share
When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.' — Nathan Myhrvold Copy Share
One of the greatest things that Apple and Jobs were very good at doing was daring to do the very different thing. It's what… — Nathan Myhrvold Copy Share
The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by… — Nathan Myhrvold Copy Share
Ultimately, my Ph.D. is in mathematical physics, focusing on quantum field theory and curved space-time, and I worked with Stephen Hawking. — Nathan Myhrvold Copy Share
The way Moore's Law occurs in computing is really unprecedented in other walks of life. If the Boeing 747 obeyed Moore's Law, it would… — Nathan Myhrvold Copy Share
If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat. — Nathan Myhrvold Copy Share
A person's basic humanity is not governed by how he or she came into this world, or whether somebody else happens to have the… — Nathan Myhrvold Copy Share
