Nathan Myhrvold (Intellectual Ventures Co-founder) – The Photography of Modernist Cuisine (Jul 2014)

Chapters

00:00:07 Photography: From Modernist Cuisine to Modernist Museum at Home
00:04:28 Visualizing the Science and Beauty of Food
00:11:24 Cooking Journey of a Microsoft Executive
00:19:19 Creative Confidence for World-Changing Projects
00:21:29 An Expert's Unique Passions: From Paleontology to Food Science

Abstract

Culinary Science and Artistry: The Myhrvold Way

From June 25th to September 1st, 2014, Nathan Myhrvold’s “Photography of Modernist Cuisine” exhibition showcased an extraordinary collection of 76 large photographs at the Tech Museum of Innovation in San Jose. This exhibit wasn’t just a display; it was a journey through Myhrvold’s groundbreaking approach to food, blending culinary art and science. From his early days of cooking Thanksgiving dinner at nine to his intricate “50 Shades of Green” and “Levitating Hamburger” photos, Myhrvold’s passion for cooking, scientific experimentation, and photography transforms how we perceive and engage with food. His passion for technology, science, and explaining complex concepts fuels his diverse pursuits.

Main Ideas and Expansion:

Myhrvold’s Motivation and Culinary Journey:

Nathan Myhrvold’s path from a young culinary enthusiast to a modernist cuisine pioneer is as unconventional as it is inspiring. His aim to present food in novel ways, coupled with his rich educational background in physics, led him to create the comprehensive “Modernist Cuisine” book series. This series, expanding from a 600-page volume to a staggering 2,438 pages, delves into the science behind cooking, marrying technical knowledge with aesthetic appeal. Nathan’s schedule is managed by handlers who arrange his activities for the day. He enjoys the diversity of his interests and challenges the conventional focus on specialization. Myhrvold’s goal was to give people a vision of food they’ve never seen before through cool photos. Cooking is a science experiment that everyone does, and the technology industry is about rethinking things using knowledge and engineering to affect different outcomes. Myhrvold has a long career in technology and an even longer career liking food. He always loved to eat and announced at nine years old that he would cook Thanksgiving dinner all by himself.

Photography as a Medium and Artistic Expression:

Myhrvold’s lifelong interest in photography manifests in his culinary works, where he uses images to challenge conventional perceptions of food. From the microscopic view of a trichinella worm to the grand display of fresh vegetables at Pike Place Market, his photographs are both educational and artistically sublime. The “Levitating Hamburger,” for instance, employs an exploded diagram concept, offering a unique view of the sandwich’s assembly, while “50 Shades of Green” highlights the overlooked beauty in a Savoy cabbage. The idea of the wall exhibit was to create large-scale versions of food photos from Nathan Myhrvold’s books and display them in science museums. The goal was to make the photos accessible to a broader audience and showcase the beauty and science behind food.

Educational Value and Science Museums as Venues:

The exhibition, while visually captivating, also serves an educational purpose. Myhrvold believes these photographs can make food safety more relatable and intriguing. Choosing science museums as venues, particularly in the Bay Area, aligns perfectly with his vision of making the wonders of food and cooking science accessible to a diverse audience.

Genesis of the Museum Exhibit and Audience Engagement:

The idea of a museum exhibit emerged from Myhrvold’s desire to bring the scientific nature of cooking to a broader audience. His discussion with the audience about transitioning from scientific curiosity to culinary exploration further highlights his multifaceted journey. This interaction underscores his belief in the interconnectedness of different fields of knowledge and creativity.

Myhrvold’s Diverse Interests and Achievements:

Beyond the culinary world, Myhrvold’s interests are vast, encompassing designing nuclear reactors, participating in paleontology digs, and engaging in the SETI project. His expertise in designing nuclear reactors stems from his PhD in physics from Princeton, his postdoc work with Stephen Hawking, and his long-standing interest in energy. His approach to daily life, balancing a variety of pursuits, reflects a deep commitment to innovation and curiosity. Nathan Myhrvold’s passion for cooking led him to apply to chef school in France. Despite initial rejection, he persevered and eventually gained admission after working at a restaurant for two years. He emphasized the importance of timing and coordination in a restaurant setting, as opposed to home cooking. Myhrvold’s culinary skills and knowledge improved significantly through his hands-on experience. Myhrvold has been actively involved in paleontological research and has published papers in leading journals. He has participated in and co-led digs around the world. Myhrvold’s passion for dinosaurs began in childhood and has continued throughout his life. Myhrvold has a keen interest in the SETI project, which searches for extraterrestrial life. He is particularly fascinated by the movie Contact and has been likened to the eccentric billionaire scientist in the film.

Culinary Inspiration and Beyond:

Myhrvold’s culinary inspiration extends beyond traditional cookbooks, as evident in his time spent in chef school in France and his experiences in restaurant kitchens. These experiences, coupled with his success in barbecue competitions, reveal his dedication to exploring and mastering various culinary techniques.

The Interconnectedness of Culinary and Creative Pursuits:

Nathan Myhrvold’s journey is a testament to the fusion of culinary arts, science, and creative confidence. His exhibit at the Tech Museum not only showcases his unique perspective on food but also inspires visitors to explore and appreciate the scientific and artistic aspects of cooking. Myhrvold’s story, from his early culinary experiments to his achievements in various fields, exemplifies the power of curiosity and the endless possibilities that arise from merging diverse interests.

Notes by: Hephaestus


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