Nathan Myhrvold’s Visit to Spitsbergen’s Seed Vault:
Nathan Myhrvold visited the Svalbard Global Seed Vault in Spitsbergen, Norway, where a vast collection of seeds from various plant species worldwide are preserved as a backup in case of global calamities. The seed vault is located deep inside a mountain, with controlled temperature and humidity to ensure the long-term viability of the seeds. The seed vault serves as a global backup plan to protect the planet’s biodiversity in the event of widespread disasters or crises.

Nathan Myhrvold’s Dinosaur Adventures:
Nathan Myhrvold is an avid dinosaur enthusiast and has participated in numerous dinosaur digs worldwide. He explained that dinosaurs are often found in badlands areas with harsh weather conditions that prevent soil formation and plant growth, leading to erosion that exposes dinosaur remains. Myhrvold described the discovery of a T-Rex skeleton in Montana, where the femur bone was found on the surface, indicating that no human had been in that area for at least 50 years. He also mentioned having a T-Rex skeleton in his living room, emphasizing the challenge of finding a living room large enough to accommodate such a massive display.

Audience Engagement:
The audience was encouraged to tweet questions to Nathan Myhrvold using the hashtag AskNathan, and these questions would be addressed at the end of the talk.

Early Life and Education:
Nathan Myhrvold was born in Seattle and moved to Los Angeles with his family. He attended a school for gifted children and graduated high school at age 14. Myhrvold graduated from college at age 17 and earned multiple degrees, including studying under Stephen Hawking at Cambridge.

Stephen Hawking’s Influence:
Myhrvold worked with Stephen Hawking on fundamental theories of space and time. Despite his physical challenges, Hawking maintained a positive attitude and inspired those around him. Myhrvold admired Hawking’s resilience and the way he motivated others to be better people.

Cosmological Research:
Myhrvold studied the origins of space, time, and the universe. Recent advancements in cosmology, such as mapping the cosmic microwave background radiation, have provided valuable data for testing theories. However, current theories of cosmology fail to align with the available data. This ongoing challenge presents an exciting opportunity for scientific exploration.

British Food and Departure from Cambridge:
Myhrvold described the state of British cuisine in the early 1980s as “living up to its reputation.” A memorable dining experience with Stephen Hawking prompted Myhrvold to coin the term “BBR” (Boiled Beyond Recognition) to describe the overcooked meat. Myhrvold’s departure from Cambridge was initially intended as a temporary leave of absence to work on a software project. The project led to the formation of a company, which was eventually acquired by Microsoft, keeping Myhrvold engaged for 14 years. Upon announcing his departure from Microsoft, Myhrvold received an email from Hawking inquiring about his return to Cambridge, but Myhrvold declined.

Nathan Myhrvold’s Role at Microsoft:
Nathan Myhrvold held significant roles at Microsoft, including Chief Technology Officer and Chief Strategist, during a transformative era in computing history. He witnessed the transition from mainframe computers to personal computing, with the rise of microprocessor technology and Moore’s Law. Myhrvold recognized the potential of harnessing computing power for productivity applications, entertainment, and communication.

Predicting Technological Trends:
Myhrvold’s famous memos at Microsoft showcased his ability to predict technological trends accurately. Around 1991, he predicted the emergence of devices like the iPhone, social media platforms, streaming video, and video on demand.

Technology Trends Driven by Human Needs:
Myhrvold emphasized that many technology trends can be predicted by understanding how computing power and communications bandwidth align with human needs. He highlighted the significance of the “two feet” and “10 feet” concepts in human-technology interaction, which relate to the optimal viewing distances for personal devices and shared experiences, respectively.

Video on Demand and Media Accessibility:
Myhrvold stressed the importance of video on demand and accessible media, contrasting it with the limitations of scheduled TV programming in the 1990s. He saw the potential for technology to provide continuous access to books, movies, and other media, akin to the convenience of books.

The Excitement of Microsoft’s Early Days:
Myhrvold described the early days at Microsoft as a thrilling period of rapid technological advancement and innovation. He compared it to the excitement seen in contemporary companies like Uber, Facebook, and Google, which are driving transformative changes in their respective industries.

Nathan Myhrvold’s Culinary Passions:
During his tenure at Microsoft, Nathan Myhrvold pursued various hobbies, including cooking. He aspired to attend culinary school in France and applied to a professional course. To gain practical experience, he arranged a stage at Rover’s, a renowned French restaurant in Seattle.

Culinary Education and Stage at Rover’s:
Despite his limited culinary background, Nathan excelled in an oral exam, impressing the school officials. He was accepted into the professional cooking course on the condition that he first worked in a restaurant. Nathan secured a stage at Rover’s, where he worked one night a week, which eventually extended to two years.

Balancing Work and Culinary Pursuits:
Nathan managed to juggle his demanding job at Microsoft with his culinary education and stage at Rover’s. He received support from Microsoft CEO Bill Gates for his leave of absence to attend culinary school.

Culinary School Experiences:
Nathan thoroughly enjoyed his time at culinary school, describing it as “awesome.” He gained valuable hands-on experience at Rover’s, including the preparation of various dishes such as duck.

Inspiration from French Techniques:
Nathan Myhrvold learned intricate French techniques, including duck boning, at a culinary school. He became aware of innovative cooking methods beyond classic French cuisine.

Searching for Comprehensive Knowledge:
Myhrvold sought a comprehensive book covering modern cooking techniques. He realized such a book didn’t exist and embarked on a journey to create it.

Delving into Sous Vide:
Myhrvold investigated sous vide cooking, finding limited and inaccurate information available. He conducted experiments and simulations to gain a deeper understanding of the technique.

Path to Modernist Cuisine:
Encouraged by feedback on Eaglet, an online culinary forum, Myhrvold began writing a book on modernist cuisine. He aimed to create a comprehensive resource for modern cooking techniques.

The Grand Vision:
Myhrvold initially envisioned a 600-page book but realized its true scope would be much larger. The final version of Modernist Cuisine became a multi-volume, 45-pound masterpiece.

Self-Publishing Decision:
Myhrvold decided to self-publish Modernist Cuisine to maintain creative control and ensure its publication. He recognized the potential for a transformative impact on the culinary world.

How Modernist Cuisine Came to Be:
Nathan Myhrvold describes the inspiration behind creating Modernist Cuisine. He had a strong sense of what he wanted to make, but it was hard to describe because it was more felt than seen. Initially working alone, he realized the task would take too long and assembled a team. The book benefited greatly from collaboration and expertise, resulting in a vastly improved product.

The Origin of the Name “Modernist Cuisine”:
Myhrvold observed a nascent movement among chefs who were rebelling against traditional norms. He drew parallels to modernism in other fields, which had revamped various areas of human endeavor. Food was the only exception, with the Nouvelle Cuisine revolution being the closest attempt. However, he felt it didn’t fully move forward and the term “molecular gastronomy” was off-putting to both chefs and the public. He opted for the name “modernist cuisine” to emphasize a break with the past and provoke thought.

Characteristics of Modernist Cuisine:
Modernist cuisine often involves unexpected combinations and deconstructed dishes. An example is a pizza and Caesar salad soup, where one side tastes like Caesar salad and the other like pizza. The aim is to create dissonance and provoke thought, similar to how modern artists seek to shock or engage viewers.

The Unexpected Success of Modernist Cuisine:
Despite a modest initial print run, the book sold out quickly and became highly sought after. Myhrvold admits they were unprepared for the demand, leading to stock shortages and high prices on eBay.

The Unboxing Video:
A popular YouTube video showcases the unpacking of Nathan Myhrvold’s modernist cuisine book, captivating viewers with its mesmerizing display.

Purpose of the Book:
The book is intended for those passionate and curious about cooking, providing a comprehensive resource for those seeking culinary knowledge and inspiration. Not all recipes are expected to be made by every reader, as the book also features challenging recipes that push the boundaries of culinary expertise.

Indulging Curiosity:
The book delves into the scientific and historical aspects of cooking, including explanations of culinary techniques and the origins of kitchen equipment. For example, it includes a biography of James Watt, explaining the significance of watts in kitchen appliances and tracing its connection to the Scottish distillery industry.

Global Good and the Gates Foundation:
Nathan Myhrvold partners with the Gates Foundation to address global issues and improve the lives of children worldwide. Technology plays a crucial role in this partnership, facilitating communication, data analysis, and resource allocation.

Global Good Initiatives:
Nathan Myhrvold emphasizes the potential of technology to improve the lives of billions of people facing daily risks in the developing world. He highlights the mission of his company’s global good division to invent technology specifically aimed at aiding the developing world.

Mosquito Projects:
The Modernist Kitchen Lab has a variety of mosquito-related projects, including a machine that spots and shoots mosquitoes out of the air with lasers. They also conduct research on malaria and other mosquito-borne diseases.

3D Printers and Diverse Technologies:
The lab houses various technologies, from 3D printers to reactor parts for TerraPower’s clean nuclear energy project. Myhrvold believes that housing these technologies together enables cross-disciplinary collaboration and innovation.

Interdisciplinary Collaboration:
The lab fosters collaboration among individuals with diverse expertise, allowing for the exchange of ideas and the development of innovative solutions. This interdisciplinary approach enables the lab to tackle complex problems from multiple angles.

Making Plates:
Nathan Myhrvold and his team have been using machine tools, 3D printers, and milling machines to create custom plates for their cooking events. The plates are made from porcelain using techniques like hump molding and slip casting. This project demonstrates how a combination of kitchen and machine shop resources can lead to unique and creative culinary experiences.

Cutaway Photos:
Nathan Myhrvold’s books feature cutaway photos of pots, pans, and even whole stoves and ovens. These photos provide a deeper understanding of the functionality and design of cooking equipment. The process of cutting items in half can be messy and dangerous, but the resulting photos offer valuable insights for readers.

Modernist Bread Book:
Nathan Myhrvold and his team are working on a new book called “Modernist Bread”. The book will cover various aspects of bread baking, including pastry baking and dessert. The book is expected to be smaller than “Modernist Cuisine” and will focus on providing comprehensive coverage of bread.

Food and Health:
“Modernist Cuisine” includes a chapter called “Food and Health” that discusses the health properties of different foods. The chapter provides evidence-based information on the nutritional value of foods, challenging popular beliefs and misconceptions.

Gluten and FODMAPs:
Only a small percentage of the population has celiac disease and should avoid gluten. Many people who believe they are gluten-sensitive are likely reacting to FODMAPs, which are fermentable carbohydrates found in some grains and other foods. FODMAPs are not absorbed by the human digestive system and are fermented by bacteria in the gut, producing gas and causing digestive discomfort.

Combi Ovens:
Combi ovens are ovens that cook with steam and maintain accurate temperatures at low levels. They can be used for sous vide cooking and other techniques. Combi ovens offer greater control over the cooking process and can produce better results.

Two-Stage Cooking:
Traditional cooking techniques often try to balance cooking the inside and outside of food simultaneously, which can be difficult to achieve. Modernist cuisine advocates for two-stage cooking, where the inside and outside of the food are cooked separately. This approach provides more control over the cooking process and can result in better-cooked food.

Biggest Innovation in Food:
The biggest innovation in food is the focus on sustainability and reducing the environmental impact of food production. This includes using locally sourced ingredients, reducing food waste, and developing more sustainable farming practices.

The Importance of Food Quality:
Increased interest in food is driving quality and focus throughout the entire food chain. People are supporting great restaurants and better ingredients, leading to a societal change that will improve every part of the food world.

The Microwave’s Place in the Kitchen:
Microwaves are versatile and useful for various tasks, including making fried herbs and beef jerky. It is a great way to reheat leftovers and efficiently cook certain dishes.

Frying Herbs in the Microwave:
Cover a plate with saran wrap or cling film to create a drumhead. Dip or spray leaves (e.g., parsley, basil, sage) in oil and place them on the drumhead. Cover with another sheet of clean film and microwave for 10 seconds at a time until desired crispiness is achieved. The time may vary depending on the power of the microwave.

Most Thought-Provoking Meals:
El Bui restaurant by Fran Adria provided unique and thought-provoking dining experiences. The meals weren’t always individually delicious, similar to how stories can have different emotions. Simple meals can be enormously satisfying when hungry.

Tackling a New Field with Genius:
Myhrvold considers understanding financial services for the very poorest people on Earth as an exciting area. He emphasizes that people without much money still need financial services. Africa, particularly Kenya with its M-Pesa system, has advanced digital currency. Technology has the potential to unlock opportunities for billions living on a few dollars a day.

The Future of Food:
Variety of food has increased globally, but importing new cuisines is limited. Invention of new cuisines is necessary for future culinary progress. Food trucks and mashups reflect the trend of inventing new food experiences.

Jonathan Gold’s Question: “Why?”
Myhrvold emphasizes two approaches to product development. Focus group approach involves asking consumers what they want. Passion-driven approach involves making what the creator wants and hoping others agree. Great things and disasters can result from the passion-driven approach. Myhrvold’s projects are driven by his and his team’s passion.

The Spiritual Side of Humanity:
Humanity’s ability to believe in unproven things and bring them into reality is magical. Some hyper-rational people may be deluding themselves.