Nathan Myhrvold (Intellectual Ventures) (Apr 2016)
Nathan Myhrvold’s work in modernist cuisine blends culinary art, science, and innovation, challenging conventional cooking norms and introducing techniques like sous vide and hyper decanting. His approach emphasizes the fusion of science and art in cooking, encouraging a deeper understanding of cooking processes and fostering culinary experimentation.
Nathan Myhrvold (Intellectual Ventures) (Apr 2016) Read More »