Nathan Myhrvold is the founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine.
His book, Modernist Cuisine, was created by an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
His approach is very interesting, and ties a lot into what we have talked about gastronomy and the culture of food.
Here is the Ted Talk with author Nathan Myhrvol on modernist cuisine!
Let me know what you think!