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Nathan Myhrvold Podcasts

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13 of The Best Podcast Episodes for Nathan Myhrvold. A collection of podcasts episodes with or about Nathan Myhrvold, often where they are interviewed.

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13 of The Best Podcast Episodes for Nathan Myhrvold. A collection of podcasts episodes with or about Nathan Myhrvold, often where they are interviewed.

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Nathan Myhrvold on the Art and Science of Food

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Nathan Myhrvold is no ordinary chef. With two master’s degrees (one in mathematical economics, the other in geophysics and space physics) and a Ph.D. in theoretical and mathematical physics, he is also a technologist who did postdoctoral research with Stephen Hawking. From 1986 to 1999, Myhrvold was the chief strategist and chief technology officer at Microsoft, where he worked closely with Bill Gates on future planning and developing the company’s software. (During this time, he also co-authored Gates’s 1995 best-seller, The Road Ahead; in 1999, at age 40, he retired from the company.) Now, as the CEO of the firm Intellectual Ventures, which he co-founded in 2000, he develops and licenses intellectual property. The company owns upwards of 30,000 assets, nearly 900 of which were invented by Myrhvold himself. So where does cooking come in? Long a gastronomer and foodie (before the latter term was even a thing), Myhrvold began to pursue his passion for cuisine early on. During his Microsoft years (with Gates’s blessing), he took time off to attend the La Varenne cooking school in Burgundy, and later even apprenticed part-time at Rover's restaurant in Seattle. For a time, he was the “chief gastronomic officer” of the Zagat Survey.

It wasn’t until about a decade ago, though, that things really took off for Myhrvold on the food front. In 2011, he established a full-fledged publishing platform with the release of his six-volume Modernist Cuisine, an encyclopedic whirlwind into the science of contemporary cooking. A behemoth of a book, at 2,438 pages, it took about three years to produce, with several dozen people involved. Subsequent iterations have followed: Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (2017). A Modernist Pizza book is currently in the works. The series has become a cult favorite, highly respected by many of the world’s top chefs, including Thomas Keller and Heston Blumenthal. Especially remarkable about the project—aside from the inventive recipes—is the hyperrealist, meticulously executed photography. Many of the pictures are made through a “cutaway” technique involving machinery to that slices pots, pans, and ovens in half to offer a literal inside look into the processes behind the dishes—a pork roast atop embers, say, or broccoli steaming in a pot. It is through these images that Myhrvold's many talents and interests in science, food, and art collide, and to potent effect.

On this episode of Time Sensitive, Spencer speaks with Myhrvold about his journey into sous vide cooking, the problems he sees with the Slow Food movement, why food photography has never been considered a high art, and more.

Mar 11 2020 · 1hr 16mins
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144: Why Does Bread Rise? Nathan Myhrvold on Bread Science

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Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017, Available for rerun Thursday 3/1 – Thursday 3/8/2018)

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Mar 02 2018 · 51mins
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144: Why Does Bread Rise? Nathan Myhrvold on Bread Science

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Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat;smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.”

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Nov 10 2017 · 51mins
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30: Nathan Myhrvold

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Nathan Myhrvold proved that bread is far from stale. A renewed spirit of creativity and innovation is emerging from breadmaking’s 6,000-year- old tradition, and Myhrvold is leading the charge with flour-dusted hands and an insatiable curiosity. Formerly the Chief Technology Officer at Microsoft, and cofounder of Intellectual Ventures, he has since turned his inquisitive attention to cooking. Modernist Bread is Myhrvold’s highly anticipated follow-up to Modernist Cuisine, the tome famed chef David Chang called “The cookbook to end all cookbooks.” Myhrvold returns to our stage to offer bakers and lovers of modernist cuisine the science, history, ingredients, techniques, and recipes that may forever break the mold of breadmaking.

Nathan Myhrvold is a scientific author and essayist, and former postdoctoral fellow in the department of applied mathematics and theoretical physics at Cambridge University. He is the author of Modernist Cuisine and Modernist Bread, as well as numerous articles for periodicals such as Scientific American, Slate, Time, The Wall Street Journal, and The Washington Post.

Myhrvold shared the evening with food writer Jess Thomson and award-winning chef Rachel Yang for a culinary double-header!

Recorded live at SIFF Cinema - Egyptian Theatre by Town Hall Seattle Thursday, October 26, 2017

Nov 02 2017 · 1hr 5mins
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Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell

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Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread (on sale November 7, 2017), the inspiration behind the podcast, as well as what the Modernist Cuisine team learned over four years of nonstop research, photography, experiments, writing and baking. From its surprising history to the complex science behind every loaf, this discussion will reveal why we need to take a fresh look at one of the oldest staples of the human diet.

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Oct 11 2017 · 58mins
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Episode 114: Nathan Myhrvold on Modernist Bread

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Nathan Myhrvold is one the most visionary and influential people working in culinary science and publishing today. The former chief technology officer of Microsoft and founder of Intellectual Ventures, opened The Cooking Lab and Modernist Cuisine in Bellevue, Washington to pursue his lifelong passion and curiosity for cooking. He joins us in-studio to talk his newest five-volume, 1500-recipe, 2500-page book Modernist Bread: The Art and Science. Also in this episode, a preview of Modernist BreadCrumbs, a new collaborative podcast between Heritage Radio Network and Modernist Cuisine, featuring Nathan Myhrvold and Michael Harlan Turkell of HRN’s The Food Seen.

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Oct 05 2017 · 49mins
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Best Of Science: Kenji and Nathan Myhrvold

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Welcome to the first Best of the Upsell! hosted by Amanda Kludt and Daniel Geneen (aka apdan). 2:00 Amanda ate at Vespertine!! 6:30 J. Kenji López-Alt interview 32:00 Amanda and Dan talk about Dan being weird with guests 38:00 Nathan Myhrvold interview After getting his start in restaurant and test kitchens in Boston, Kenji created The Food Lab, a column on Serious Eats dedicated to lassoing the laws of science and riding them to home cooking success every time. In the subsequent six years, the “Kenji method” has blown up, but despite being a cult phenomenon and bestselling cookbook author, Kenji himself is just about as cool and down to earth as you can get. Air date: 2/18/2016 twitter.com/kenjilopezalt Nathan Myhrvold is the wildly successful businessman/scientist/tech guru behind Modernist Cuisine, a self-published culinary encyclopedia that demystifies the world of high-end gastronomy. Nathan also released a spinoff, Modernist Cuisine at Home, and he’s working on another volume focusing entirely on bread. Air date: 2/13/2017 nathanmyhrvold.com

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Sep 11 2017 · 59mins
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Nathan Myhrvold Is the Bruce Wayne of the Culinary World

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Nathan Myhrvold is the wildly successful businessman/scientist/tech guru behind Modernist Cuisine, a self-published culinary encyclopedia that demystifies the world of high-end gastronomy. Nathan also released a spinoff, Modernist Cuisine at Home, and he’s working on another volume focusing entirely on bread. During his chat with Helen and Greg, Myhrvold drops some knowledge about baking bread, building nuclear reactors, and barbecuing dinosaurs. 

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Feb 13 2017 · 1hr 7mins
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Episode 22: Nathan Myhrvold

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Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few ‘radical’ ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch.

“Technologoy has consequences, some of them bad consequences, but so far we’ve been able to figure them out.” [20:00]

–Nathan Myhrvold on Evolutionaries

Mar 12 2014 · 22mins
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Episode 170: Nathan Myhrvold, “The Photography of Modernist Cuisine”

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On today’s THE FOOD SEEN, Nathan Myhrvold has always been ambitious, cooking his family a full Thanksgiving dinner at the age of 9, graduating high school at 14, two Masters degrees and a PHD in Theoretical and Mathematical Physics at 23 from Princeton, and postdoctoral cosmology work at the University of Cambridge with Stephen Hawking for more than a brief history of time. But there was something about that cooking process that stuck with him, even through his years at Microsoft as Chief Technology Officer. He asked Bill Gates for a leave of absence to attend cooking school in France, but first he had to stagé at a restaurant 1 day/wk for 2 years to get in. He did that. And kept cooking. And kept questioning why we cooked the way we do. The Cooking Lab was then founded, a place where he could experiment with new techniques, equipment, and ideas … so he wrote a book called “Modernist Cuisine”, a 5 volume, 2000 plus page, 40 lb tome. And if that wasn’t enough, he released an “At Home” compendium. And now, “The Photography of Modernist Cuisine” version. But all of this knowledge this just piqued more interest, and made Nathan ask, “why not”. That’s where we are today. Of all that we understand about the ever expanding universe, we are still a society of convention when it comes to food. Nathan thinks there’s much more to explore. Just see for yourself! This program has been sponsored by Blueprint.

“We wanted to show people a vision of food they had never seen before.” [39:25]

“Any dish is worthy of your attention, and is worthy of considering at the ultimate level.” [62:45]

Nathan Myhrvold on The Food Seen

Dec 10 2013 · 1hr 10mins
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