Nathan Myhrvold, the author of Modernist Cuisine: The Art and Science of Cooking gave a TED talk in 2011 about his unique way of looking at food. The talk, titled”Cooking as never seen before,” is a discussion of Myhrvold’s book and some of the amazing half pictures of food his team created in his lab. Myhrvold starts by talking about the traditional forms of learning to cook and how few modern techniques are taught in cooking schools. He talks about the innovations and technology that have formed this new “modernist cuisine.” Myhrvold’s main goal is to teach people about the science behind cooking and show the wonder and beauty that go into creating truly good food.

By integrating science and creativity to create food that is ideal in its form Myhrvold has created a new kind of art form. Myhrvold has opened up his lab space as a restaurant where he served his famous chef friend Ferran Adria and several exclusive guests a 50-course meal. The meal sounds somewhat similar to a live art exhibition. New York Times author Dwight Garner captured the aura of the elite meal and describes the dishes in the way a critic would evaluate a valued piece of art;

“Myhrvold’s “Bloody Mary,” a stick of celery with a bit of mayonnaise piped on top, arrived looking like a canapé. Popped into the mouth, however, it expanded. The mayonnaise, it turned out, was alcoholic —Everclear and milk emulsified into oil. On top of this were balanced microcubes of clam-juice gel, as well as tiny juice sacs from a lime that had been cryo-frozen and then shattered. The cocktail was dusted with tomato powder, horseradish, salt and pepper.”

Continue reading →