Wednesday, February 18, 2015

Nathan Myhrvold The Science of Barbecue- Science and Food Lecture


Nathan Myhrvold explains his scientific approach to good cooking beyond bake, broil and boil.

Nathan Myhrvold is the principal author of Modernist Cuisine, a six-volume, 2,438 page book dedicated to the application of science-inspired techniques to modern cuisine.

He earned a B.S. in Mathematics and a M.S. in Geophysics and Space Physics from UCLA. He also received an M.S. in Mathematical Economics and a Ph.D. in Theoretical and Mathematical Physics from Princeton University.

After receiving his Ph.D., he worked as a post-doctoral fellow for one year under Stephen Hawking at Cambridge University. After serving as the Chief Technology Officer for Microsoft, he co-founded Intellectual Ventures, a patent-portfolio developer and broker in the areas of energy and technology.

In addition to his numerous accolades and contributions to science and business, Myhrvold was a member of the team that won the World Barbecue Championships in Memphis in 1991. He also apprenticed at Rover's, a restaurant in Seattle, WA that is owned by acclaimed chef Thierry Rautureau.

Do you want to know more about the science of cooking and improve your culinary skills? Learn more by clicking this link now... Maillard Reaction Mechanism and Its Applications to Your Cooking

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