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.



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