Food & Drink
Modernist Cuisine Photography
(Author) Nathan MyhrvoldTake a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27" x 10.315" display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colorful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.
Nathan Myhrvold
Nathan Myhrvold is a renowned scientist, inventor, and author known for his work in technology, culinary arts, and photography. He is the co-founder of Intellectual Ventures, a company focused on developing and investing in innovative technologies. Myhrvold is also a former Microsoft executive and chief technology officer.
In addition to his groundbreaking work in technology, Myhrvold is a prolific writer, with several notable works to his name. His most famous book, "Modernist Cuisine: The Art and Science of Cooking," revolutionized the culinary world with its in-depth exploration of the science behind cooking techniques. Myhrvold's writing style is characterized by its meticulous attention to detail and scientific rigor, making his works both informative and engaging.
Myhrvold's contributions to literature have had a significant impact on the culinary and scientific genres, inspiring a new generation of chefs and food enthusiasts to explore the science behind the art of cooking. His work continues to be a source of inspiration for those interested in the intersection of science, technology, and culinary arts.
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