What is a former child genius, who studied math, geophysics, space physics, mathematical economics, cosmology, and quantum field theories (among other things), an inventor, a world renowned nature and wildlife photographer, and a former chief technology officer for Microsoft doing in an experimental modernist kitchen? Making shots of liquid bagel, of course!
Bagel In A Glass: An everything bagel, with bits of dill, lox, and chives: Photographer: Paul Adams for PopSci
Oh, I forgot to tell you that Nathan Myhrvold is also a master French chef who has just authored a $625, 2,438 page, 5-volume book, about Modernist Cuisine, coming out in March. (Save $157 by pre-ordering at Amazon; the best chefs in the world are already saying it's the best reference-come-cookbook you will ever own.)
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold: © Modernist Cuisine
Myrvoid's experimental kitchen in Seattle borrows from the most sophisticated scientific machines, converting them as necessary for food preparation, and with their help, exploring the very essence of every food you could possibly imagine... and then concocting the wildest, most succulent, textures, tastes, and combinations you never dreamed. Myhrvoid is passionate about food, but approaches it analytically, as a scientist would.
"We're the only combination cookbook studio, research kitchen, and general
laboratory that I'm aware of," Myhrvold told Paul Adams of Popular Science. And, of course, Myhvoid's photographs won't do any harm to sales.
Okay, so a liquid bagel may not be your thing. Pea juice? Did you know that liquefied peas create three layers of consistency, at one end a juice, and at the other a butter?
Whirled peas natually separate into 3 layers: Ryan Matthew Smith, Modernist Cuisine, via Popsci.com
Drink the juice...
Pure pea juice: Photographer: Paul Adams for PopSci
Or enjoy the pea butter on toast... (The beautiful flower garnish is edible too!)
Pea butter on toast: Ryan Matthew Smith, Modernist Cuisine
If you're looking for a new way to enjoy your foie gras, assuming you're not going to eat it in front of a PETA member or a duck, you might be interested in this Foie Gras Bonbon...
Foie Gras Bonbon: Photographer: Paul Adams for PopSci
Let your fingers do the walking over to the Modernist Cuisine website, a great big advertisement for Myhrvold's new book, but worth visiting because you will learn things about the wave of cuisine that's already here. As you'll read and learn...
A revolution is underway in the art of cooking.
Just as French Impressionists upended centuries of tradition, Modernist
cuisine has in recent years blown through the boundaries of the culinary
arts. Borrowing techniques from the laboratory, pioneering chefs at
world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50
have incorporated a deeper understanding of science and advances in
cooking technology into their culinary art. (source)
PopSci, Modernist Cuisine, Wikipedia,
To get a glimpse of Myrvold's Kitchen Laboratory, visit the Gallery at PopSci