Saturday, February 16, 2013

Modernist Cuisine author exemplifies beauty and benefit of science

Nathan Myhrvold, physicist and author of Modernist Cuisine, the stunningly beautiful treatise on the science and art of cooking, entertained and educated a very large audience at the AAAS Annual Meeting this evening.  I am so sorry that I could not capture the excitement in the room or the gorgeous quality of his images from my position in the audience. AAAS has made available the video of his talk.

In addition, head to the science library and check out the 6-volume set!  We heard just a tiny fraction of the amazing facts that are jammed into the treatise (did you know an average cucumber contains more water than an 8oz glass of milk? Do you know why a rounded cut of beef brisket cooks more evenly than a block that is more square in shape?).  We also learned that the text in the multi-volume set, if pulled out word for word, character for character, in one linear string would reach to the moon and back.  Impressive as that is, Myhrvoid observed that the text of J.K. Rowling's Harry Potter books would reach to Jupiter.  Huh.

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