www.ted.com Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine" -- and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers give the talk of their lives in 18 minutes. Featured speakers have included Al Gore on climate change, Philippe Starck on design, Jill Bolte Taylor on observing her own stroke, Nicholas Negroponte on One Laptop per Child, Jane Goodall on chimpanzees, Bill Gates on malaria and mosquitoes, Pattie Maes on the "Sixth Sense" wearable tech, and "Lost" producer JJ Abrams on the allure of mystery. TED stands for Technology, Entertainment, Design, and TEDTalks cover these topics as well as science, business, development and the arts. Closed captions and translated subtitles in a variety of languages are now available on TED.com, at http

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Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking) November 21, 2011

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The fatty new cookbook - some pix at nytimes website. Mmmmm....he said "pea butter"....

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Nathan Myhrvold spoke to Googlers in Mountain View on April 18, 2011 about his new book Modernist Cuisine: The Art and Science of Cooking. About the book: Modernist Cuisine is a six-volume, 2438-page set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging. modernistcuisine.com

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www.ted.com Nathan Myhrvold talks about a few of his latest fascinations -- animal photography, archeology, BBQ and generally being an eccentric genius multimillionaire. Listen for wild stories from the (somewhat raunchy) edge of the animal world.

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Nathan Myhrvold, co-founder of Intellectual Ventures, makes the case for nuclear power at the event, "What Will Turn Us On in 2030?: Competing With Fossil Fuels to Power the Future" held at the New America Foundation on October 19, 2011. Watch video of the full event and learn more here: www.newamerica.net

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Due to the negative association of the word "chemicals" with packaged foods, a kind of religion has developed around "natural" foods. Hold on, says molecular gastronomist Nathan Myhrvold. Many of the foods we routinely enjoy in our so-called "natural

bigthink 5min

www.ted.com Nathan Myhrvold and team's latest inventions -- as brilliant as they are bold -- remind us that the world needs wild creativity to tackle big problems like malaria. And just as that idea sinks in, he rolls out a live demo of a new, mosquito-zapping gizmo you have to see to believe.TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers give the talk of their lives in 18 minutes. Featured speakers have included Al Gore on climate change, Philippe Starck on design, Jill Bolte Taylor on observing her own stroke, Nicholas Negroponte on One Laptop per Child, Jane Goodall on chimpanzees, Bill Gates on malaria and mosquitoes, Pattie Maes on the "Sixth Sense" wearable tech, and "Lost" producer JJ Abrams on the allure of mystery. TED stands for Technology, Entertainment, Design, and TEDTalks cover these topics as well as science, business, development and the arts. Closed captions and translated subtitles in a variety of languages are now available on TED.com, at http Watch a highlight reel of the Top 10 TEDTalks at www.ted.com

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Fresh off visits to the Today show and Colbert Report, Nathan Myhrvold came to The Culinary Institute of America (CIA) on Thursday, March 24, where he delivered the baccalaureate graduation address. During commencement exercises, Dr. Myhrvold was named an honorary alumnus of the college by CIA President Dr. Tim Ryan. While on campus, the former Microsoft executive also gave a presentation attended by 1000 students in the college's gymnasium and simulcast to classrooms on campus. Myhrvold's 2400-page Modernist Cuisine: The Art and Science of Cooking is generating the biggest buzz in the food world in years. President Ryan was recently quoted in USA Today, calling it "one of the most important cookbooks of all time." Dr. Ryan has been in discussions with Myhrvold to consider how knowledge from Modernist Cuisine can be incorporated into the college's curriculum. Myhrvold told the families of the 64 graduates of one way the culinary world is changing: "Twenty or thirty years ago, if your son or daughter was a chef, you wouldn't brag about it at a cocktail party. Today you can brag." He then advised the recipients of bachelor's degrees in culinary arts management and baking and pastry arts management, "You've received the greatest culinary education anyone can receive. But it won't be enough. Today is not the day you stop learning. It's the day you start." For more information about The Culinary Institute of American, visit www.ciachef.edu

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Nathan Myhrvold on American innovation.Nathan Myhrvold explains why America needs to get serious about spurring innovation or risk losing its competitive edge.

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Former CTO of Microsoft, Nathan Myhrvold, gives us a peak into Intellectual Ventures research lab and the creative medical inventions they are working on.

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In this week's episode of Tricky Thursdays, Anton Myhrvold gives us his thoughts on BS Tail Slide. Check it out and give it a try!

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Myhrvold offers tips for grilling, including lining your grill with aluminum foil and brushing veggies liberally with oil to get extra flavor from dripping fat.

bigthink 5min

Did you know that we all have a laboratory in our home? It's called "the kitchen." Intellectual Ventures CEO (and former Microsoft CTO) Nathan Myhrvold will explain to Media Space host Hanson Hosein why his new 2400-page book Modernist Cuisine is destined to turn the kitchen upside down (along with the food blogosphere) and reinvent cooking. Myhrvold will also discuss his provocative ideas on innovation and invention, and whether the technology-centric Pacific Northwest is as competitive as its citizens would like to believe that it is. Learn more about Media Space and watch full episodes at uwtv.org

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A snippet from Nathan Myhrvold's presentation from his book launch Wednesday, March 23rd. Covers fun facts about the multi volume cook book Modernist Cuisine. Other video and stories on food & dining can be found at www.diningdish.net

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Airing Date Dec.20, 2009 CNN's Fareed Zakaria Talks With Nathan Myhrvold ( formerly Chief Technology Officer at Microsoft) About Geo Engineering The Planet.

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Intellectual Ventures' Nathan Myhrvold & Chris Young make almond ice cream with liquid nitrogen.

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mirror: www.vimeo.com sweet skateboards presents sweet 'n' sour anton myhrvold | björn holmenäs | daniel spängs | daniel lebron | erik j pettersson | josef scott jatta | jonas skröder | koffe hallgren | martin pennlowe & friends! infoprogramm gemäss 14 juschg runnning time approx. 35 min plus extras. produced by sweet skateboards executive producer: thomas löfgren, filmed & edited by isak lindberg look for the sour part dropping on the internets fall 2010 sweetskateboards.com sweet productions skull candy kingpin skateboarding europa not for sale, for free my friend! Soundtrack: The Legends - He Knows The Sun encoding: ffmpeg -i INPUT.VOB -vcodec libx264 -b 4500k -maxrate 4500k -minrate 4500k -bufsize 2000k -s 1280x720 -r 25 -aspect 16:9 -vpre medium -acodec libfaac -ab 192k -ar 44100 -ac 2 -threads 0 output.mp4

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Modernist Cuisine est sans doute l'un des livres à avoir dans sa bibliothèque pour tous ceux qui veulent comprendre ce qu'il se passe dans un bain marie ou les fumages. J'ai pu réaliser une courte interview de Nathan lors du lancement à l'agapé Substance puis a l'ambassade des Etats Unis

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Part of TED Talk by Nathan Myhrvold: Could this laser zap malaria? www.ted.com

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Interview with Nathan Myhrvold of IntVentures at AlwaysOn Stanford Innovation Summit in 2006

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Nathan Myhrvold, CEO of Intellectual Ventures, discusses his new "cookbook" Modernist Cuisine

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At a "Science in the City" event hosted by the New York Academy of Science, Modernist Cuisine author Nathan Myhrvold talks with Top Chef host Padma Lakshmi about some very strange foods he has eaten in his culinary adventures around the world.

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Anton Myhrvold Foto/Edit: Robin Thorn

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Modernist Cuisine: The Art and Science of Cooking www.amazon.com

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Videosegment with Linkan and Anton back home in Norrköping.

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