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Food & Drink

Modernist Cuisine Photography
By Nathan Myhrvold
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Food & Drink by Nathan Myhrvold delves into the intricate world of culinary arts and explores the cultural significance of food and beverages. The book offers a deep dive into the science and artistry behind cooking, presenting fascinating insights and vivid illustrations that highlight the transformative power of gastronomy. It's a rich exploration for anyone interested in the intersection of food, culture, and innovation.
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Format: Hardback
$18000
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by the intricate art and science behind culinary creations. It explores the cultural and artistic aspects of food and drink, making it a perfect choice for those who appreciate the complex connections between cuisine and culture.

Book Hero thinking about your next read

Take 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

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

The fine art of food.

Take 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 colourful 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.

Book Details

INFORMATION

ISBN: 9781737995135

Publisher: The Cooking Lab

Format: Hardback

Date Published: 25 April 2023

Country: United States

Imprint: Modernist Cuisine

Audience: General / adult

DIMENSIONS

Width: 330.0mm

Height: 262.0mm

Weight: 3522g

Pages: 216

Collections

Arts & Culture Nathan Myhrvold Non-Fiction Photography Books

About the Author

Nathan Myhrvold, lead author of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), Modernist Bread (2017), and Modernist Pizza (fall 2021), is a chef, photographer, and scientist. Myhrvold is the founder of the Modernist Cuisine team and has led the development and production of all five books. His food photography is available for sale at Modernist Cuisine Gallery, with locations in New Orleans, Seattle, and La Jolla.

In addition to his culinary and photographic pursuits, the former chief technology officer of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master's degrees in economics, geophysics, and space physics; a bachelor's degree in mathematics; and a culinary diploma from Ecole de Cuisine La Varenne.

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