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Myhrvold has been profiled in a variety of media for a
variety of reasons. Early in our acquaintanceship I recall
passing through an airport and seeing his name in a cover
line of Men’s Journal, “How a Geek Grills a Burger.” I
purchased the magazine to read on the plane and discovered
beyond our shared love of underwater photography his
interests are astonishingly eclectic. Trying to drill down
past the patents, paleontology (he is a Tyrannosaurus rex
aficionado), diving and countless other pursuits to cooking,
the authors were challenged by his diversity of interests.
“But we’re not here for the dinosaurs — or to review what
Myhrvold learned studying astrophysics with Stephen
Hawking or to discuss his Formula One race-car period or
the bungee jumping or nature photography or scuba diving
or spelunking or fly-fishing. We’re in his vast and brightly
lit laboratory, surrounded by glass beakers and humming
machines, to talk about food. And not just food but, in fact,
molecular gastronomy, the avant-garde approach to cooking
that uses chemistry and technology to invent novel, even
ludicrous, edible creations.”
As they discovered, there is no single dimension or
descriptive to contain the essence of Nathan Myhrvold, and
we can expect this renaissance man to further evolve.
— Stephen Frink
The six-volume set of Modernist Cuisine is one of the most successful
cookbooks ever published.
Right: Myhrvold as chef.
Opposite, from top: Gobies on gorgonian, Raja Ampat;
manta ray in silhouette
COURTESY Nathan Myhrvold
“Another Perfect Descent”
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