Nathan Myhrvold Quotes Quotes

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.
Ultimately, my Ph.D. is in mathematical physics, focusing on quantum field theory and curved space-time, and I worked with Stephen Hawking.
We collectively have a special place in our heart for the manned space flight program - Apollo nostalgia is one element, but that is only part of it. American culture worships explorers - look at the fame of Lewis and Clark, for example. The American people want to think of themselves as supporting exploration.
We have the only cookbook in the world that has partial differential equations in it.
We pay for content that we like, and we like the content we pay for. It's a lot more satisfying to pay $7.50 for Steven Spielberg's next epic than it is to watch my home movies for free. Even for me.
We should have more invention.
We're more familiar with what economists call an English auction - prices start low and rise as people bid. However, there is also the Dutch auction, where prices start high and go lower until somebody bites. Movies are sold to the audience via a very slow Dutch auction, where each phase between price drops can last weeks or months.
What you do on a dinosaur expedition is you hike and look at the ground. You find bones sticking out of the dirt and, once you see something, you dig.
When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.
When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'
Why pay a fee for Internet content when a million free sites are just a click away? There's no incentive until people are too addicted to the Net to turn off their computers, yet are bored with what's available.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
Within NASA, the shuttle is perhaps the least-groundbreaking project. Recall that Apollo was about creating brand-new technologies that did something unprecedented - putting men on the moon. The shuttle is, by comparison, a relic designed to make going into orbit routine.
Words can hurt you. In the larger world, it frames how people think about you, and it can hurt you in lots of little, subtle ways.
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AuthorName
Nathan Myhrvold
Profession
Businessman
BirthDate
03 August, 1959
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