Nathan Myhrvold gave a lecture at the University of Washington on his book Modernist Cuisine, this fall's largest and most expensive cookbook. It is food at its nerdiest: he goes off all kinds of tangents as he explained the book's bisected photography process, analyzed the data behind grilling the perfect burger, and as co-author Chris Young demonstrated liquid nitrogen as a cooking tool. Myhrvold also mentions that their labs once cooked something for 100 hours, because "that's about all we've had patience for." The lecture's about an hour long, but it's also kind of what we wish college had actually been like.
Research Channel: Cooking in Silico: Heat Transfer in the Modern Kitchen
· Research Channel: Cooking in Silico: Heat Transfer in the Modern Kitchen [YouTube via Seattle Weekly]
· The Eater Fall 2010 Cookbook and Food Book Preview [-E-]
· All Modernist Cuisine coverage on Eater [-E-]