January 21, 2011

Food Religion

The ideologies, prejudices, semantics, and misnomers of food and the myth of simplicity.

December 16, 2010

Sneak Peek – First Image of the Modernist Cuisine Set

First image of the Modernist Cuisine set.

December 2, 2010

Meet the Kitchen Team

The Modernist Cuisine team consists of more than just the authors. For the past three years, the kitchen team has been developing and testing the information for the book. In this post, you will meet the kitchen team and learn a little about the paths that led them to the Modernist kitchen.

October 22, 2010

Kitchen Tech and Progress

The link between humanity’s development and the evolution of cooking techniques is well-documented and perhaps even obvious. Less apparent, however, is that along the way, many “traditional” chefs and cooks turned up their noses at new and emerging gastronomic tools and techniques of their time.

October 11, 2010

Dinner with René Redzepi

Nathan, Max and I recently had the pleasure of meeting chef René Redzepi from Noma while he was in Seattle promoting his wonderful new book Noma: Time and Place in Nordic Cuisine. I really admire what René set out to accomplish at Noma and I am impressed by his well-deserved success. René’s sincerity and passion are apparent when you talk to him. And—while he is perfectly fluent in English—his modesty and restraint constantly reminded me that he is very much a Dane.

September 20, 2010

Does It Matter Why We Love Chocolate?

Looking at Modernist Cuisine as a (nearly) complete body of work, the amount of information and level of detail can seem overwhelming. On the surface, it is tempting to think of the book as a food science research report or textbook – but that is far from the full story. “Where’s the love?” you might ask if you stumbled upon Modernist Cuisine in a bookstore’s cookbook section. The short answer from the MC team would be, “It’s in there!”

August 29, 2010

Foodies Gone Geek

Dr. Nathan Myhrvold’s presentation at the International Food Bloggers Convention (IFBC) today appeared to be a big hit with the food bloggers in attendance today. Despite the rather scientific nature of the book and the presentation, the audience seemed engaged throughout. The high speed, high definition videos and high resolution photographs elicited cheers from the […]

August 28, 2010

When Food Words Fail

Is food blogging its own unique art? The short answer is yes, as I discovered during Kathleen Flinn’s “Writing With All Five Senses” workshop today. This IFBC workshop was packed with professional food bloggers who seemed to have no problem with the seemingly simple exercise of describing a lemon.

August 27, 2010

The Cooking Lab Reception

Last night, the authors of Modernist Cuisine hosted a small demonstration and reception at The Cooking Lab, where the book was created. (I say “created” rather than “written” because the book contains more original art and research than some universities — but that is for another post). In attendance were approximately 30 food bloggers, many […]

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