Exploring Nathan’s Iceland Photography Series

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Iceland is a land of astonishing natural wonders that captivate the hearts and minds of visitors from around the world. These wonders of nature provide an ethereal, otherworldly canvas for adventurous photographers, which was why Nathan was so eager to capture Iceland’s diverse and breathtaking landscapes. Though the aurora borealis was what originally inspired his northward trip, he ended up just as enamored by the icy Diamond Beach, the vibrant waterfall canyons, glacier ice caves, and even the Icelandic horses.

Photography is an art form with a technological aspect—the optics, the sensors, and so forth. Nathan finds that understanding the technology of photography and then designing his own homemade equipment can help him capture high-resolution and high-quality images. He was especially eager to capture wide panoramic images of the landscapes. But using a single very wide angle lens would introduce distortion and limit resolution, which limits optical quality. So he decided to get creative and innovate a fix for this problem.

Behind Nathan’s Panorama Technology

Before leaving for Iceland, Nathan designed and built several different camera array rigs with either two, three, or four cameras mounted to an aluminum frame. The frames, which were built in our lab machine shop, hold the cameras at very precise angles so that their images can be perfectly stitched together to make a larger picture.

For horizontal landscape panoramas involving still subject matter (such as mountains and other static landscapes), Nathan uses a robotic camera setup consisting of one camera with a normal or slight telephoto lens and a programmable motor. This motor then moves the camera to different positions and takes a picture, or in this case, multiple pictures from different positions. After this, the photos are stitched together to create a panorama. The overall process can take 10 seconds or longer. Each individual picture from the camera has 45 megapixels. When 10 images are put together, the final result will include around 400 megapixels, creating a photo about 10×45 because of some image overlap.

Nathan uses a robotic camera setup consisting of one camera with a normal or slight telephoto lens and a programmable motor. This motor then moves the camera to different positions and takes a picture, or in this case, multiple pictures from different positions.

While the robotic setup is great when it comes to photographing a static landscape, like a mountain, it doesn’t work if the subject, like the aurora or ocean, is moving. This is where Nathan’s multi-camera rig comes in handy. Instead of a singular moving camera, this rig is set up with three to four identical cameras and lenses that are correctly angled with the use of metal brackets. Nathan also developed electronics to make sure that all the camera frames are taken at precisely the same moment, allowing a fast shutter speed from multiple positions. Afterward, the photos are stitched together to create a spectacular panoramic. On top of all that, Nathan and his team created carrying cases to transport their specialized equipment.

Capturing the essence of Iceland’s rugged landscape required a distinct approach to innovation and creativity. Browse through our Iceland collection below to see the results for yourself.

AURORA BOREALIS

After extensive research on where to find the best views of the northern lights, Nathan stumbled upon the perfect vantage of the neon waves of the aurora while driving between locations. Vantage point wasn’t the only factor he had to contend with. Photographing the aurora is difficult. Weather, light pollution, and luck are major contributors.

One night, Nathan had gone to sleep after a long day photographing on location, knowing that the forecast was supposed to be cloudy. When he got up in the middle of the night, he looked outside to see that it was miraculously clear. Nathan sprung into action and managed to get several photos that night.

These shoots include a mixture of automation and human control. In order to get the best photos, he sets up the computers and keeps taking pictures late into the night—which can get very cold. This process involves taking several photos for several minutes with long exposure times. Once the aurora shifts, he recomposes the pictures and starts again.

When photographing the aurora borealis, there are things you can control and things you can’t, like the light from the moon and how bright it is. Usually, moonlight makes it difficult to capture the northern lights, but in this rare instance, the aurora was brighter than the moon. Taken in southeastern Iceland, near Kálfafellsstaður, it created a beautiful blend of illuminated white landscapes below and lime-green ribbons above.

Green auroras over snowy mountains in Iceland.

Rayed Bands over Kálfafellsstaður

Green and pink auroras over snowy mountains in Iceland.

Arctic Lights

Green auroras over snowy mountains in Iceland.
Rays from the Crown
Green auroras over snowy mountains in Iceland.
Bands to the Corona

DIAMOND BEACH

Diamond Beach is named for the gemlike pieces of ice that wash ashore from the icebergs that fill the Jökulsárlón glacier lagoon. Diamond Beach is not the white sandy beach you may be accustomed to. It has dark black sand, made up of finely chipped and eroded pieces of volcanic material such as lava, basalt, and other dark rocks.

The North Atlantic Ocean is not generally a calm ocean; you must contend with waves that are constantly moving, churning, and crashing. To create a panoramic photo with this moving landscape, Nathan used the super panorama robot mentioned at the beginning of this article. He strategically chose to visit Iceland in the late winter when there are extended “golden” and “blue” hours that create the perfect lighting conditions for capturing the rugged landscape at dusk.

Diamond Beach is named for the gemlike pieces of ice that wash ashore from the icebergs that fill the Jökulsárlón glacier lagoon. Diamond Beach is not the white sandy beach you may be accustomed to. It has dark black sand, made up of finely chipped and eroded pieces of volcanic material such as lava, basalt, and other dark rocks.
A Crowded Beach in Iceland
Diamond Beach is named for the gemlike pieces of ice that wash ashore from the icebergs that fill the Jökulsárlón glacier lagoon. Diamond Beach is not the white sandy beach you may be accustomed to. It has dark black sand, made up of finely chipped and eroded pieces of volcanic material such as lava, basalt, and other dark rocks.
What the Tide Brought In
Diamond Beach is named for the gemlike pieces of ice that wash ashore from the icebergs that fill the Jökulsárlón glacier lagoon. Diamond Beach is not the white sandy beach you may be accustomed to. It has dark black sand, made up of finely chipped and eroded pieces of volcanic material such as lava, basalt, and other dark rocks.
Water in All Its Forms
Diamond Beach is named for the gemlike pieces of ice that wash ashore from the icebergs that fill the Jökulsárlón glacier lagoon. Diamond Beach is not the white sandy beach you may be accustomed to. It has dark black sand, made up of finely chipped and eroded pieces of volcanic material such as lava, basalt, and other dark rocks.
Diamond Beach
Diamond Beach is named for the gemlike pieces of ice that wash ashore from the icebergs that fill the Jökulsárlón glacier lagoon. Diamond Beach is not the white sandy beach you may be accustomed to. It has dark black sand, made up of finely chipped and eroded pieces of volcanic material such as lava, basalt, and other dark rocks.
Pastel Skies, Blue Ice

ICELANDIC HORSES

While Iceland may not have the largest population of humans, it does have a staggering number of horses. When Nathan saw these horses on the horizon, he originally planned to take a distant silhouette photo. His plans were thwarted when these friendly Icelandic horses approached on their own, demanding attention, and hoping for snacks. The Icelandic horse is known for its spirited and friendly temperament, ideal for both beginners and more advanced riders.

These horses trace their roots to ponies that came to Iceland alongside Norse Viking settlers over a thousand years ago. Both natural selection and selective breeding have made them what they are today: strong, hearty, and able to survive the elements. About the size of a large pony, the Icelandic horse was bred specifically to traverse the many climates and conditions of this vastly rural country. While traditional horses have only four gaits in which they can walk or run, the Icelandic horse has six. It’s considered one of the purest breeds of horses in the world. Iceland has strict laws governing horse importation and exportation: horses cannot be imported into the country, even Icelandic horses that were exported abroad.

A brown Icelandic horse close up.
A Wild Winter
A brown Icelandic horse close up.
Eyes of the Beholder
A white Icelandic horse close up.
Snow White
A brown Icelandic horse close up.
Bad Hair Day

ICE CAVES

When you think of an ice cave, the word “frigid” probably comes to mind, but this cave was anything but. Nathan was pleasantly surprised at how warm it was, which is due to how light and heat are reflected in the small space. The rippled, polished appearance of the ice comes from the gentle erosion it undergoes as water from the glacier melts and washes over it in the spring and summer.

Although Nathan used a simple single camera on a tripod to capture this image, he still applied an unconventional approach to making the picture. Here, he used a technique called HDR (high dynamic range) photography, which is useful for photos with a very large range from light to dark in the scene. You can see the results in Skylight, which has an opening up to the sky. The difference between the darkest and brightest parts of the photo is enormous—so enormous that if he exposed the camera to the sky, the details of the cave would be black. If he exposed to the cave, the sky would be pure white instead of blue. Our eyes and brain have an amazing ability to cope for a wide dynamic range, so it’s not something you’d naturally notice if you were simply standing in the ice cave.

Cameras also have a fixed-focus distance, with a range of distances around that focal point called depth of field. Everything within the depth of field appears sharp while everything outside is fuzzy. Nathan uses a technique called focus-stacking to combat this problem. It involves taking multiple pictures that are then combined in software to make a single image in focus. Interestingly enough, your brain naturally focus-stacks what you’re seeing for most scenes.

Skylight (featured below) is composed of 100 photos stacked into a single image. These photos were taken at different exposure values to cope with this high dynamic range and at different focal spots in order to focus-stack. The combination creates an image similar to what Nathan actually saw while standing within the ice cave.

When you think of an ice cave, the word frigid probably comes to mind, but this cave was anything but! Nathan was pleasantly surprised at how warm it was, which is due to how light and heat are reflected in the small space. The rippled, polished appearance of the ice comes from the gentle erosion it undergoes as water from the glacier melts and washes over it in the spring and summer.
Skylight
Inside of Langjökull (meaning “Long Glacier”) in Iceland, ribbons of ash are solidified within glacial ice forms. The ice is then sculpted into curving forms, on the inside of an ice cave.
Ice & Ash
When you think of an ice cave, the word frigid probably comes to mind, but this cave was anything but! Nathan was pleasantly surprised at how warm it was, which is due to how light and heat are reflected in the small space. The rippled, polished appearance of the ice comes from the gentle erosion it undergoes as water from the glacier melts and washes over it in the spring and summer.
Heart of the Glacier
When you think of an ice cave, the word frigid probably comes to mind, but this cave was anything but! Nathan was pleasantly surprised at how warm it was, which is due to how light and heat are reflected in the small space. The rippled, polished appearance of the ice comes from the gentle erosion it undergoes as water from the glacier melts and washes over it in the spring and summer.
Sunrise Through the Ice

THE BLACK CHURCH OF BUDIR

If you travel to the southern coast of Iceland’s Snæfellsnes peninsula, you’ll find a hotel, a church, and endless stunning views. The church, originally built in 1703, sits inside the Búðahraun lava field, and was closed in 1819 by orders of the Danish king Christian VIII. Nathan stayed at the Hótel Búðir, which is across the street, and was dazzled by the stunning scenery. After a particularly beautiful sunset, he was moved to capture the Church at Búðir in its solitary splendor.

If you travel to the southern coast of Iceland’s Snæfellsnes peninsula, you’ll find a hotel, a church, and endless stunning views. The church, originally built in 1703, sits inside the Búðahraun lava field, and was closed in 1819 by orders of the Danish King Christian VIII. Nathan stayed at the Hotel Budir, which is located directly across the street and was dazzled by the stunning scenery. After a particularly beautiful sunset, Nathan was moved to capture the Church at Budir in its solitary splendor.
The Church at Búðir

WINTER WATERFALL

In the early spring, the glaciers in Iceland start to melt, creating streams and waterfalls like this one in Kolugljúfur canyon. The intensely teal color of the water is caused by very fine particles of rock ground by the glacier, which are suspended in the water from melting glacial ice. The dreamy color is a beautiful contrast to the arctic landscape it cuts through. The best part of this waterfall? Nathan thought he would have to stand in freezing cold water to get the perfect shot, but this one very conveniently had a bridge he could photograph from, keeping him nice and dry.

In the early spring, the glaciers in Iceland start to melt, creating streams and waterfalls like this one in Kolugljúfur Canyon. The intensely teal color of the water is caused by very fine particles of rock ground by the glacier, which are suspected in the water from melting glacial ice. The dreamy color is a beautiful contrast to the arctic landscape that it cuts through. The best part of this waterfall? Nathan thought he would have to stand in freezing cold water to get the perfect shot, but this one very conveniently had a bridge he could photograph from, keeping him nice and dry.
Winter Waterfall

VESTRAHORN

The Stokksnes peninsula in Iceland is home to the beautiful, craggy Vestrahorn, but it also has a more subtle rounded landscape of black sand dunes on the shore, as can be seen in this first image called Arctic Sand Dunes.

Vestrahorn is one of the tallest mountains in Iceland, standing roughly at 1,490 feet. While the country’s other mountains are basalt and lava rock, Vestrahorn is made of gabbro and granophyre rock, which create very jagged and uneven surfaces, making this mountain exceptionally beautiful yet difficult to climb. Black sandy beaches line the base, which create mirrorlike reflections when the tide comes in.

Vestrahorn mountain is one of the tallest mountains in Iceland, standing roughly at 1,490 feet. While the country’s other mountains are basalt and lava rock, Vestrahorn is made of gabbro and granophyre rock, which create very jagged and uneven surfaces, making this mountain exceptionally beautiful yet difficult to climb. Black sandy beaches line the base, which create mirrorlike reflections when the tide comes in.
Vestrahorn
Vestrahorn mountain is one of the tallest mountains in Iceland, standing roughly at 1,490 feet. While the country’s other mountains are basalt and lava rock, Vestrahorn is made of gabbro and granophyre rock, which create very jagged and uneven surfaces, making this mountain exceptionally beautiful yet difficult to climb. Black sandy beaches line the base, which create mirrorlike reflections when the tide comes in
Mountains Rising from the Sea
Iceland is the land of fire and ice. A country grown from volcanic activity; it has no shortage of stunning views that range from the skies above to the rough terrain that covers the country.The Stokksnes peninsula in Iceland is home to the beautiful craggy Vestrahorn mountain, but it also has a more subtle rounded landscape of black sand dunes on the shore. Nathan chose to visit Iceland in the late winter when there are extended “golden” and “blue” hours that create the perfect lighting conditions for capturing the rugged landscape.
Arctic Ocean Dunes

You can see these amazing photographs in person at Modernist Cuisine Gallery by Nathan Myhrvold in New Orleans, La Jola, and Seattle.

Modernist Pizza is on Sale Now

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Pizza is one of the most beloved foods in the world—the whole month of October is even dedicated to it in the United States. This National Pizza Month, we couldn’t be more excited to release Modernist Pizza, which is now officially on sale. Some retailers are experiencing fulfillment delays, however orders placed through Modernist Cuisine Shop are shipping now.

Our story of pizza is told across three volumes plus a kitchen manual, comprising 1,708 pages. It is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. In Modernist Pizza, you’ll find 1,016 recipes for both traditional and innovative pizzas across the globe. The recipes, along with the techniques, were developed with both professional and home ovens and equipment in mind.

While conducting research for the book, our pizza travels took us all over the world. Given pizza’s global history, we wanted to communicate our story of pizza to as many people as possible. That’s why we’re thrilled to share that Modernist Pizza will be published in French, German, Italian, and Spanish in May 2022. We’ll announce a preorder date later this year.

We also have a lot of other exciting updates to share with you that coincide with the launch of Modernist Pizza. You can expect more to come from us in the following months, but for now we’re excited to share a new collaboration, photography series, and updates about Modernist Pizza Podcast.

A Pizza + Beer Collaboration with Stoup Brewing

Like us, we know a lot of people obsess over a fantastic pizza and beer pairing. Some foods and drink just go together. There’s pasta and wine, and there’s pizza and beer. We are incredibly excited to have partnered with local Seattle brewery Stoup Brewing to celebrate the launch of Modernist Pizza with a special beer release—the 00 Pilsner. Inspired by the 00 flour prized by pizzaioli, this beer is a dry-hopped Italian pilsner developed to pair well with pizza. The can design is a collaboration between our Modernist Cuisine team as well as the Stoup Brewing team and showcases a levitating photo of Neapolitan pizza from Modernist Pizza.

You can find the beer on tap at Stoup Brewing’s locations in Ballard and Kenmore. The limited-edition four-pack of 00 Pilsner 16-ounce cans sells for $13.99 and can be found at craft beer retailers around Seattle.

Modernist Pizza Podcast is Coming Soon

Shortly after our last book, Modernist Bread, was published in 2017, we launched Modernist BreadCrumbs podcast. We wanted another way for our readers and bread bakers to learn as much as they could about bread making and the science, history, and stories behind it. We’re thrilled to share that once again, we’ll be releasing a podcast to go along with our newest book, Modernist Pizza. We’re excited to be teaming up with Michael Harlan Turkell who produced Modernist BreadCrumbs and who will host Modernist Pizza Podcast. Each episode of Modernist Pizza Podcast will feature in-depth interviews with Nathan, head chef Francisco Migoya, and some of the many people who are working to shape pizza’s future. The first of eight episodes will debut at the end of October with new episodes airing each week.

Modernist Pizza Podcast has some amazing sponsors including Ooni, Miyokos Creamery, King Arthur Baking, Banza, Baking Steel, and Gustiamo. It will be available for listening online and on platforms including Stitcher, Spotify, and Apple Podcasts. We’re also excited to partner with artist Jenny Acosta for the show’s artwork.

A New Pizza Photography Series

To coincide with the launch of the book, a collection of 10 pizza-centric photos from Modernist Pizza is now available for purchase at Modernist Cuisine Gallery by Nathan Myhrvold. Each photograph showcases a different aspect related to pizza, whether it’s the location of a top pizza destination featured in our world travel guide, a specific ingredient, or pizza shown in an imaginative setting. The photographs are available from our galleries in Las Vegas, New Orleans, La Jolla, and Seattle, which ship worldwide.

We have more upcoming pizza content and virtual events in the works. If you haven’t already, join our mailing list or follow us on Facebook, Twitter, and Instagram for more updates. And as always, we encourage you to share photos of your book and all of your pizza-making journeys by tagging your posts with #ModernistPizza.

Modernist Pizza is Underway

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An interesting thing happens when you finish a book: people immediately want to know what’s next. If you step inside The Cooking Lab, it takes only one whiff to figure out what that is. It’s hard to disguise the familiar yet intoxicating aroma that radiates from the oven as tomatoes, melted cheese, and dough bake.

After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are busy conducting extensive research, testing long-held pizza-making beliefs, and working to understand the differences between different styles of pizza (as well as the best ways to make each one). This quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The culmination of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe as well as techniques that will help you make pizza the way you like it.

Why Pizza

We’ve known for some time that we wanted to tackle the subject of pizza in more detail because it’s something we love. It’s an idea that began with the Neapolitan Pizza Dough recipes in Modernist Cuisine at Home and was cemented when we started exploring the topic of pizza for Modernist Bread. Although that book spanned over 2,600 pages, we couldn’t include all the pizza-related information and recipes we wanted to without adding at least one more volume. Chicago deep-dish pizza, for example, didn’t make the cut, but not because we aren’t fans. It became clear that we needed to dedicate an entire book to the subject.

Pizza has so many of the things that we love in a subject. Making pizza takes a tremendous amount of skill, but it’s also full of creative possibility and, quite simply, a lot of fun. The story of pizza is one of science, history, invention, and tradition plus its share of mystique. Despite its ubiquity, there’s still a tremendous amount to learn and many questions that are waiting to be answered.

Historically, what we consider to be pizza originated in Italy. Most people say that the pizza we eat today is the descendant of 18th-century Naples street food that was mostly eaten by the poor. These pizzas had simple toppings: a little oil, some herbs, salt, onions. (The additions of tomatoes and cheese are believed to date to the late 19th century.) From Naples, pizza made its way to the United States, and subtly morphed into what most of us recognize as pizza today (in general terms at least) before being exported back to Italy in its new form.

Today, of course, you can get this Americanized style of Italian pizza in just about any country you visit. Over the course of its journey, what is essentially a flatbread loaded with toppings, became one of the most popular foods on the planet as different cultures developed new takes on pizza. At the same time there has been an incredible resurgence of traditional Neapolitan pizza. After 100 years, pizza from Naples—thin with sparse toppings and a bubbly crust— is spreading around the world once again along with lots of other local styles from around Italy.

From Neapolitan to Roman, New York to Detroit, each style of pizza has its own standards. And just about everyone has an opinion about what makes a pizza good, which makes the topic even more intriguing. Pizza really has become personal. What’s your favorite topping? Favorite style? Favorite pizza parlor? Thick or thin crust? Which flour is best? What type of water? What kind of oven? Is the best pizza in Italy? New York? Or somewhere else? Few foods in this world cause more heated discussion—just ask someone for their stance on Hawaiian-style pizza. To us, these fuzzy lines are part of what makes pizza so interesting. Personal preferences aside, our approach is to try to answer these questions objectively.

A New View of Pizza

There is still a lot for us to research and a lot of decisions to make, but we will stay true to the approaches we have used for all the Modernist Cuisine books. You can expect the same level of rigor and detail in our writing, illustrations, and photography as we attempt to tell the story of pizza in a way that hasn’t been seen before. Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet (or the size of the delivery box), we can promise that this book will deliver the complete story of pizza along with insights that will stoke your pizza obsession even more.

For now, we’re excited to reveal a few of the photographs that Nathan has taken so far. Making its debut at Modernist Cuisine Gallery, this special series of four images celebrates the fine art of pizza. Each piece of artwork captures ordinary pizza ingredients, techniques, and tools in a brand-new light.

Taken using innovative photography techniques and custom-built equipment, the images reveal a new view of pizza—and we mean that literally. In one suspenseful shot, a pizza cutter becomes a colossus bearing down on a pepperoni pie. It took 500 focus-stacked images to create this single image.

Our hope is that these images will surprise and delight everyone who loves pizza. For fans of Bread Pitt, the series also features a new portrait inspired by the work of Italian painter Giuseppe Arcimboldo. To get the photograph, Nathan worked with coauthor Francisco Migoya to sketch and construct a Neapolitan Man sculpture. Sitting on top of a torso made from a bag of Caputo 00 flour, the detailed face comes alive through a selection of carefully arranged pizza toppings—cloves of elephant garlic, Parmigiano Reggiano, prosciutto, chorizo, pepperoncini peppers, dried Calabrian chilies, black olives, garlic, cherry tomatoes, and fior di latte mozzarella—and is finished with a plume of herbs: basil, thyme, oregano, and rosemary.

This limited-edition series is part of the newest collection of artwork at the gallery, which is available now. For information on ordering art, contact the Modernist Cuisine Gallery team, and follow the gallery’s new Instagram account to see more images from the collection.

We would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.

Introducing the Modernist Cuisine Gallery

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We’ve always done things a little differently at Modernist Cuisine. We self-publish so that we can make books in our own, and undeniably huge, way. It’s an experiment that has allowed readers to see food as we do—as something that is endlessly fascinating, powerful, and beautiful.

Our first book, Modernist Cuisine: The Art and Science, broke many of the rules for cookbooks, including how they should be illustrated. Early on, we decided not to photograph food in traditional ways, opting instead to cut kitchen equipment in half, use high-speed video and laboratory microscopes, develop innovative digital tools, and turn ordinary ingredients like grapefruit or kernels of wheat into stunning monoliths with macro lenses. Four books later, the stunning, distinctive images we create are still an integral part of how we share our research and love of food.

The way in which critics and readers have embraced our photography is beyond what we could have imagined. We included small prints in Modernist Cuisine and Modernist Cuisine at Home, and were amazed to discover that people were framing them and asking for large custom sizes. The acclaim inspired us to embark on another big experiment—the Photography of Modernist Cuisine: The Exhibition. We dramatically scaled up the size of our images and made larger prints; some are as big as a full-sized bed. In museum after museum, visitors have asked where they can purchase prints just like the ones hanging on the wall.

Unfortunately, for some time, we haven’t been able to give the answer fans were looking for. We know there are many people who, like us, love to see and take pictures of food. For some reason, however, photos of food have never really been considered fine art photography. Photographs of nature, fashion, celebrities, babies, cars, architecture, animals, and ordinary objects like locks and keys—even subjects that make some squeamishly uncomfortable—are considered fine art. Why not food?

The Modernist Cuisine Gallery, our next experiment, will challenge this issue head on. We are standing up for food as a subject matter because we believe it can be both beautiful and intriguing, and deserves a place on walls alongside other works of art.

We could have chosen to exhibit our pictures in established art galleries, but we decided to take the same approach we have always taken—doing things in our own way. Building our own retail gallery affords us the ability to lavish care on every aspect of discovering, owning, and displaying one of our pictures. When the Modernist Cuisine Gallery opens at The Forum Shops at Caesars Palace in May 2017, it will be the first gallery in the world to focus only on food photography by a single artist – a mission that is unabashedly bold.

The gallery will include limited edition prints of photos by Nathan produced using the highest quality and most durable print methods available.  The gallery’s opening collection will debut stunning new photos, plus a few iconic images that you may recognize from our books. The prints will be available in several frame, media, and size options—including large-scale options for big spaces – available for shipping worldwide.

Las Vegas has become an incredible food destination that draws people from around the globe. We look forward to sharing our photography with new audiences and giving people the opportunity to see the beauty of food on their own walls.

For now, we’re excited to reveal just a few of the images that will be available for the first time. This, however, is just the beginning. We will have more updates, information, and prints to share as the gallery prepares to open its doors.

We look forward to seeing you in Vegas!