Yesterday at The New York Times Food For Tomorrow 2015 conference. Nathan Myhrvold, founder and CEO of Intellectual Ventures, creator and primary author of the Modernist Cuisine series of books gave the keynote speech.
How can technology, which is often associated with the pitfalls of our food system, provide answers for improving it? Nathan Myhrvold — scientist, inventor, chef and coauthor of “Modernist Cuisine: The Art and Science of Cooking” — explores technology’s role in this changing culinary landscape.
Set aside a few minutes, listen and learn from a master thinker.
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