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Category Archives: nathan myhrvold
Modernist Bread: pre-order now
Modernist Bread: The Art & Science, the largest ever book on bread, is to be published in May 2017 Continue reading
Breaking the bread mould
Nathan Myhrvold and the Modernist Cuisine team’s latest exploration is into one of the greatest human creations. Bread. Throughout time this marvel has taken on numerous different shapes and sizes, these have been dependent on the resources and technology of … Continue reading
Calling out for a Mac ‘n’ Cheese
Mac ‘n’ Cheese, it’s everywhere! It’s almost impossible to go anywhere that isn’t serving some version of it, or be online and not be bombarded with lists of the best mac ‘n’ cheese here, or there, or to try before … Continue reading
Posted in Modernist Cuisine, nathan myhrvold, Spoon Blog 2016
Tagged mac 'n' cheese, Modernist cuisine, Nathan Myhrvold, Spoon PR
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Ekstedt’s return to the past continues to make it a must visit dining experience.
‘Flames, high temperatures and smoke’. That’s how Niklas Ekstedt describes the cooking methods at his Michelin stared Stockholm based restaurant Ekstedt in the German food programme Kitchen Impossible. Exhibited through the time Kitchen Impossible spends at the restaurant is … Continue reading
Posted in Ekstedt, Modernist Cuisine, nathan myhrvold, niklas ekstedt, Spoon Blog 2016
Tagged cooked, cooked netflix, cooking over an open flame, Ekstedt, Ekstedt restaurant, food, historic cooking, Modernist cuisine, Nathan Myhrvold, netflix, Niklas Ekstedt, restaurants in stockholm, Smoked, Spoon PR, Stockholm, wallpaper
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Einstein’s Theory of Relativity On A Plate
Gravitational Waves – Inspire Modernist Chef Myhrvold To Create Spiral Bowl This month physicists finally succeeded in confirming the existence of Gravitational Waves, 100 years after Albert Einstein predicted them. It signals one of the most remarkable breakthroughs of … Continue reading
New book by Questlove to feature Nathan Myhrvold
Neo-soul and hiphop musician as well as legendary music producer, Questlove, may not be the first person you would think of when it comes to writing about food. However, over the past few years the Roots band member has been proving himself … Continue reading
The Proof is in the Eating
Not too long ago we announced on our blog that the spectacular breads from Mikael Jonsson’s Michelin-star studded Hedone bread ovens were making their way across London, finding themselves in neighbourhood bakeries like our local Bayley & Sage store in Parsons Green … Continue reading
Posted in Hedone, Massimo Bottura, Mikael Jonsson, Modernist Cuisine, nathan myhrvold, Osteria Francescana, Spoon blog 2015
Tagged baking, bread, Hedone, London, london food pr, london restaurant pr, massimo bottura, mikael jonsson, milan, Modernist cuisine, Nathan Myhrvold, Refettorio Ambrosiano, Seattle
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Food For Tomorrow 2015
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 … Continue reading
Posted in Modernist Cuisine, nathan myhrvold, Spoon blog 2015
Tagged Agronomics, Books, Conference, Food PR, food PR London, Future of Food, Modernist cuisine, modernist cuisine at home, Nathan Myhrvold, New York, Technology, The New York Times, The Photography of Modernist Cuisine, wheat
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The Modernist Cuisine App is the world’s ‘Best Digital App’
A huge congratulations to The Cooking Lab team and their partners at Inkling for winning the Gourmand (World Cook Book Awards) Best Digital app for their Modernist Cuisine at Home App. The award will be officially presented at The Best in the World Awards which will be … Continue reading
