Nathan Myhrvold: ‘Culinary History Has To Be Analyzed Like Art History’
In a SPIEGEL interview, inventor and chef Nathan Myhrvold, the author of the new book “Modernist Cuisine,” discusses the deployment of laboratory equipment in the …
In a SPIEGEL interview, inventor and chef Nathan Myhrvold, the author of the new book “Modernist Cuisine,” discusses the deployment of laboratory equipment in the …