Modernist Cuisine

For three years, Nathan has been directing and funding a team here at the Lab dedicated to culinary sciences. Chemists and chefs from some of the best restaurants in the world working on the cutting edge of applying scientific knowledge to the way we prepare food. They are just about to ship the cookbook they’ve created – Modernist Cuisine: The Art & Science of Cooking is a 2400 page tome (in six volumes) on the science of cooking, available to pre-order from Amazon. Check out the 20-page excerpt for a preview. The Lab kitchen has a drill press, a bandsaw, a rotary evaporator, a homogenizer and a pharmaceutical freeze dryer. They cook with liquid nitrogen and most of the rest of the periodic table. They’ve kept our machine shop busy with requests like “can you cut this microwave in half?” to make cross sectional images of cooking processes so cool that kitchenware companies have started sending us their products in hopes that we will cut them in half too.

We’re proud of this team, some of the hardest working people in the lab. Hopefully they can take a good break and then come back to work to help us invent the future of food.

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  1. David
    Posted August 24, 2010 at 10:47 pm | Permalink


    How many hilarious food ideas did not make the book?

    Are there instructions for a self replicating Reprap printer from edible parts?

  2. never make a cold
    Posted January 17, 2013 at 11:10 am | Permalink

    Hello just wanted to give you a quick heads up. The
    text in your content seem to be running off the screen in Safari.

    I’m not sure if this is a format issue or something to do with internet browser compatibility but I figured I’d post to let you know.
    The design look great though! Hope you get the issue fixed soon.

    • Katie Miller
      Posted January 17, 2013 at 2:18 pm | Permalink

      Thank you for your interest and concern. If you update your safari browser, the issue you are experiencing should fix itself.

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