Tag Archives: Nathan Myhrvold

Nathan Myhrvold Publishes Study in PLOS One


The new study by Nathan Myhrvold Revisiting the Estimation of Dinosaur Growth Rates recently published in PLOS One, finds that improved statistical techniques for evaluating dinosaur growth data could change the way palentologists estimate dinosaur growth rates and other quantitative and qualitative growth traits. The study shows that some dinosaur growth rates are lower than […]

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A New Way to Look at Food, Modernist Cuisine: The Exhibition

Canning Boiling Cutaway

The Photography of Modernist Cuisine: The Exhibition is a collection of 100 large-format photographs from our friends at The Cooking Lab, a team dedicated to advancing the state of culinary arts through the creative application of scientific knowledge and experimental techniques. The exhibit will illuminate the fascinating, accessible science at work every day in our […]

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Myhrvold: Global Warming will be both Faster and Slower than Expected


A new study of climate change by researchers at the Carnegie Institution for Science and Intellectual Ventures offers a new prediction of how quickly increases in greenhouse-gas concentrations will heat up the Earth. The study, published Monday by Environmental Research Letters, predicts that a big increase in carbon dioxide (CO2) levels today will have a […]

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Chef in a Box


Chef in a Box — in the kitchen of the future, a food compositor could fabricate haute cuisine from scratch. Nathan Myhrvold and Pablos Holman coauthored an article recently published in IEEE Spectrum touching on future culinary innovations and the “food compositor.”  They predict an eventual revolutionary shift in the way food is prepared; meals […]

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Modernist Cuisine Wins Top Honor at James Beard Awards


We love having The Cooking Lab team here.  Their book, Modernist Cuisine was recently honored with two James Beard Awards: “Professional Cooking” and the top honor “Cookbook of the Year.” Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to […]

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The Medical and The Culinary

What does it take to be an inventor? Lots of bad ideas and failures! Is it really so surprising? Inventors are on the lookout for not so obvious solutions, which is intrinsically a hit or miss process. Yet as you continuously engage problems, every once in a while you’ll find something big. Back in October, […]

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Freakonomics Radio: Waiter, There’s a Physicist In My Soup

Nathan Myhrvold and I are on Freakonomics Radio. Alice Waters with her dreamy voice and romantic view of food versus Nathan’s “then you dunk it in liquid nitrogen” is a hilarious juxtaposition. Nathan of course is talking about the science of cooking and our Modernist Cuisine cookbook which ships next month. Part 2 is the […]

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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 […]

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Nathan Myhrvold on Charlie Rose

The most important thing we are working on isn’t any particular invention. It is figuring out how to improve invention. What the world needs more than any of our inventions is a better ability to invent. This is what Intellectual Ventures is all about. Last night our founder, Nathan Myhrvold got a chance to explain […]

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The TED Talk

For those of us who were unable to attend the TED conference back in February (my couch cushions just couldn’t quite turn up the $6,000 price of admission), we are in luck! Today, Nathan Myhrvold’s talk was released for the world to see. Check out our founder highlighting several of our malaria projects, along with […]

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