Audio

Science Friday: High Tech Meets High Art in "Modernist Cuisine"

Curated by ACT

An interview with Nathan Myhrvold, author of the 6-volume cookbook, Modernist Cuisine: The Art and Science of Cooking. Myhrvold uses tools and materials normally confined to a science lab. Aired July 1, 2011 [20:26 min]

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Concepts
food science
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Additional Tags
high-tech cooking, science of cooking, science of food, high tech meets high art in "modernist cuisine", modernist cuisine, science friday
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Classroom Considerations
  • Knovation Readability Score: 3 (1 low difficulty, 5 high difficulty)
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