Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his newbook Food & Drink: Modernist Cuisine Photography . This beautiful photo book features over 200 vibrant images showcasing food in new andsurprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash.

This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27 x 10.315 display high-quality printing.

From an aerial shot of the gentle carved shapes in awheat field after harvest to the magnified view of the colorful corona of atomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.

Autorentext

Nathan Myhrvold,
lead author of Modernist Cuisine: The Art and Science of Cooking (2011),
Modernist Cuisine at Home (2012), The Photography of Modernist
Cuisine (2013), Modernist Bread (2017), and Modernist Pizza
(fall 2021), is a chef, photographer, and scientist. Myhrvold is the
founder of the Modernist Cuisine team and has led the development andproduction of all five books. His food photography is available for
sale at Modernist Cuisine Gallery, with locations in New Orleans,
Seattle, and La Jolla.

In addition to
his culinary and photographic pursuits, the former chief technology officer of
Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid
inventor and prolific author in the fields of technology, paleontology,
climatology, energy, bioterrorism, and more. He holds several degrees,
including a doctorate in theoretical and mathematical physics; master's degrees
in economics, geophysics, and space physics; a bachelor's degree in
mathematics; and a culinary diploma from École de Cuisine La Varenne.