Modernist Cuisine on Display at the Pacific Science Center

Brangien Davis  |   October 2013   |  FROM THE PRINT EDITION
Modernist Cuisine cutaways reveal food’s inner beauty

A hyper-nerdy take on cooking, molecular gastronomy considers food at the chemical level—how exactly does heat make an egg physically transform? Seattle entrepreneur Nathan Myhrvold helped popularize this science with his book Modernist Cuisine (2011), which includes stunning photos of food in the moment of being cooked, taken at his Bellevue kitchen laboratory. Using unusual techniques, including sawing pots and pans in half, Myhrvold’s team shows us food as we’ve never seen it before. Now 100 of the shots are on display in large-format size, so you can get to know your food up close and personally. 10/26–2/17/2014. Times and prices vary. Pacific Science Center, 200 Second Ave. N; 206.443.2001; pacsci.org 

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