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Nathan Myhrvold TED Talk Reveals Crazy Food Photo Technique Used In 'Modernist Cuisine'


First Posted: 07/18/11 03:40 PM ET Updated: 09/17/11 06:12 AM ET

One ballyhooed feature of Nathan Myhrvold's mammoth cooking tome Modernist Cuisine was its photography. Readers marveled at photos of popcorn popping taken at super-high speed. But the most remarked-upon series of photos involved mystifying cross-sections of food being cooked—in an oven, in pots and pans, in microwaves. Even Michael Ruhlman, in his relatively critical review of the book in the New York Times, wrote:

The food photography is excellent, but even more compelling are the 36 illustrated photographs using kitchen tools and appliances (a pressure cooker, a wok, a barbecue grill) that have been cut in half using an “abrasive water-jet cutter, an electrical discharge machining system, and other machine-shop tools,” the authors write, to help readers visualize what is happening inside a cooking vessel.

It was unclear how exactly they managed the actual dissection—but not anymore, thanks to Nathan Myhrvold's recent TED Talk. It turns out that the best way to photograph half a wok, or half an oven, or half a charcoal grill, is LITERALLY to cut to it in half. It's at least as tricky as it sounds—but Myhrvold is a man who knows how to solve tricky problems.

Here's the video:

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One ballyhooed feature of Nathan Myhrvold's mammoth cooking tome Modernist Cuisine was its photography. Readers marveled at photos of popcorn popping taken at super-high speed. But the most remarked-u...
One ballyhooed feature of Nathan Myhrvold's mammoth cooking tome Modernist Cuisine was its photography. Readers marveled at photos of popcorn popping taken at super-high speed. But the most remarked-u...
One ballyhooed feature of Nathan Myhrvold's mammoth cooking tome Modernist Cuisine was its photography. Readers marveled at photos of popcorn popping taken at super-high speed. But the most remarked-u...
One ballyhooed feature of Nathan Myhrvold's mammoth cooking tome Modernist Cuisine was its photography. Readers marveled at photos of popcorn popping taken at super-high speed. But the most remarked-u...
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HUFFPOST SUPER USER
NER2
OBAMA 2012
04:23 PM on 08/12/2011
Why this should be hailed as some kind of breakthrough is totally beyond me. The idea of cutting things in half to better understand how they're constructed or operate isn't new, and high speed photography was pioneered long ago (people were making exposures at 1/1000 sec in the 1880’s. In addition, the narrator is incorrect in stating that until 20 years ago books on cooking neglected the science of cooking. See, for example, "On Food and Cooking: The Science and Lore of the Kitchen," by Harold McGee, first published in 1984.
10:41 PM on 07/18/2011
Someone please watch the video and then explain to me how its done. I don't feel like watching :P
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NYnotLiberal
Don't crush that Dwarf, hand me the pliers.
07:45 AM on 07/19/2011
Very Simple. Stop time, and cut stuff in half. That's all there is to it.
08:07 AM on 07/19/2011
Thank you!
08:17 PM on 07/19/2011
Pretty much! Powerful high speed electronic flash (Broncolor Scoro or the Paul C Buff Einstein) does wonders for stopping time .
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Parkite
Still haven't found what I'm looking for
05:09 PM on 07/20/2011
You really should watch it. It is way cool. But it is cut everything in half and have an ultra high speed camera and be very quick.