September 15, 2015
Sneha Sridhar (223 articles)
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Modernist Cuisine’s New Photo Exhibit Shows The Art and Science of Cooking Like Never Before

Creators of the critically acclaimed book titled Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold and co-authors Chris Young and Maxime Bilet, have brought out a creative insight to examine the “relationship between food and science.” The book contains images of food that are visually set to capture you with their fine detailing and elements. Some of their popular photos include the deconstructed “Ultimate Burger” and a cutaway of canned vegetables boiling in water. These images, along with their comprehensive visuals also give us an unprecedented look at exactly what we consume.

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The book contains 2,400 pages of everything that describes the art and science of food and cooking. And if poring through all those pages seems like a task that you’re just not up for, you can thank the team behind Modernist Cuisine for collaborating on a more “digestible format” with their photo project called, The Photography of Modernist Cuisine: The Exhibition. The exhibition allows you to view the well-captured photographs and look through food like never before. The exhibition has already been shown in Seattle, San Jose, and Boston. Currently, the exhibition is showing at the Southern Food and Beverage Museum in New Orleans, having opened on the 12th of September. The collection includes more than 50 large-scale photographs, many of which span a whopping 6 feet, and are “a culmination of my lifelong interest in photography, in much the same way that Modernist Cuisine was a milestone in my interest in food,” says Myhrvold.

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The exhibition is definitely one to be “thought-provoking” but Myhrvold, the author, hopes that the visitors who come in “will share with us the childlike wonder and curiosity I feel when looking at these photos and look at food and cooking in a more thoughtful and critical light.” “Science lets us cook while knowing what we are doing, though it is not a replacement for the skills of a chef,” says Myhrvold. “When people understand the science, however, that gets creative juices going and gives them more freedom to explore new techniques and novel applications of existing techniques to make original dishes.”

“The Photography of Modernist Cuisine: The Exhibition” opened September 12th at New Orleans’s Southern Food and Beverage Museum. 

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Sneha Sridhar

Sneha Sridhar

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