Take a Closer Look at Modernist Cuisine Through Photography Exhibit
Myhrvold, the former Microsoft chief technology officer and author of the critically acclaimed Modernist Cuisine books, and Tim Ritchie, President of The Tech, on Tuesday will unveil the exhibit, which illuminates the fascinating, accessible science at work every day in our kitchens. The photographs, many spanning six feet, use advanced technologies – including photographic techniques like panoramic stitching, focus stacking, and microscopy – to show the world of food in an entirely new way. The exhibit will be on display at The Tech through Sept. 1.
WHO: Nathan Myhrvold, former Microsoft chief technology officer and author of the critically acclaimed Modernist Cuisine books, San Jose Vice Mayor Madison Nguyen, and Tim Ritchie, President of The Tech Museum of Innovation
WHAT: The Photography of Modernist Cuisine: The Exhibition, a collection of more than 75 large-format photographs of food taken by Myhrvold and his team at Modernist Cuisine
WHEN: 11 a.m. Tuesday, June 24, 2014
WHERE: The Tech Museum of Innovation, 201 S. Market St., San Jose, CA
Public Relations Specialist
About The Tech Museum of Innovation
The Tech is a hands-on technology and science museum for people of all ages and backgrounds. The museum—located in the Capital of Silicon Valley —is a non-profit, experiential learning resource established to engage people in exploring and experiencing applied technologies affecting their lives. Through programs such as The Tech Challenge presented by Cisco, our annual team-design competition for youth, and internationally renowned program to honor technology benefiting humanity, The Tech Awards presented by Applied Materials, The Tech endeavors to inspire the innovator in everyone.
About Modernist Cuisine
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation. They have published Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), and The Photography of Modernist Cuisine (2013), and produced The Photography of Modernist Cuisine: The Exhibition.