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Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
Nathan Myhrvold
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Nathan Myhrvold
Age: 65
Born: 1959
Born: January 1
Author
Computer Scientist
Engineer
Entrepreneur
Inventor
Mathematician
Paleontologist
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Seattle
Washington
Nathan Paul Myhrvold
Asking
Works
Food
Something
Make
Chefs
Think
Chef
Thinking
Kitchen
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Scientist
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The world has shown that if you provide capital and expertise to an area that is starved for capital and expertise, really good things will happen.
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I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.
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It is better to predict dramatic things that don't happen than boring things that do.
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No CEO ever says, 'Damnit, we need to increase research!' I want to encourage them to do that.
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The idea behind a dish - the delight and the surprise - makes a difference. Great literature surprises and delights, and provokes us. It isn't just 'Here's the facts - boy meets girl, boy loses girl, boy gets girl.' It's how you tell it.
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By burning nuclear waste as fuel, we believe we can power the United States cleanly for hundreds of years without ever touching new resources.
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Software is a gas it expands to fill its container.
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In market research I did at Microsoft Corp. in the early 1990s, I estimated that the 'Wall Street Journal' took in about 75 cents per copy from subscribers, $1.25 at the newsstand and a whopping $5 per copy from ads. The ad revenue let them run a far bigger newsroom than subscribers were paying for.
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I wanted to figure out how long to cook things. I did some experiments and then wrote a program using Mathematica to model how heat is transferred through food.
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Some article called me the most feared man in Silicon Valley. Good Lord! Why? My teenage boys got a kick out of it: 'Dad, how could this be true? You're not even the most feared person in this house.'
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In politics, religion and other areas of culture, people disagree on the worth of competing ideas. There is no equivalent to the scientific method that can determine in a robust way which ideas match the real world, and which ones can be ruled out. So conflicting ideologies persist indefinitely.
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The whole hardware industry has experienced the phenomenon in which every time computers get cheaper, they appeal to a new set of users every time they get more powerful, old customers upgrade.
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Our reactor actually burns nuclear waste as fuel. So not only is it safe and powerful, it solves an important issue: It actually reduces nuclear waste instead of creating. It's the reactor of your dreams.
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Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.
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Raw lobster tail, freeze dried, is amazing.
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Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
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It's impossible that we're alone in the universe. Every time we think we're more special than others, we're proven wrong.
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Most estimates of the mortality risk posed by asteroid impacts put it at about the same risk as flying in a commercial airliner. However, you have to remember that this is like the entire human race riding the plane - it is one of the few risks that really could wipe us all out.
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A person's basic humanity is not governed by how he or she came into this world, or whether somebody else happens to have the same DNA.
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The way Moore's Law occurs in computing is really unprecedented in other walks of life. If the Boeing 747 obeyed Moore's Law, it would travel a million miles an hour, it would be shrunken down in size, and a trip to New York would cost about five dollars. Those enormous changes just aren't part of our everyday experience.
Nathan Myhrvold