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If people don't find what you are doing threatening, then it is probably not very important.

Nathan Myhrvold

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Nathan Myhrvold
Age: 65
Born: 1959
Born: January 1
Author
Computer Scientist
Engineer
Entrepreneur
Inventor
Mathematician
Paleontologist
Photographer
Seattle
Washington
Nathan Paul Myhrvold
Probably
Find
Important
People
Threatening

More quotes by Nathan Myhrvold

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If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.
Nathan Myhrvold
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Most visions of extraterrestrial life are actually steeped in human hubris. The fictional extraterrestrials of 'Star Trek' or a hundred other space operas are less alien than many of my neighbors. And funny, the ones running the place are mostly WASPish men.
Nathan Myhrvold
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Raw lobster tail, freeze dried, is amazing.
Nathan Myhrvold
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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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Elections, for their part, are typically popularity contests rather than measures of candidates' relative competency or effectiveness. Imagine if scientific truth were determined according to which scientist was most popular. To be successful, scientists would have to be charismatic and attractive - and human knowledge would suffer terribly.
Nathan Myhrvold
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If your kitchen smells good, your food lost something.
Nathan Myhrvold
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Making money from enforcing patents is no more wrong than investing in preferred stock.
Nathan Myhrvold
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If I say I've got two versions of Word - that old one from 1982 that's perfect, with zero defects or the new one that's got all this cool new stuff, but there might be a few bugs in it - people always want the new one. But I wouldn't want them to operate a plane I was on with software that happened to be the latest greatest release!
Nathan Myhrvold
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With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
Nathan Myhrvold
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The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by a penny every dollar. Over a long period of time with lots of transactions, that piles up.
Nathan Myhrvold
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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.
Nathan Myhrvold
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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.
Nathan Myhrvold
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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.
Nathan Myhrvold
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If you take a scotch whiskey and distill out the alcohol, what is left has an amazing taste to it and can be used as a flavoring for a dessert.
Nathan Myhrvold
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When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.
Nathan Myhrvold
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Risk is the sort of word that is easy to discuss upfront but tough to handle when it comes time to pay the piper. There will always be some who wimp out and second-guess when the pain hits, but that is a childish reaction.
Nathan Myhrvold
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Software is a gas it expands to fill its container.
Nathan Myhrvold
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An efficient government is dangerous in the hands of the wrong man. Sadly, the right sort of man never seems interested in the job.
Nathan Myhrvold
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Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.
Nathan Myhrvold
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When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'
Nathan Myhrvold