Quotes by Nathan Myhrvold

About Nathan Myhrvold:

Nathan Paul Myhrvold is co-founder of Intellectual Ventures and the principal author of Modernist Cuisine. Myhrvold was listed as co-inventor on 17 patents at Microsoft and has since co-sponsored applications for over 500 other patents for which his corporation is funding the patent monetization effort.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

I never was a popular kid in class.

Nathan Myhrvold

If I want popularity, I go to a chef's convention.

Nathan Myhrvold

If you have a block of ballistics gelatin and a high-speed camera, pretty soon somebody gets a gun!

Nathan Myhrvold

I'm one of the first invention capitalists.

Nathan Myhrvold

The magic words 'on the Internet,' if inserted into nearly any sentence, seem to protect it from normal critical scrutiny.

Nathan Myhrvold

The prize for ultimate inefficiency goes to America. We have built in so many checks and balances that our 'leaders' are the most thoroughly hogtied of any on Earth.

Nathan Myhrvold

It's really hard to compete with Apple on pure coolness, and if you do, you're probably going to use some of the things they pioneered.

Nathan Myhrvold

One of the ugly secrets of the renewable-energy industry is that its products make no economic sense unless they are highly subsidized.

Nathan Myhrvold

Intellectual Ventures is a company that invests in invention.

Nathan Myhrvold

If we could create invention capitalism, that would be a helluva legacy, that would be a helluva thing to do... We could actually turbocharge the rate at which the world invents things.

Nathan Myhrvold

The Internet is the ultimate vanity-publishing medium, and therefore, the ultimate place for those of us who like to watch. The Internet can reach an audience at lower cost than any medium before it.

Nathan Myhrvold

Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boili...

Nathan Myhrvold

People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.

Nathan Myhrvold

If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?

Nathan Myhrvold

My company invents all kinds of new technology in lots of different areas. And we do that for a couple of reasons. We invent for fun - invention is a lot of fun to do - and we also invent for profit. The two are related because the profit actually ta...

Nathan Myhrvold

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 dol...

Nathan Myhrvold

I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - ...

Nathan Myhrvold

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

Nathan Myhrvold

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

Nathan Myhrvold

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

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.

Nathan Myhrvold

Author Bio

  • NameNathan Myhrvold
  • DescriptionChief Technology Officer at Microsoft
  • BornAugust 3, 1959
  • CountryUnited States Of America
  • ProfessionMathematician; Engineer; Photographer; Entrepreneur