Food & Drink: Modernist Cuisine Photography features a fresh collection of mouthwatering images from photographer Nathan Myhrvold and the Modernist Cuisine team. With over 200 photographs from ;Modernist Bread, Modernist Pizza, and Modernist Cuisine Gallery by Nathan Myhrvold, this new title captures the stunning details of the foods and drinks we love from a surprising, playful perspective - it’s a visual feast served up in a gorgeous coffee-table book.

Food & Drink examines its subject matters through six different lenses - photography speed, photography scale, cutaway photography, portraiture, still life photography, and playing with your food - to illustrate how Myhrvold plays with different technology, equipment, styles, and perspectives to capture foods and drinks in a new light. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to test the limits of shatter-proof wine glasses. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colorful corona of a tomato seed and wine catapulted to create the perfect splash, Food & Drink beautifully showcases the lifelong photographer’s ever-evolving fascination with food.

Food & Drink features imagery not found in Myhrvold’s previous photography book, and comes packaged in a new shelf-friendly trim size with a slipcase. Measuring 13 x 10.31 inches, it includes over 20 full-spread panoramic images and is printed on high-quality paper.

Prizes

Commended for Benjamin Franklin Award (Art/Photo) 2024

Nathan Myhrvold, lead author of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), Modernist Bread (2017), and Modernist Pizza (fall 2021), is a chef, photographer, and scientist. Myhrvold is the founder of the Modernist Cuisine team and has led the development and production of all five books. His food photography is available for sale at Modernist Cuisine Gallery, with locations in New Orleans, Seattle, and La Jolla.

In addition to his culinary and photographic pursuits, the former chief technology officer of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master’s degrees in economics, geophysics, and space physics; a bachelor’s degree in mathematics; and a culinary diploma from École de Cuisine La Varenne.