Food & Drink: Modernist Cuisine Photography | 誠品線上

Food & Drink: Modernist Cuisine Photography

內容簡介

內容簡介 Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography.This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27"" x 10.315"" display high-quality printing.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, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective."

作者介紹

作者介紹 Nathan Myhrvoldlead author of Modernist Cuisine: The Art and Science of Cooking (2011),Modernist Cuisine at Home (2012), The Photography of ModernistCuisine (2013), Modernist Bread (2017), and Modernist Pizza(fall 2021), is a chef, photographer, andscientist. Myhrvold is thefounder of the ModernistCuisine team and has led the development andproduction of all five books. His food photographyis available forsale at Modernist Cuisine Gallery, with locations in New Orleans,Seattle, and La Jolla.In addition tohis culinary and photographic pursuits, the former chief technology officer ofMicrosoft is the co-founder and CEO of Intellectual Ventures. He is an avidinventor 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 degreesin economics, geophysics, and space physics; a bachelor's degree inmathematics; and a culinary diploma from École de Cuisine La Varenne.

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