Culinary History Has To Be Analyzed Like Art History ~~ Nathan Myhrvold “Modernist Cuisine is a six-volume, 2,438-page set that is des­tined to rein­vent cook­ing. The lav­ishly illus­trated books use thou­sands of orig­i­nal images to make the sci­ence and tech­nol­ogy clear and engaging.” That tantailizing passage refers to the first edition of a book that costs as much … More Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”)