Food Tech
By Dan Nosowitz Posted 06.13.2012 at 4:43 pm 1 Comment

The Modernist Cuisine Pantry Paul Adams

Nathan Myhrvold knows that the work he and his Modernist Cuisine team do can be a little intimidating or frightening, but he's not going to stand for misconceived reactions--like, "why does your food have so many chemicals in it?" Cheese, wine, bread, and vinegar, he notes, among many more, are created through incredibly complex and unnatural processes with unnatural products. Our friends at Saveur posted his thoughts, along with a great mini-guide to some of his commonly used ingredients.

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June 2013: American Energy Independence

Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.


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