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Modernist Cuisine Gallery Releases 20 New Photographic Images From Nathan Myhrvold

May 1, 2018

 

 

For the past 200 years, the invention of the camera has provided the amazing opportunity for everyone from amateurs to experts to forever capture a moment in time. While subject matter runs the gamut including modern day #selfies to panoramic landscapes and more, one of the most popular things to photograph today is food.  Lucky for us, photographer, chef, scientist, and author Nathan Myhrvold has taken the joy of photographing food to a new level via his use of technology, science, and the literal creation of new cameras and photographic techniques. 

 

With his first two galleries now open in Las Vegas and New Orleans, Myhrvold is excited to debut 20 spectacular images that are available exclusively at his Modernist Cuisine Gallery locations.

 

Released in conjunction with National Photography Month, these NEW compelling food images are personally curated from Nathan’s highly customized process and otherworldly technology. 

 

SOME of the new images include:

 

Whether guests are dropping in on a barrel or a “board” meeting, these products from BYRD’s bath collection at Hotel Erwin keeps them California cool:

 

 

NEOPOLITAN MAN       

     

  • In honor of the recently announced upcoming Modernist Pizza cookbook, Nathan was inspired by Italian painter Arcimboldo's portraits. He used food to compose his subjects. For this, Nathan only used pizza ingredients to create and photograph this Neapolitan man.

 

 

           

UNDERGROUND EMBRACE

 

  • Carrots grow in the soil. Plant roots can turn and twist to avoid other obstacles. In this case, the obstacle was each other.

 

 

 

 

TOMAHAWK

 

  • The Tomahawk Steak is an on-the bone Rib Steak, cut from the fore-rib with the entire rib bone left. The long bone is French-trimmed, leaving an amazing presentation.

 

 

 

 

VICIA FABIA       

  

  • The Latin name for the fava bean. Widely consumed but in many different ways. In the Middle East the beans are grown until they’re fully mature then dried, called broad bean or fool. The French eat them when they're younger and still green. Jack and the Beanstalk and the movie Silence of the Lambs both reference this bean.

 

 

 

LIMELIGHT    

         

  • When sliced thin, limes are translucent. This shot was both back and front lit.

 

 

 

To view the full collection or for more information, visit www.modernistcuisinegallery.com

 

 

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