Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works. Nathan Myhrvold cheffoodkitchen Change image and share on social
The dilemma for early 21st century journalism is this: Who will pay for the news? Nathan Myhrvold 21stcenturydilemma Change image and share on social
Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven. Nathan Myhrvold cutfoodgoal Change image and share on social
Micropayments are great if you use them for a product or service with certain properties. It must be one where you can get away with usage-based pricing, and where there is a strong rationale for making it cheap, yet not free. Nathan Myhrvold basecheapfree share on social
Why pay a fee for Internet content when a million free sites are just a click away? There's no incentive until people are too addicted to the Net to turn off their computers, yet are bored with what's available. Nathan Myhrvold addictboreclick share on social
If people don't get paid for their inventions, that's not a good thing. In the case of many patents, there are people who aren't in a position to take them to the next level. If you don't enforce your rights, no one is going to enforce them for you. Nathan Myhrvold caseenforcegood share on social
I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy. Nathan Myhrvold attachbarbecuebouillabaisse share on social
What you do on a dinosaur expedition is you hike and look at the ground. You find bones sticking out of the dirt and, once you see something, you dig. Nathan Myhrvold bonedigdinosaur Change image and share on social
Researchers who examined the voting records of wine judges found that 90 percent of the time they give inconsistent ratings to a particular wine when they judge it on multiple occasions. Nathan Myhrvold examinefindgive Change image and share on social
No CEO ever says, 'Damnit, we need to increase research!' I want to encourage them to do that. Nathan Myhrvold ceodamnitencourage Change image and share on social