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News — Nathan Myhrvold

Good Food Revolution interview. Featuring Powder for Texture products.

March 28, 2013 • agar • carrageenan • cedarlane culinary • good food revolution • humber college • John Placko • kappa iota • Malcolm Jolley • Modernist Cuisine • Molecular cuisine • molecular gastronomy • Nathan Myhrvold • Nella Cucina • sous vide

Here's an interview with Malcolm Jolley @nellacucina http://www.goodfoodrevolution.com/powder-for-texture/

Global TV 16 x 9 "Future of Food". Powder for Texture featured

March 07, 2013 • Atelier • Carolyn Jarvis • John Placko • Marc Lepine • Modernist Cuisine • Molecular cuisine • Nathan Myhrvold

http://www.globalnews.ca/future+of+food/6442747588/story.html