>>>
>>> NOW
>>> NOW FROM THE AAA TRAVEL ALCOVE, HERE IS MARGARET
LARSON.
LARSON.
LARSON. >>> WELCOME BACK EVERYBODY.
NATHAN MYHRVOLD HAS BEEN
ELECTRIFYING THE FOOD WORLD
SINCE 2011.
SINCE 2011. THE BOOK PRESENTED FOOD
PHOTOGRAPHER AND A DAZZLING NEW
LIGHT AND IS FOLLOWED BY OTHER
BOOKS AND THE LAUNCH OF A STATE-
OF-THE-ART COOKING LAB.
GALLERIES FEATURING HIS
VISIONARY PHOTOGRAPHS HAVE
OPENED IN LAS VEGAS, NEW
ORLEANS AND A THIRD ONE OPENS
HERE IN SEATTLE.
HE JOINS ME NOW.
IT IS SO GOOD TO MEET YOU.
YOU ARE THE CHIEF TECHNOLOGY
OFFICER AT MICROSOFT WELL YOU
WERE.
WERE.
WERE. HOW
WERE. HOW DID YOU GET INTO ART AND
CUISINE?
CUISINE?
CUISINE? >> SINCE I WAS A LITTLE BOY, I
LOVE COOKING.
LOVE COOKING. WHEN I WAS NINE, I DECIDED I
WOULD COOK THANKS GIVING DINNER
BY MYSELF.
BY MYSELF. AND I DID.
>> THAT'S AMAZING THAT
>> IT SCARRED ME FOR LIFE SO I
STARTED COOKING.
STARTED COOKING. SO COMPUTERS ARE VERY DIFFERENT
THING.
THING.
THING. >>
THING. >> THESE ARE SUCH BEAUTIFUL
PHOTOGRAPHS THAT I WANT PEOPLE
TO SEE A LITTLE BIT OF THIS
PHOTOGRAPHY.
PHOTOGRAPHY. YOU HAVE COME UP WITH UNIQUE
WAYS TO FOR -- TO PHOTOGRAPH
THEM.
THEM.
THEM. >>
THEM. >> LOOK AT THIS STUFF.
>> PHOTOGRAPHY IS ALL ABOUT THE
SCIENCE OF OP TICS AND ABOUT
LIKE THAT AND IT'S ABOUT ART.
BUT THE TWO COME TOGETHER AND A
LOT OF THE PHOTOGRAPHS THAT WE
SHOW IS MODERNIST CUISINE AND
NOW IN THE GALLERIES, WE REALLY
TRY TO SHOW YOU FOOD THAT YOU
HAVE NOT SEEN BEFORE.
IN THE CASE OF THE BLUEBERRIES,
IT'S A SKILL YOU'VE NEVER SEEN
BEFORE.
BEFORE.
BEFORE. SOME PEOPLE DON'T EVEN
RECOGNIZE THEY ARE BLUEBERRIES.
[ LAUGHTER ] OR SPLASHES AND
THINGS THAT HAPPENED IN 1000th
OF A SECOND OR LESS.
OR THINGS THAT ARE MICROSCOPIC.
SO OUR EYES CANNOT USUALLY SEE
A. SO I USE TECHNOLOGY.
IN SOME SENSE OF ARTISTIC
COMPOSITION.
COMPOSITION. TO MAKE COOL FOOD PHOTOS.
>> TELL ME ABOUT THE LAB, WHAT
HAPPENS THERE.
HAPPENS THERE. >> DO YOU NEED A TASTE TESTER?
[ LAUGHTER ]
>> WE ARE MAKING A LOT OF PIZZA
RIGHT NOW.
RIGHT NOW. [ LAUGHTER ]
>> WE HAVE PROOF LATELY THAT
PIZZA IS HEALTHIER THAN BOXED
CEREAL FOR BREAKFAST.
>> THE DOWNSIDE IS TASTE
TESTING IS MESSY.
I AM THE WORLD'S WORST
BARTENDER.
BARTENDER. EVERY DRINK IS BUILT.
[ LAUGHTER ] SO YOU GET A
PICTURE LIKE THIS.
YOU BUILD A ROBOT TO GET THIS.
SO WE BUILT A ROBOT THAT COULD
DECELERATE A PLATFORM THAT WE
COULD PROGRAM AND CONTROL.
THEN WE HAVE A HIGH-SPEED
SYSTEM OF CONTROLS WITH HIGH-
SPEED FLASHES AND THE CAMERA SO
THAT WE CAN TAKE IT WHEN IT IS
OPTIMUM.
OPTIMUM.
OPTIMUM. >> DID YOU BUILD THE ROBOT?
>> I AND MY PEOPLE DID, YES.
>> THAT MUST BE FUN TO DO THAT.
LOOK AT THE SUGAR CUBES IN THE
LEMON.
LEMON.
LEMON. THAT'S WONDERFUL.
THAT'S WONDERFUL. LET'S LOOK AT ANOTHER
PHOTOGRAPH.
PHOTOGRAPH. >> AFTER YOU TAKE THEM, YOU
HAVE TO DRIVE HOME.
[ LAUGHTER ] YOUR CLOTHES ARE
SOAKED.
SOAKED.
SOAKED. >> THERE'S ANOTHER PHOTOGRAPH
CALLED MIDNIGHT RENDEZVOUS.
>> THIS IS A VINEYARD.
I WANTED TO KEEP THE MAGIC OF
THE SKY AND THE WINE SO WE
POURED A GLASS OF THE LEONETTI
FOR ABOUT FOUR HOURS EXPOSURE,
A SERIES OF DIFFERENT SHOTS.
THAT'S WHAT GIVES US THE STAR
TRAILS.
TRAILS.
TRAILS. >> THAT IS AMAZING.
>> YOU NEED TO HAVE A VINEYARD
THAT HAS NORTH-SOUTH FACING
THINGS BECAUSE THAT CIRCLE IS
AROUND POLARIS THE NORTHSTAR
AND THEN YOU NEED A SLIGHT
INCLINE IN THE HEEL.
SO I JUST WENT AROUND WALLA
WALLA LOOKING FOR VINEYARDS.
>> THIS IS ALL AMERICAN.
HOW DID YOU DO THIS?
>> I LIKE FOOD THAT MAKES ME
HUNGRY.
HUNGRY.
HUNGRY. SO WHEN I WAS A KID, I WORKED
ON CARS ALSO.
YOU GET A REPAIR MANUAL AND IT
WOULD HAVE AN EXPLODED DIAGRAM.
SO IT HAD ALL OF THE PARTS AND
SCREWS THAT SO WE STARTED
DESCRIBING A HAMBURGER AND
LET'S HAVE AN EXPLODED DIAGRAM.
SO WE SET THE SHOTS UP REALLY
CAREFULLY AND IT TOOK LIKE A
DAY TO TAKE ONE.
EVERYTHING HAS TO BE POSITIONED
JUST SO.
JUST SO.
JUST SO. ALL OF THESE THINGS ARE
SUPPORTED BY SOMETHING YOU
CAN'T SEE HER IN THE PICTURE.
BECAUSE IT'S EITHER LIKE ACE
LIKE OR A SHEET OF PLEXIGLASS.
THEN IT HAS A FLAT GLASS
SUPPORT THAT GOES RIGHT BACK
BEHIND THE VELVET CURTAIN.
THAT LETS YOU PUT THEM
ALTOGETHER.
ALTOGETHER. >> HOW DID YOU GET THE
CONDIMENTS?
CONDIMENTS? >> WE HAVE MAYO, KETCHUP,
CHOPPED LETTUCE, CHEESE, THE
TOMATO AND THAT OF COURSE THE
BURGER IN THE BUN.
>> PEOPLE REALLY DO ENJOY THESE
GALLERIES.
GALLERIES. IT MUST BE SPECIAL TO OPEN ONE
IN SEATTLE.
IN SEATTLE. >> IT TOTALLY IS.
SEATTLE IS WHERE I WAS BORN.
MY FAMILY MOVED WHEN I WAS 2. SO
I'M KIND OF LIKE A SALMON, I
CAME BACK UP THE STREAM TO
SPOHN.
SPOHN.
SPOHN. [
SPOHN. [ LAUGHTER ]. I THINK I WILL
SURVIVE THIS ONE.
IT IS GREAT TO OPEN IT HERE IN
SEATTLE.
SEATTLE.
SEATTLE. WE HAD TO FIND THE RIGHT
LOCATION WHICH IS 1403 FIRST,
1st AND UNION BASICALLY.
IT IS A PART OF TOWN WHERE YOU
GET PEOPLE THAT ARE VISITING
AND OF COURSE ALL OF THIS THAT
US WHO LIVE HERE.
>> GIVE US SOME TIPS ON FOOD
PHOTOGRAPHY.
PHOTOGRAPHY. AND WE WILL NOT BUILD A ROBOT.
>> LIGHT MATTERS.
YOU WANT TO CAPTURE THAT THAT A
LOT OF TIMES WHEN YOU HAVE A
PROBLEM TAKING PICTURES IN A
RESTAURANT, IT IS BECAUSE
YOU'RE NOT SITTING IN THE SPOT
FOR THAT.
FOR THAT.
FOR THAT. USUALLY IF YOU'RE HAVING DINNER
WITH FRIENDS, LOOK UP FRONT AND
SEE WHICH HAS THE BEST LIGHT.
DON'T BE AFRAID TO MOVE A
CANDLE OR THE LIGHT THAT IS ON
THE TABLE.
THE TABLE. TURN THE FLASH OFF.
THE/ANNOYS DINERS BUT THAT IS
THE REAL PROBLEM.
IT MAKES A VERY HARSH PHOTO, IT
IS A SPOTLIGHT AND IT DOESN'T
LOOK RIGHT.
LOOK RIGHT. >> SO COULD YOU SHINE LIGHT ON
A NAPKIN OR SOMETHING THAT
>> I HAVE DONE ALL OF THAT.
[ LAUGHTER ]
>> THANK YOU SO MUCH FOR
VISITING WITH US ABOUT THIS.
THE SEATTLE GALLERY OPENS TO
THE PUBLIC TOMORROW AND IS NEXT
TO PIKE PLACE MARKET.
WE POSTED LINKS ON THE NEW DAY
HOME PAGE AND THE NEW MODERNIST
CUISINE THAT I SO WANT A BURGER
AT THIS POINT.
>>> WE HAVE A STORY OF A
SPONSOR THAT HAS A