The Modernist Cuisine media blitz continues with two interviews: In the first, author Nathan Myhrvold tells Der Spiegel that he thinks "culinary history has to be analyzed in a similar way to art history." The second gets technical with photographer Ryan Matthew Smith, who explains how, exactly, one gets a shot of a sniper rifle going through eggs. [Spiegel, Photoshelter via Eater National]
Filed under:
