ABOUT THE SPEAKER
Nathan Myhrvold - Polymath
Nathan Myhrvold is a professional jack-of-all-trades. After leaving Microsoft in 1999, he's been a world barbecue champion, a wildlife photographer, a chef, a contributor to SETI, and a volcano explorer.

Why you should listen

Since leaving his post as Microsoft's Chief Technology Officer in 1999 (with fortune in tow), Nathan Myhrvold has been a professional exemplar of the spirit of the "Renaissance Man," proudly following his interests wherever they've led. His dispersed passions have triggered an impressive list of accomplishments, including world barbecue championships, major archeological finds (several Tyrannosaurus rex skeletons), prize-winning wildlife photography, building a section of Babbage's Difference Engine #2, s, and a new and consuming interest in the sous-vide cooking technique.

Malcolm Gladwell's 2008 New Yorker profile of him revealed an impish but truly inspired character whose latest company, Intellectual Ventures -- which brainstorms and patents a wide array of inventions --  has been accused in some quarters of acting like a 'patent troll' but is described by Myhrvold as "a disruptive organization providing  an efficient way for patent holders to get paid for the inventions they own, and... for technology companies to gain easy access to the invention rights they need." After funding big-vision projects such as the Allen Telescope Array, exploring active volcanoes and investigating penguin digestion, Myhrvold insists that his hobbies aren't as discursive as they seem. They do have a common denominator, after all: him.

More profile about the speaker
Nathan Myhrvold | Speaker | TED.com
TED2011

Nathan Myhrvold: Cooking as never seen before

Nathan Myhrvold: Kuhanje kakvo nikada prije nije viđeno

Filmed:
1,606,673 views

Autor kuharice (i štreber) Nathan Myhrvold priča o svom diktatorskom radu, "Modernistička kuhinja" -- i dijeli tajnu svojih cool fotografskih ilustracija, koje prikazuju križanje hrane u samom činu kuhanja.
- Polymath
Nathan Myhrvold is a professional jack-of-all-trades. After leaving Microsoft in 1999, he's been a world barbecue champion, a wildlife photographer, a chef, a contributor to SETI, and a volcano explorer. Full bio

Double-click the English transcript below to play the video.

00:15
So I'm going to tell you a little bitbit
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Dakle, pričat ću vam malo
00:17
about reimaginingrimejk foodhrana.
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o ponovnom osmišljavanju hrane.
00:19
I've been interestedzainteresiran in foodhrana for a long time.
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Interesira me hrana već duže vrijeme.
00:21
I taughtučio myselfsebe to cookkuhati
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Naučio sam kuhati
00:23
with a bunchmnogo of bigvelika booksknjige like this.
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pomoću hrpe velikih knjiga poput ove.
00:25
I wentotišao to chefkuhar schoolškola in FranceFrancuska.
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Otišao sam u školu za kuhare u Francuskoj.
00:28
And there is a way
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I postoji način
00:30
the worldsvijet bothoba envisionspredviđa foodhrana,
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na koji svijet i zamišlja hranu,
00:32
the way the worldsvijet writespiše about foodhrana and learnsuči about foodhrana.
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način na koji svijet piše o hrani i uči o hrani.
00:35
And it's largelyu velikoj mjeri what you would find in these booksknjige.
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A to je većinom ono što biste našli u tim knjigama.
00:38
And it's a wonderfulpredivan thing.
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I to je prekrasna stvar.
00:40
But there's some things that have been going on
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Ali događaju se neke stvari
00:42
sinceod this ideaideja of foodhrana was establishedosnovan.
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otkada je ideja hrane postavljena.
00:45
In the last 20 yearsgodina,
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U posljednjih 20 godina,
00:47
people have realizedshvatio that scienceznanost
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ljudi su shvatili kako je znanost
00:49
has a tremendousogroman amountiznos to do with foodhrana.
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jako povezana s hranom.
00:51
In factčinjenica, understandingrazumijevanje why cookingkuhanje worksdjela
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Zapravo, shvaćanje zašto kuhanje funkcionira,
00:54
requirestraži knowingpoznavanje the scienceznanost of cookingkuhanje --
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zahtjeva znanje o znanosti kuhanja --
00:56
some of the chemistrykemija, some of the physicsfizika and so forthdalje.
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nešto kemije, nešto fizike i tako dalje.
00:59
But that's not in any of those booksknjige.
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Ali to nije u nijednoj od ovih knjiga.
01:01
There's alsotakođer a tremendousogroman numberbroj of techniquesTehnike
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Postoji ujedno i ogroman broj tehnika
01:03
that chefskuhari have developedrazvijen,
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koje su kuhari razvili,
01:05
some about newnovi aestheticsestetika, newnovi approachespristupi to foodhrana.
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neke o novoj estetici, neke nove pristupe hrani.
01:08
There's a chefkuhar in SpainŠpanjolska namedpod nazivom FerranFerran AdriaAdria.
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Postoji kuhar u Španjolskoj zvan Ferran Adria.
01:11
He's developedrazvijen a very avant-gardeavangarde cuisinekuhinje.
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On je razvio veoma avangardnu kuhinju;
01:13
A guy in EnglandEngleska calledzvao HestonHeston BlumenthalBlumenthal,
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čovjek u Engleskoj zvan Heston Blumenthal,
01:16
he's developedrazvijen his avant-gardeavangarde cuisinekuhinje.
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on je razvio svoju avangardnu kuhinju.
01:18
NoneNiti jedan of the techniquesTehnike that these people have developedrazvijen
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Nijedna od tih tehnika koju su ti ljudi razvili
01:20
over the coursenaravno of the last 20 yearsgodina
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u posljednjih 20 godina
01:22
is in any of those booksknjige.
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nije u ijednoj od ovih knjiga.
01:24
NoneNiti jedan of them are taughtučio in cookingkuhanje schoolsškola.
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Nijedna od njih se ne podučava u kuharskim školama.
01:26
In ordernarudžba to learnnaučiti them, you have to go work in those restaurantsrestorani.
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Ukoliko ih želite naučiti, morate otići raditi u te restorane.
01:29
And finallykonačno,
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I na kraju,
01:31
there's the oldstar way of viewinggledanja foodhrana
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postoji stari način gledanja hrane
01:33
is the oldstar way.
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i to je stari način.
01:35
And so a fewnekoliko yearsgodina agoprije -- foursčetiri yearsgodina agoprije, actuallyzapravo --
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I stoga prije nekoliko godina -- zapravo, prije četiri godine --
01:38
I setset out to say, is there a way
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otišao sam kako bih otkrio, postoji li način
01:40
we can communicatekomunicirati scienceznanost and techniquetehnika and wonderčudo?
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na koji možemo komunicirati znanost i tehniku i čudo?
01:44
Is there a way we can showpokazati people foodhrana
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Postoji li način na koji možemo pokazati hranu ljudima
01:46
in a way they have not seenvidio it before?
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na koji je oni još nikada prije nisu vidjeli?
01:48
So we triedpokušala, and I'll showpokazati you what we camedošao up with.
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Stoga smo pokušali i pokazati ću vam do čega smo došli.
01:51
This is a pictureslika calledzvao a cutawayfrak.
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Ova slika je zvana raščišćivanje.
01:54
This is actuallyzapravo the first pictureslika I tookuzeo in the bookrezervirati.
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Ovo je zapravo prva slika koju sam snimio u knjizi.
01:56
The ideaideja here is to explainobjasniti what happensdogađa se
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Ideja je ovdje objasniti što se događa
01:58
when you steampara broccoliBrokula.
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kada parite brokulu.
02:00
And this magicmagija viewpogled allowsomogućuje you to see
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A ovaj magičan pogled vam omogućava da vidite
02:02
all of what's happeningdogađa
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sve što se događa
02:04
while the broccoliBrokula steamssteams.
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kada se brokula pari.
02:06
Then eachsvaki of the differentdrugačiji little pieceskomada around it
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Zatim svaki mali različiti komadić oko nje
02:08
explainobjasniti some factčinjenica.
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objašnjava neku činjenicu.
02:10
And the hopenada was two-folddva puta.
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A nada je bila dvostruka.
02:12
One is you can actuallyzapravo explainobjasniti what happensdogađa se when you steampara broccoliBrokula.
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Prvo možete zapravo objasniti što se događa kada parite brokulu.
02:14
But the other thing is that maybe we could seducezavesti people
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A druga stvar je bila kako možda možemo zavesti ljude
02:17
into stuffstvari that was a little more technicaltehnička,
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da ih privuku stvari koje su više tehničke,
02:19
maybe a little bitbit more scientificznanstvena, maybe a little bitbit more chef-ykuhar-y
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možda malo znanstvene, možda malo više kuharske
02:22
than they otherwiseinače would have.
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nego što bi to inače bile.
02:24
Because with that beautifullijep photofoto,
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Jer s tom prekrasnom fotografijom,
02:26
maybe I can alsotakođer packagepaket this little boxkutija here
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možda mogu upakirati i ovu malu kutiju ovdje
02:28
that talksrazgovori about how steamingparenje and boilingključanje
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koja priča o tome kako parenje i vrenje
02:30
actuallyzapravo take differentdrugačiji amountsiznosi of time.
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zahtjevaju različito vrijeme.
02:32
SteamingParenje oughttreba to be fasterbrže.
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Parenje bi trebalo biti brže.
02:34
It turnsokreti out it isn't because of something calledzvao filmfilm condensationkondenzacije,
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Ispostavlja se kako nije zbog nečega što se zove kondenzacija filma,
02:37
and this explainsobjašnjava that.
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a ovo to objašnjava.
02:39
Well, that first cutawayfrak pictureslika workedradio,
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Dakle, ta prva pročišćena slika je funkcionirala,
02:42
so we said, "Okay, let's do some more."
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stoga smo rekli, "U redu, hajdemo učiniti više."
02:45
So here'sevo anotherjoš one.
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Stoga je ovdje još jedna.
02:47
We discoveredotkriven why wokswokova are the shapeoblik they are.
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Otkrili smo zašto wokovi imaju oblik koji imaju.
02:50
This shapedoblika wokWok doesn't work very well;
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Wok ovog oblika ne funkcionira jako dobro;
02:52
this caughtzatečen firevatra threetri timesputa.
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ovo se zapalilo tri puta.
02:54
But we had a philosophyfilozofija,
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Ali naša filozofija
02:56
whichkoji is it only has to look good for a thousandthtisućiti of a seconddrugi.
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je govorila kako mora dobro izgledati samo jednu tisućinku sekunde.
02:59
(LaughterSmijeh)
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(Smijeh)
03:01
And one of our canningkonzerviranje cutawayscutaways.
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I jedna od naših konzerviranih pročišćenih slika.
03:03
OnceJednom you startpočetak cuttingrezanje things in halfpola, you kindljubazan of get carriedprenosi away,
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Jednom kada počnete rezati stvari napola, nekako se zanesete
03:06
so you see we cutrez the jarsstaklenke in halfpola as well as the pantava.
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pa vidite kako smo izrezali staklenke na pola kao i tavu.
03:09
And eachsvaki of these texttekst blocksblokovi
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A svaki od ovih blokova teksta
03:11
explainsobjašnjava a keyključ thing that's going on.
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objašnjava ključnu stvar koja se događa.
03:13
In this casespis, boilingključanje watervoda canningkonzerviranje
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U ovom slučaju, konzerviranje vode koja ključa
03:16
is for canningkonzerviranje things that are alreadyveć prettyprilično acidickisele.
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je za konzerviranje stvari koje su već prilično kisele.
03:18
You don't have to heattoplina them up as hotvruće
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Ne morate ih jako zagrijati
03:20
as you would something you do pressurepritisak canningkonzerviranje
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kao što biste zagrijali nešto što je konzervirano pod pritiskom,
03:23
because bacterialbakterijski sporesspore can't growrasti in the acidkiselina.
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jer spore bakterija ne mogu rasti u kiselini.
03:27
So this is great for pickledkiseli vegetablespovrće,
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Dakle, to je odlično za ukiseljeno povrće,
03:29
whichkoji is what we're canningkonzerviranje here.
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što je ono što konzerviramo ovdje.
03:31
Here'sOvdje je our hamburgerhamburger cutawayfrak.
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Ovdje je naš presjek hamburgera.
03:33
One of our philosophiesfilozofija in the bookrezervirati
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Jedna od naših filozofija u knjizi
03:35
is that no dishjelo
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je kako niti jedno jelo
03:37
is really intrinsicallyintrinzično any better than any other dishjelo.
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nije intrinzično išta bolje nego bilo koje drugo jelo.
03:39
So you can lavishraskošan
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Dakle, možete usmjeriti
03:41
all the sameisti carebriga, all the sameisti techniquetehnika,
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istu skrb, istu tehniku
03:44
on a hamburgerhamburger
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na hamburger
03:46
as you would on some much more fancyfantazija dishjelo.
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kao što biste to napravili na puno otmjenijem jelu.
03:48
And if you do lavishraskošan as much techniquetehnika as possiblemoguće,
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A ukoliko i posvetite tome tehnike koliko je to moguće
03:51
and you try to make the highestnajviši qualitykvaliteta hamburgerhamburger,
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i pokušate napraviti hamburger najviše kvalitete,
03:53
it getsdobiva to be a little bitbit involvedumiješan.
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dolazi se do malenog uključivanja.
03:55
The NewNovi YorkYork TimesPuta ranran a piecekomad
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New York Times je objavio članak
03:57
after my bookrezervirati was delayedkasni
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nakon što je objavljivanje moje knjige odgođeno
03:59
and it was calledzvao "The Wait for the 30-Hour-Sat HamburgerHamburger
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i nazvan je "Čekanje za 30 satnim hamburgerom
04:02
Just Got LongerDuže."
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se upravo produžilo".
04:04
Because our hamburgerhamburger reciperecept, our ultimateultimativno hamburgerhamburger reciperecept,
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Jer naš recept za hamburger, naš ultimativni recept za hamburger,
04:07
if you make the bunspeciva and you marinatemarinirati the meatmeso and you do all this stuffstvari,
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ukoliko napravite peciva i marinirate meso i napravite sve te stvari,
04:10
it does take about 30 hourssati.
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zahtjeva 30 sati.
04:12
Of coursenaravno, you're not actuallyzapravo workingrad the wholečitav time.
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Naravno, zapravo ne radite cijelo to vrijeme.
04:14
MostVećina of the time is kindljubazan of sittingsjedenje there.
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Većinu vremena samo sjedite tamo.
04:16
The pointtočka of this cutawayfrak
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Poanta ovog presjeka
04:18
is to showpokazati people a viewpogled of hamburgershamburgera they haven'tnisu seenvidio before
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je pokazati ljudima pogled na hamburgere koje još nikada prije nisu vidjeli
04:20
and to explainobjasniti the physicsfizika of hamburgershamburgera
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i objasniti fiziku hamburgera
04:22
and the chemistrykemija of hamburgershamburgera,
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i kemiju hamburgera,
04:24
because, believe it or not, there is something to the physicsfizika and chemistrykemija --
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jer, vjerovali ili ne, postoji nešto u fizici i kemiji,
04:27
in particularposebno, those flamesplamen underneathispod the burgerhamburger.
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naročito, ti plamenovi ispod hamburgera.
04:30
MostVećina of the characteristicsvojstvo char-grilledna žaru tasteukus
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Većina karakteristika okusa roštilja
04:33
doesn't come from the wooddrvo or the charcoaldrveni ugljen.
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ne dolazi od drva ili ugljena za roštilj.
04:36
BuyingKupnja mesquitegrmlje charcoaldrveni ugljen will not actuallyzapravo make that much differencerazlika.
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Kupovanje mesquite ugljena neće zapravo napraviti toliku razliku.
04:39
MostlyUglavnom it comesdolazi from fatmast pyrolyzingpyrolyzing, or burningspaljivanje.
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Većina dolazi od same pirolizacije ili gorenja.
04:42
So it's the fatmast that dripskaplje down and flaresbaklje up
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Dakle, masnoća koja pada dolje i gori
04:45
that causesuzroci the characteristicsvojstvo tasteukus.
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je ta koja stvara karakterističan okus.
04:47
Now you mightmoć wonderčudo, how do we make these cutawayscutaways?
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Sada se možda pitate, kako napravimo ove presjeke?
04:49
MostVećina people assumepretpostaviti we use PhotoshopPhotoshop.
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Većina ljudi pretpostavlja kako koristimo Photoshop.
04:51
And the answerodgovor is: no, not really;
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A odgovor je: ne, ne zapravo,
04:53
we use a machinemašina shopdućan.
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koristimo trgovinu strojevima.
04:56
And it turnsokreti out, the bestnajbolje way to cutrez things in halfpola
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I ispostavlja se kako je najbolji način rezanja stvari napola
04:59
is to actuallyzapravo cutrez them in halfpola.
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da ih se zapravo izreže na pola.
05:02
So we have two halvespolovice of one of the bestnajbolje kitchenskuhinje in the worldsvijet.
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Dakle, imamo dvije polovice jedne od najboljih kuhinja na svijetu.
05:04
(LaughterSmijeh)
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(Smijeh)
05:06
We cutrez a $5,000 restaurantrestoran ovenpećnica in halfpola.
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Razrezali smo 5.000 US$ vrijednu pećnicu u restoranu na pola.
05:10
The manufacturerproizvođač said,
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Proizvođač je rekao,
05:12
"What would it take for you to cutrez one in halfpola?"
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"Što vam treba da je razrežete na pola?"
05:14
I said, "It would have to showpokazati up freebesplatno."
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Rekao sam, "Trebala bi biti besplatna."
05:16
And so it showedpokazala up, we used it a little while,
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I kako se pojavila, malo smo je koristili,
05:18
we cutrez it in halfpola.
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prerezali smo je na pola.
05:20
Now you can alsotakođer see a little bitbit how we did some of these shotssnimke.
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Sada možete isto tako vidjeti kako smo uslikali neke od tih slika.
05:23
We would glueljepilo a piecekomad of PyrexPyrex
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Zalijepili bismo dio Pyrexa
05:25
or heat-resistantotporna na toplinu glassstaklo in frontispred.
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ili vatrostalnog stakla sprijeda.
05:28
We used a redcrvena, very high-temperaturevisoke temperature siliconsilicij to do that.
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Koristili smo crveni, silikon vrlo visoke temperature kako bismo to napravili.
05:31
The great thing is, when you cutrez something in halfpola,
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Odlična stvar je kada prerežete nešto na pola,
05:33
you have anotherjoš halfpola.
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imate drugu polovicu.
05:35
So you photographfotografirati that in exactlytočno the sameisti positionpoložaj,
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Dakle, to možete fotografirati u potpuno istoj poziciji
05:37
and then you can substitutezamjena in --
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i zatim to možete zamijeniti --
05:39
and that partdio does use PhotoshopPhotoshop -- just the edgesrubovi.
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i za taj dio se koristi Photoshop -- samo rubovi.
05:42
So it's very much like in a HollywoodHollywood moviefilm
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Dakle, to je više poput Hollywoodskog filma
05:44
where a guy fliesmuhe throughkroz the airzrak, supportedpodržan by wiresžice,
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gdje čovjek leti kroz zrak, žice ga podržavaju
05:46
and then they take the wiresžice away digitallydigitalno
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i zatim digitalno uklone žice
05:48
so you're flyingleteći throughkroz the airzrak.
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tako da vi letite kroz zrak.
05:50
In mostnajviše casesslučajevi, thoughiako, there was no glassstaklo.
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U većini slučaja ipak nije bilo stakla.
05:52
Like for the hamburgerhamburger, we just cutrez the damnproklet barbecueroštilj.
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Kao i za hamburger, samo smo prerezali vražji roštilj.
05:55
And so those coalsugalj that keptčuva fallingkoji pada off the edgerub,
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I tako taj ugljen koji je padao s rubova,
05:58
we keptčuva havingima to put them back up.
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morali smo ga stavljati natrag gore.
06:00
But again, it only has to work for a thousandthtisućiti of a seconddrugi.
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Ali opet, mora samo funkcionirati tisućinku sekunde.
06:02
The wokWok shotšut caughtzatečen firevatra threetri timesputa.
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Prizor woka se zapalio tri puta.
06:05
What happensdogađa se when you have your wokWok cutrez in halfpola
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Ono što se dogodi kada prerežete wok na pola
06:07
is the oilulje goeside down into the firevatra
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je da ulje padne dolje na vatru
06:09
and whooshodjednom!
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i vuuuuš!
06:11
One of our cookskuhari lostizgubljen his eyebrowsobrve that way.
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Jedan od naših kuhara je na taj način izgubio svoje obrve.
06:13
But hey, they growrasti back.
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Ali, hej, one narastu natrag.
06:15
In additiondodatak to cutawayscutaways,
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Uz presjeke,
06:17
we alsotakođer explainobjasniti physicsfizika.
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isto tako objašnjavamo fiziku.
06:19
This is Fourier'sFourierova lawzakon of heattoplina conductionprovođenje.
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Ovo je Fourierov zakon provođenja vrućine.
06:21
It's a partialparcijalan differentialdiferencijal equationjednadžba.
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To je djelomična diferencijalna jednadžba.
06:23
We have the only cookbookkuharica in the worldsvijet
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Imamo jedinu kuharicu na svijetu
06:25
that has partialparcijalan differentialdiferencijal equationsjednadžbe in it.
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koja u sebi ima djelomične diferencijalne jednadžbe.
06:27
But to make them palatableukusan,
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Ali kako bi ih učinili ukusnima,
06:29
we cutrez it out of a steelželjezo plateploča and put it in frontispred of a firevatra
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izrezali smo ga iz čeličnog tanjura i stavili ispred vatre
06:32
and photographedfotografirani it like this.
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i fotografirali to ovako.
06:34
We'veMoramo got lots of little tidbitsslastica in the bookrezervirati.
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Imamo puno tih malih sitnica u knjizi.
06:37
EverybodySvi knowszna that your variousraznovrstan appliancesaparati
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Svi znaju kako vaši razni uređaji
06:39
have wattagepotrošnja u vatima, right?
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imaju potrošnju u vatima, točno?
06:42
But you probablyvjerojatno don't know that much about JamesJames WattWatt.
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Ali vjerojatno ne znate toliko puno o Jamesu Wattu.
06:44
But now you will; we put a biographyBiografija of JamesJames WattWatt in.
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Ali sada ćete znati; stavili smo u nju biografiju Jamesa Watta.
06:47
It's a little couplepar paragraphsodlomaka
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To je par malih odlomaka
06:49
to explainobjasniti why we call that unitjedinica of heattoplina the wattvat,
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kako bi objasnili zašto tu jedinicu topline zovemo watt
06:52
and where he got his inspirationinspiracija.
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i otkuda mu ta inspiracija.
06:54
It turnedokrenut out he was hiredzaposlen by a ScottishŠkotski distillerydestilerija
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Ispostavilo se kako se zaposlio u škotskoj destileriji
06:57
to understandrazumjeti why they were burningspaljivanje so damnproklet much peattreset
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kako bi shvatio zašto su sagorijevali toliko mnogo treseta
06:59
to distilldestilirati the whiskeyviski.
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kako bi destilirali whiskey.
07:01
We alsotakođer did a lot of calculationračunanje.
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Isto tako smo puno kalkulacija proveli.
07:03
I personallylično wrotenapisao thousandstisuća of lineslinije of codekodirati
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Osobno sam napisao tisuća linija koda
07:05
to writepisati this cookbookkuharica.
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kako bi napisao ovu kuharicu.
07:07
Here'sOvdje je a calculationračunanje
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Ovdje je izračun
07:09
that showspokazuje how the intensityintenzitet of a barbecueroštilj,
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koji pokazuje kako intenzitet roštilja,
07:11
or other radiantblistava heattoplina sourceizvor, goeside
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ili drugi izvor zračenja topline,
07:13
as you movepotez away from it.
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se miče kako se odmičete od njega.
07:15
So as you movepotez verticallyokomito away from this surfacepovršinski,
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Dakle, kako se vertikalno odmičete od te površine,
07:17
the heattoplina fallsSlapovi off.
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vrućina se smanjuje.
07:19
As you movepotez sidestrana to sidestrana, it movespotezi off.
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Kako se pomičete na stranu, ona nestaje.
07:21
That horn-shapedu obliku roga regionregija
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Ovu regiju u obliku roga
07:23
is what we call the sweetslatko spotmjesto.
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zovemo slatka točka.
07:25
That's the placemjesto where the heattoplina is even to withinunutar 10 percentposto.
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To je mjesto gdje je vrućina čak i unutar 10 posto.
07:28
So that's the placemjesto where you really want to cookkuhati.
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Dakle, to je mjesto gdje doista želite kuhati.
07:30
And it's got this funnysmiješno horn-shapedu obliku roga thing,
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I ima tu smiješnu stvar u obliku roga
07:32
whichkoji as fardaleko as I know, again,
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koja je, koliko ja znam,
07:34
the first cookbookkuharica to ever do this.
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prva kuharica u kojoj je to ikada zapisano.
07:36
Now it maysvibanj alsotakođer be the last cookbookkuharica that ever does it.
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Sada bi to mogla biti i posljednja kuharica koja će to ikada i imati.
07:39
You know, there's two waysnačine
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Znate, postoje dva načina
07:41
you can make a productproizvod.
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kako izraditi proizvod.
07:43
You can do lots of markettržište researchistraživanje
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Možete provesti puno istraživanja tržišta
07:45
and do focusfokus groupsgrupe
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i raditi s fokus grupama
07:47
and figurelik out what people really want,
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i dokučiti što ljudi doista žele
07:49
or you can just kindljubazan of go for it
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ili jednostavno možete samo krenuti za time
07:51
and make the bookrezervirati you want and hopenada other people like it.
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i izraditi knjigu koju želite i nadati se kako će se i drugima svidjeti.
07:54
Here'sOvdje je a step-by-stepkorak po korak that showspokazuje grindingmljevenje hamburgerhamburger.
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Ovdje je prikazan korak-po-korak način mljevenja hamburgera.
07:57
If you really want great hamburgerhamburger,
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Ukoliko doista želite odličan hamburger,
07:59
it turnsokreti out it makesmarke a differencerazlika if you alignPoravnajte the grainžitarica.
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ispostavlja se kako ima razlike u pravilnom poravnanju zrna.
08:02
And it's really simplejednostavan, as you can see here.
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I to je doista jednostavno, kao što možete i vidjeti ovdje.
08:04
As it comesdolazi out of the grinderbrusilica, you just have a little traypladanj,
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Kako izlazi iz stroja za mljevenje, imamo samo mali pladanj
08:06
and you just take it off in little passesprolazi,
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i samo ga uzimate kako dolazi,
08:08
buildizgraditi it up, slicekriška it verticallyokomito.
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gomilate ga, narežete ga vertikalno.
08:10
Here'sOvdje je the finalkonačni hamburgerhamburger.
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Ovdje je konačni hamburger.
08:12
This is the 30-hour-sat hamburgerhamburger.
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Ovo je hamburger od 30 sati.
08:14
We make everysvaki aspectaspekt of this burgerhamburger.
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Pravimo svaki aspekt ovog hamburgera.
08:16
The lettuceZelena salata has got liquidtekući smokedim infusedunosi into it.
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U zelenu salatu je ubrizgan tekući dim.
08:19
We alsotakođer have things about how to make the bunzekan.
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Isto tako imamo savjet o tome kako napraviti pecivo.
08:22
There's a mushroomgljiva, ketchupkečap -- it goeside on and on.
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Imamo gljivu, kečap -- popis se nastavlja.
08:25
Now watch closelytijesno. This is popcornkokice. I'll explainobjasniti it here.
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Sada gledajte pozorno. Ovo je kokica. Ovdje ću to objasniti.
08:28
The popcornkokice is illustratingilustriraju
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Kokica ilustrira
08:30
a keyključ thing in physicsfizika.
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ključnu stvar u fizici.
08:32
Isn't that beautifullijep?
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Nije li to lijepo.
08:34
We have a very high-speedvelike brzine camerafotoaparat,
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Imamo vrlo brzu kameru,
08:37
whichkoji we had lots of funzabava with on the bookrezervirati.
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s kojom smo imali jako puno zabave radeći na kuharici.
08:39
The keyključ physicsfizika principlenačelo here
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Ključni princip fizike ovdje
08:41
is when watervoda boilszbroji to steampara
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je kada voda proključa do pare
08:43
it expandsProširuje by a factorfaktor of 1,600.
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ona se proširi multiplikatorom od 1.600.
08:45
That's what's happeningdogađa to the watervoda insideiznutra that popcornkokice.
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To je ono što se događa s vodom unutar te kokice.
08:47
So it's a great illustrationilustracija of that.
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Dakle, to je odlična ilustracija toga.
08:49
Now I'm going to closeblizu with a videovideo that is kindljubazan of unusualneuobičajen.
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Sada, završiti ću s videom koji je na neki način neobičan.
08:52
We have a chapterpoglavlje on gelsgelovi.
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Imamo poglavlje o gelovima.
08:54
And because people watch MythbustersRazbijači mitova and CSICSI,
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I zato jer ljudi gledaju Mythbustere i CSI,
08:57
I thought, well, let's put in a reciperecept
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pomislio sam, pa, stavimo to u recept
08:59
for a ballisticsBalistika gelatinželatina.
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za balističku želatinu.
09:02
Well, if you have a high-speedvelike brzine camerafotoaparat,
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Pa, ako imate brzu kameru
09:04
and you have a blockblok of ballisticsBalistika gelatinželatina lyinglaganje around,
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i imate blok balističke želatine koja leži okolo,
09:07
prettyprilično soonuskoro somebodyneko does this.
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prilično brzo netko to radi.
09:11
(GaspsGasps)
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(Dahtanje)
09:13
Now the amazingnevjerojatan thing here
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Sada, nevjerojatna stvar ovdje
09:15
is that a ballisticsBalistika gelatinželatina is supposedtrebala to mimicimitirati
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je kako bi balistička želatina trebala oponašati
09:17
what happensdogađa se to humanljudski fleshmeso when you get shotšut -- that's why you shouldn'tne treba get shotšut.
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što se događa ljudskom tkivu kada vas upucaju -- zato nemojte da vas upucaju.
09:20
The other amazingnevjerojatan thing is, when this ballisticsBalistika gelatinželatina comesdolazi down,
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Druga nevjerojatna stvar je, kada se balistička želatina istroši,
09:23
it fallsSlapovi back down as a nicelijepo blockblok.
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padne dolje kao lijepi blok.
09:25
AnywayU svakom slučaju, here'sevo the bookrezervirati.
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Uglavnom, ovdje je knjiga.
09:28
Here it is.
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Evo je.
09:32
2,438 pagesstranica.
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2.438 strana.
09:36
And they're nicelijepo bigvelika pagesstranica too.
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A ujedno su to i velike stranice.
09:39
(ApplausePljesak)
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(Pljesak)
09:47
A friendprijatelj of minerudnik complainedsu se žalili
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Moj prijatelj se žalio
09:49
that this was too bigvelika and too prettyprilično to go in the kitchenkuhinja,
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kako je to preveliko i prelijepo da se stavi u kuhinju,
09:51
so there's a sixthšesti volumevolumen
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stoga je ovdje šesto izdanje
09:53
that has washablemože prati, waterproofVodootporno paperpapir.
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koje ima vodootporni papir koji se može prati.
09:55
(ApplausePljesak)
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(Pljesak)

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ABOUT THE SPEAKER
Nathan Myhrvold - Polymath
Nathan Myhrvold is a professional jack-of-all-trades. After leaving Microsoft in 1999, he's been a world barbecue champion, a wildlife photographer, a chef, a contributor to SETI, and a volcano explorer.

Why you should listen

Since leaving his post as Microsoft's Chief Technology Officer in 1999 (with fortune in tow), Nathan Myhrvold has been a professional exemplar of the spirit of the "Renaissance Man," proudly following his interests wherever they've led. His dispersed passions have triggered an impressive list of accomplishments, including world barbecue championships, major archeological finds (several Tyrannosaurus rex skeletons), prize-winning wildlife photography, building a section of Babbage's Difference Engine #2, s, and a new and consuming interest in the sous-vide cooking technique.

Malcolm Gladwell's 2008 New Yorker profile of him revealed an impish but truly inspired character whose latest company, Intellectual Ventures -- which brainstorms and patents a wide array of inventions --  has been accused in some quarters of acting like a 'patent troll' but is described by Myhrvold as "a disruptive organization providing  an efficient way for patent holders to get paid for the inventions they own, and... for technology companies to gain easy access to the invention rights they need." After funding big-vision projects such as the Allen Telescope Array, exploring active volcanoes and investigating penguin digestion, Myhrvold insists that his hobbies aren't as discursive as they seem. They do have a common denominator, after all: him.

More profile about the speaker
Nathan Myhrvold | Speaker | TED.com