TED2011
Nathan Myhrvold: Cooking as never seen before
Nathan Myhrvold: Varenie ako nikdy predtým
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Autor kuchárskej knihy (a maniak) Nathan Myhrvold rozpráva o jeho knihe "Modernist Cousine" - a delí sa o tajomstvá fotografických ilustrácií, ktoré zobrazujú jedlo v priečnom reze v určitej fáze varenia.
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. Full bio
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 bit
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Dnes Vám poviem niečo
00:17
about reimagining food.
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o novom pohľade na jedlo.
00:19
I've been interested in food for a long time.
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Zaujímam sa o jedlo už dlhší čas.
00:21
I taught myself to cook
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Naučil som sa variť
00:23
with a bunch of big books like this.
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za pomoci kníh, ako sú tieto.
00:25
I went to chef school in France.
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Chodil som do kuchárskej školy vo Francúzsku.
00:28
And there is a way
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A istým spôsobom
00:30
the world both envisions food,
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si ľudia nielen predstavujú jedlo,
00:32
the way the world writes about food and learns about food.
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píšu o jedle, ale sa aj o ňom učia.
00:35
And it's largely what you would find in these books.
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A prevažne toto nájdete v týchto knihách.
00:38
And it's a wonderful thing.
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A je to úžasná vec.
00:40
But there's some things that have been going on
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Od tej doby, ako sa ustálila nejaká tá predstava o jedle,
00:42
since this idea of food was established.
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sa toho stalo veľa.
00:45
In the last 20 years,
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Za posledných 20 rokov
00:47
people have realized that science
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si ľudia uvedomili, že veda
00:49
has a tremendous amount to do with food.
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má obrovský význam v oblasti jedla.
00:51
In fact, understanding why cooking works
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V skutočnosti pochopenie, prečo varenie funguje,
00:54
requires knowing the science of cooking --
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vyžaduje vedomosti z oblasti varenia,
00:56
some of the chemistry, some of the physics and so forth.
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niečo z chémie, čo to z fyziky a tak ďalej.
00:59
But that's not in any of those books.
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Ale toto nie je v žiadnej z týchto kníh.
01:01
There's also a tremendous number of techniques
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Existuje nespočetné množstvo techník,
01:03
that chefs have developed,
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ktoré vyvinuli šéfkuchári,
01:05
some about new aesthetics, new approaches to food.
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niektoré sú o estetike, niektoré o nových prístupoch k jedlu.
01:08
There's a chef in Spain named Ferran Adria.
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V Španielsku žije šéfkuchár menom Ferran Adria.
01:11
He's developed a very avant-garde cuisine.
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Vyvinul veľmi avantgardnú kuchyňu.
01:13
A guy in England called Heston Blumenthal,
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A jeden chlapík v Anglicku, Hesto Blumenthal,
01:16
he's developed his avant-garde cuisine.
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vyvinul svoju avantgardnú kuchyňu.
01:18
None of the techniques that these people have developed
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Žiadna z techník, ktoré sa vyvinuli
01:20
over the course of the last 20 years
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za posledných 20 rokov,
01:22
is in any of those books.
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nie je opísaná v týchto knihách.
01:24
None of them are taught in cooking schools.
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Žiadna z nich sa neučí v kuchárskych školách.
01:26
In order to learn them, you have to go work in those restaurants.
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Aby ste sa ich naučili, musíte ísť pracovať do týchto reštaurácií.
01:29
And finally,
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A napokon,
01:31
there's the old way of viewing food
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starý pohľad na jedlo
01:33
is the old way.
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je proste starý.
01:35
And so a few years ago -- fours years ago, actually --
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A tak som si pred pár rokmi -- vlastne pred štyrmi --
01:38
I set out to say, is there a way
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povedal: Existuje spôsob,
01:40
we can communicate science and technique and wonder?
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ktorým možeme spojiť vedu, techniku a zázraky?
01:44
Is there a way we can show people food
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Existuje sposôb, ktorým možeme ľuďom
01:46
in a way they have not seen it before?
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ukázať jedlo tak, ako ho nikdy predtým nevideli?
01:48
So we tried, and I'll show you what we came up with.
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A tak sme sa o to pokúsili a ukážem Vám, k čomu sme dospeli.
01:51
This is a picture called a cutaway.
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Tento obrázok sa nazýva priečny rez.
01:54
This is actually the first picture I took in the book.
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V skutočnosti je to prvý obrázok, ktorý som do knihy vyfotil.
01:56
The idea here is to explain what happens
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Snažíme sa tu vysvetliť, čo sa deje,
01:58
when you steam broccoli.
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keď varíme brokolicu v pare.
02:00
And this magic view allows you to see
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A tento čarovný obrázok nám umožňuje sledovať
02:02
all of what's happening
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čo všetko sa deje,
02:04
while the broccoli steams.
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keď dáte varit brokolicu do pary.
02:06
Then each of the different little pieces around it
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A každý z týchto odstavcov naokolo
02:08
explain some fact.
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vysvetľuje nejaký fakt.
02:10
And the hope was two-fold.
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A želali sme si dve veci.
02:12
One is you can actually explain what happens when you steam broccoli.
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Jednak, že môžeme vysvetliť, čo sa deje, keď varíme brokolicu v pare.
02:14
But the other thing is that maybe we could seduce people
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A na druhej strane, možno by sme mohli prilákať ľudí
02:17
into stuff that was a little more technical,
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k veciam trochu viac technickým,
02:19
maybe a little bit more scientific, maybe a little bit more chef-y
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možno trochu viac vedeckým a trochu viac šéfkuchárskym.
02:22
than they otherwise would have.
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o ktoré by sa normálne nezaujímali.
02:24
Because with that beautiful photo,
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Pretože k tomuto krásnemu obrázku
02:26
maybe I can also package this little box here
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môžem pridať tento malý odstavec,
02:28
that talks about how steaming and boiling
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ktorý vysvetľuje, že varenie v pare a to bežné varenie
02:30
actually take different amounts of time.
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trvá rozličnú dobu.
02:32
Steaming ought to be faster.
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Varenie v pare by malo byť rýchlejšie.
02:34
It turns out it isn't because of something called film condensation,
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Ukazuje sa, že nie je, pre niečo, čo sa nazýva povrchová kondenzácia
02:37
and this explains that.
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a tá všetko vysvetľuje.
02:39
Well, that first cutaway picture worked,
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Kedže prvý priečny obrázok fungoval,
02:42
so we said, "Okay, let's do some more."
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povedali sme si, "Fajn, poďme spraviť ďaľšie."
02:45
So here's another one.
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Takže tu je ďaľší obrázok.
02:47
We discovered why woks are the shape they are.
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Zistili sme, prečo má wok práve takýto tvar.
02:50
This shaped wok doesn't work very well;
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Takto tvarovaný wok moc nefungoval;
02:52
this caught fire three times.
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vznietil sa tri krát.
02:54
But we had a philosophy,
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Riadili sme sa ale heslom,
02:56
which is it only has to look good for a thousandth of a second.
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že to musí vyzerať dobre iba na tisícinu sekundy.
02:59
(Laughter)
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(Smiech)
03:01
And one of our canning cutaways.
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Jeden obrázok, čo sa týka zavárania.
03:03
Once you start cutting things in half, you kind of get carried away,
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Len čo začnete prerezávať veci napoli, ľahko Vás to unesie,
03:06
so you see we cut the jars in half as well as the pan.
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takže sme tu rozrezali poháre rovnako ako panvicu.
03:09
And each of these text blocks
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Každý z týchto textových blokov
03:11
explains a key thing that's going on.
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vysvetľuje kľúčové procesy.
03:13
In this case, boiling water canning
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V tomto prípade zaváranie vo vriacej vode,
03:16
is for canning things that are already pretty acidic.
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sa používa na zaváranie vecí, ktoré sú pomerne kyslé.
03:18
You don't have to heat them up as hot
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Nemusíte ich zohrievať až tak,
03:20
as you would something you do pressure canning
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ako by ste pri tlakovom závaraní,
03:23
because bacterial spores can't grow in the acid.
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pretože bakteriálne spóry sa nerozvíjajú v kyselinách.
03:27
So this is great for pickled vegetables,
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Takže toto je vhodné pri nakladanej zelenine,
03:29
which is what we're canning here.
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ktorú zavárame tu.
03:31
Here's our hamburger cutaway.
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Tu máme obrázok hamburgeru.
03:33
One of our philosophies in the book
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Jednou z našich filozofií v knihe je,
03:35
is that no dish
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že žiadne jedlo
03:37
is really intrinsically any better than any other dish.
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nie je v škutočnosti lepšie ako akékoľvek iné jedlo.
03:39
So you can lavish
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Takže môžeme venovať
03:41
all the same care, all the same technique,
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tú istú pozornosť, tie isté techniky
03:44
on a hamburger
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na hamburger,
03:46
as you would on some much more fancy dish.
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ako by sme na nejaké atraktívnejšie jedlo.
03:48
And if you do lavish as much technique as possible,
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A ked už zapojíte čo najviac postupov
03:51
and you try to make the highest quality hamburger,
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a snažíte sa urobiť hamburger najvyššej kvality,
03:53
it gets to be a little bit involved.
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začína sa o tom hovoriť.
03:55
The New York Times ran a piece
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The New York Times publikoval článok,
03:57
after my book was delayed
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potom čo vydanie knihy bolo oddialené,
03:59
and it was called "The Wait for the 30-Hour Hamburger
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ktorý mal názov "Čakanie na 30-hodinový hamburger
04:02
Just Got Longer."
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sa predlžuje."
04:04
Because our hamburger recipe, our ultimate hamburger recipe,
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Pretože náš recept na hamburger, náš dokonalý recept na hamburger,
04:07
if you make the buns and you marinate the meat and you do all this stuff,
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ak pripravujete žemle a marinujete mäso a všetky tie veci okolo,
04:10
it does take about 30 hours.
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trvá to v skutočnosti 30 hodín.
04:12
Of course, you're not actually working the whole time.
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Samozrejme, že celý ten čas nepracujete.
04:14
Most of the time is kind of sitting there.
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Väčšinu času presedíte.
04:16
The point of this cutaway
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Cieľom tohto prierezu
04:18
is to show people a view of hamburgers they haven't seen before
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je ukázať ľuďom nový pohľad na hamburger,
04:20
and to explain the physics of hamburgers
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a vysvetliť fyzikálne javy hamburgerov,
04:22
and the chemistry of hamburgers,
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a chemickú stránku,
04:24
because, believe it or not, there is something to the physics and chemistry --
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pretože verte alebo nie, má to niečo spoločné s fyzikou a chémiou --
04:27
in particular, those flames underneath the burger.
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obzlvášť plamene pod hamburgerom.
04:30
Most of the characteristic char-grilled taste
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Väčšina typickej grilovanej chuti
04:33
doesn't come from the wood or the charcoal.
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nepochádza z dreva alebo uhlia.
04:36
Buying mesquite charcoal will not actually make that much difference.
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Ani keď si kúpite uhlia z mesquite, nevšimnete si nejaký rozdiel.
04:39
Mostly it comes from fat pyrolyzing, or burning.
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Chuť sa tvorí predovšetkým z pyrolízy tuku alebo spálením.
04:42
So it's the fat that drips down and flares up
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Takže je to práve tuk, ktorý kvapká a následne vzplanie
04:45
that causes the characteristic taste.
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a to vytvára charakteristickú chuť.
04:47
Now you might wonder, how do we make these cutaways?
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Teraz sa možno zamýšľate, ako robíme tieto obrázky?
04:49
Most people assume we use Photoshop.
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Vačšina ľudí si myslí, že používame Photoshop.
04:51
And the answer is: no, not really;
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Ale odpoveď je nie, nie tak celkom;
04:53
we use a machine shop.
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používame mechanickú dieľňu.
04:56
And it turns out, the best way to cut things in half
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A ukázalo sa, že najlepším spôsobom, ako prerezať veci na polovicu,
04:59
is to actually cut them in half.
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je v podstate ich skutočné prerezanie.
05:02
So we have two halves of one of the best kitchens in the world.
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Takže máme dve polovice tej najlepšej svetovej kuchyne.
05:04
(Laughter)
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(Smiech)
05:06
We cut a $5,000 restaurant oven in half.
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Prerezali sme na polovicu rúru v hodnote 5.000,- dolárov.
05:10
The manufacturer said,
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Výrobca sa ma spýtal,
05:12
"What would it take for you to cut one in half?"
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"Pod akou podmienkou, by ste ju rozpolili?"
05:14
I said, "It would have to show up free."
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A ja som mu na to povedal: "Museli by sme ju dostať zadarmo."
05:16
And so it showed up, we used it a little while,
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A tak sme ju dostali, chvíľu ju používali,
05:18
we cut it in half.
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a nakoniec prepolili na polovicu.
05:20
Now you can also see a little bit how we did some of these shots.
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Teraz môžete vidieť, ako sme vytvorili tieto obrázky.
05:23
We would glue a piece of Pyrex
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Z predu sme prilepili kúsok skla Pyrex,
05:25
or heat-resistant glass in front.
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alebo sme použili ohňuvzdorné sklo.
05:28
We used a red, very high-temperature silicon to do that.
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K tomu nám dopomohol červený, teplote odolný silikón.
05:31
The great thing is, when you cut something in half,
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Užasnou vecou na tom prepolovaní veci na polovicu je,
05:33
you have another half.
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že Vám zostane druhá polovica.
05:35
So you photograph that in exactly the same position,
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Takžu ju vyfotíte v tej istej pozicií
05:37
and then you can substitute in --
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a následne ju nahradíte -
05:39
and that part does use Photoshop -- just the edges.
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a to je tá časť pre Photoshop - nahradíte iba okraje.
05:42
So it's very much like in a Hollywood movie
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Je to ako v hollywoodskych filmoch,
05:44
where a guy flies through the air, supported by wires,
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keď nejaký chlapík letí vo vzduchu a je priviazaný k lanám,
05:46
and then they take the wires away digitally
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ktoré sa potom digitálne odstrihnú,
05:48
so you're flying through the air.
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a tak letí vzduchom.
05:50
In most cases, though, there was no glass.
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Hoci vo väčšine prípadov sme nepoužili sklo.
05:52
Like for the hamburger, we just cut the damn barbecue.
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Ako napríklad pri hamburgeri, iba sme prerezali ten prekliaty gril.
05:55
And so those coals that kept falling off the edge,
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Takže všetko to uhlie neustále padalo cez okraje,
05:58
we kept having to put them back up.
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a tak sme ho stále museli dávať naspäť.
06:00
But again, it only has to work for a thousandth of a second.
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Ale ako som už povedal, ide nám len o tisícinu sekundy.
06:02
The wok shot caught fire three times.
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Pri fotení woku sa nám wok vznietil trikrát.
06:05
What happens when you have your wok cut in half
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Keď predelíte wok na polovicu,
06:07
is the oil goes down into the fire
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začne Vám olej stekať do ohňa
06:09
and whoosh!
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a búm!
06:11
One of our cooks lost his eyebrows that way.
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Jeden z našich kuchárov prišiel pri tom o obočie.
06:13
But hey, they grow back.
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Ale dorástlo mu to.
06:15
In addition to cutaways,
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Okrem týchto priečnych rezov,
06:17
we also explain physics.
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taktiež vysvetľujeme fyziku.
06:19
This is Fourier's law of heat conduction.
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Toto je Fourierov zákon vedenia tepla.
06:21
It's a partial differential equation.
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Je to parciálna diferenciálna rovnica.
06:23
We have the only cookbook in the world
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Naša kniha je jediná vo svete
06:25
that has partial differential equations in it.
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s takouto rovnicou.
06:27
But to make them palatable,
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Aby sme ju spravili lákavejšou,
06:29
we cut it out of a steel plate and put it in front of a fire
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vyrezali sme ju do oceľovej dosky a položili pred oheň
06:32
and photographed it like this.
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a takto sme ju vyfotografovali.
06:34
We've got lots of little tidbits in the book.
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Kniha obsahuje veľa malých pikošiek.
06:37
Everybody knows that your various appliances
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Každý vie, že kuchynské spotrebiče
06:39
have wattage, right?
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majú určitý wattový výkon, že?
06:42
But you probably don't know that much about James Watt.
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Ale pravdepodobne neviete veľa o Jamesovi Wattovi.
06:44
But now you will; we put a biography of James Watt in.
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Ale teraz budete: kniha obsahuje životopis Jamesa Watta.
06:47
It's a little couple paragraphs
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V niekoľkých odstavcoch
06:49
to explain why we call that unit of heat the watt,
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je vysvetlené, prečo jednotky tepla nazývame watty,
06:52
and where he got his inspiration.
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a odkiaľ bral James Watt svoju inšpiráciu.
06:54
It turned out he was hired by a Scottish distillery
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Ukázalo sa, že Škótsky liehovar si ho najal,
06:57
to understand why they were burning so damn much peat
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aby porozumeli, prečo musia spáliť také obrovské množstvo rašeliny,
06:59
to distill the whiskey.
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aby vypálili whiskey.
07:01
We also did a lot of calculation.
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Taktiež sme robili veľa výpočtov.
07:03
I personally wrote thousands of lines of code
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Ja osobne som napísal tisícky riadkov kódov,
07:05
to write this cookbook.
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aby som napísal túto knihu.
07:07
Here's a calculation
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Tu je výpočet,
07:09
that shows how the intensity of a barbecue,
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ktorý znázorňuje, ako intenzita grilovania,
07:11
or other radiant heat source, goes
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či sálavý zdroj tepla postupuje,
07:13
as you move away from it.
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keď ho oddiaľujete.
07:15
So as you move vertically away from this surface,
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Takže, keď sa pohybujete zvisle od povrchu,
07:17
the heat falls off.
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teplota klesá.
07:19
As you move side to side, it moves off.
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A keď sa pohybujete do strán, teplota tiež klesá.
07:21
That horn-shaped region
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Táto oblasť v tvare rohu
07:23
is what we call the sweet spot.
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je to, čo nazývame bodom optima.
07:25
That's the place where the heat is even to within 10 percent.
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Je to miesto, kde je teplo rovnaké v rozpatí 10 percent.
07:28
So that's the place where you really want to cook.
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Takže je to miesto, kde chcete variť.
07:30
And it's got this funny horn-shaped thing,
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Ma to taký vtipný tvar rohu,
07:32
which as far as I know, again,
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čo sa, pokiaľ viem, opäť objavuje
07:34
the first cookbook to ever do this.
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prvýkrát až v našej kuchárke.
07:36
Now it may also be the last cookbook that ever does it.
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Môže to byť taktiež posledná kuchárka, ktorá to urobila.
07:39
You know, there's two ways
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Viete, sú dva spôsoby,
07:41
you can make a product.
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ako môžete vyrobiť produkt.
07:43
You can do lots of market research
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Môžete robit prieskumy trhu
07:45
and do focus groups
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a zamerať sa na určité skupiny ľudí,
07:47
and figure out what people really want,
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zistiť, čo ľudia v skutočnosti chcú,
07:49
or you can just kind of go for it
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alebo si proste idete za svojím cieľom
07:51
and make the book you want and hope other people like it.
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a napíšete knihu, akú chcete, a dúfate, že bude mať úspech.
07:54
Here's a step-by-step that shows grinding hamburger.
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Tu je znázornené krok za krokom mletie hamburgeru.
07:57
If you really want great hamburger,
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Ak chcete skutočne dobrý hamburger,
07:59
it turns out it makes a difference if you align the grain.
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ukázalo sa, že je veľký rozdiel, keď porovnáte štruktúru.
08:02
And it's really simple, as you can see here.
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Je to skutočne jednoduché, ako môžete vidieť tu.
08:04
As it comes out of the grinder, you just have a little tray,
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Ako to ide z mlynčeka von, vlákna naskladáte do malej tácky
08:06
and you just take it off in little passes,
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a v krátkych úsekoch opakujete,
08:08
build it up, slice it vertically.
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pritlačíte k sebe a zvisle nakrájate.
08:10
Here's the final hamburger.
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Tu je hotový hamburger.
08:12
This is the 30-hour hamburger.
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Toto je 30-hodinový hamburger.
08:14
We make every aspect of this burger.
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Opísali sme každý aspekt výroby hamburgeru.
08:16
The lettuce has got liquid smoke infused into it.
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Šalál bol napustený tekutím dymom.
08:19
We also have things about how to make the bun.
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Taktiež sme opísali prípravu žemle.
08:22
There's a mushroom, ketchup -- it goes on and on.
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Použili sme hríby, kečup -- a tak to pokračuje.
08:25
Now watch closely. This is popcorn. I'll explain it here.
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Teraz sa pozorne dívajte. Toto je popcorn. Vysvetlím to tu.
08:28
The popcorn is illustrating
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Tento popcorn znázorňuje
08:30
a key thing in physics.
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zásadnú fyzikálnu vec.
08:32
Isn't that beautiful?
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Nie je to prekrásne?
08:34
We have a very high-speed camera,
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Máme vysokorýchlostnú kameru,
08:37
which we had lots of fun with on the book.
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s ktorou sme mali veľa zábavy pri písaní knihy.
08:39
The key physics principle here
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Základný fyzikálny zákon pri popcorne je,
08:41
is when water boils to steam
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keď voda začne vrieť a vyparovať sa,
08:43
it expands by a factor of 1,600.
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expanduje 1600-krát.
08:45
That's what's happening to the water inside that popcorn.
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To isté sa deje s vodou, ktorú obsahuje popcorn.
08:47
So it's a great illustration of that.
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A tu máme peknú ilustráciu, ako to prebieha.
08:49
Now I'm going to close with a video that is kind of unusual.
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Teraz Vám ukážem posledné video, ktoré je trošku nezvyčajné.
08:52
We have a chapter on gels.
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Kniha obsahuje kapitolu o želatinách.
08:54
And because people watch Mythbusters and CSI,
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A pretože ľudia pozerajú Mythbusters a CSI,
08:57
I thought, well, let's put in a recipe
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tak som si pomyslel: dobre, dajme tam
08:59
for a ballistics gelatin.
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recept na balistickú želatinu.
09:02
Well, if you have a high-speed camera,
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Nuž, keď máte vysokorýchlostnú kameru
09:04
and you have a block of ballistics gelatin lying around,
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a máte okolo seba kúsok balistickej želatiny,
09:07
pretty soon somebody does this.
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skôr či neskôr niekto spraví toto.
09:11
(Gasps)
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(Nadchnutie)
09:13
Now the amazing thing here
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Úžasnou vecou je,
09:15
is that a ballistics gelatin is supposed to mimic
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že balistická želatina má za úlohu napodobniť,
09:17
what happens to human flesh when you get shot -- that's why you shouldn't get shot.
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čo sa stane s ľudským telom, keď do neho vnikne strela -- preto by ste sa nemali dať postreliť.
09:20
The other amazing thing is, when this ballistics gelatin comes down,
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Ďaľšou zaujímavou vecou je, keď sa balistická želatina ukľudní,
09:23
it falls back down as a nice block.
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opäť má tvar pekného kvádra.
09:25
Anyway, here's the book.
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Takže, tu je tá kniha.
09:28
Here it is.
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Tu ju máme.
09:32
2,438 pages.
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2'438 strán.
09:36
And they're nice big pages too.
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Sú to krásne veľké stránky.
09:39
(Applause)
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(Potlesk)
09:47
A friend of mine complained
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Jeden kamarát sa stažoval,
09:49
that this was too big and too pretty to go in the kitchen,
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že je príliš veľká a pekná do kuchyne,
09:51
so there's a sixth volume
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takže tu je šieste vydanie,
09:53
that has washable, waterproof paper.
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ktoré ma umývateľný, vodeodolný papier.
09:55
(Applause)
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(Potlesk)
ABOUT THE SPEAKER
Nathan Myhrvold - PolymathNathan 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.
Nathan Myhrvold | Speaker | TED.com