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 Myhrold: 烹饪新视角

Filmed:
1,606,673 views

烹饪书作家(以及怪胎)Nathan Myhrold谈论他的得意之作 -- “现代主义烹饪” ,同时与大家分享书中超酷照片的秘密,解释他们是如何展现观察烹饪过程的横截面。
- 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 bit
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我将告诉大家一些东西
00:17
about reimaginingreimagining food餐饮.
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关于重新看待食物
00:19
I've been interested有兴趣 in food餐饮 for a long time.
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我对食物感兴趣已经有很长一段时间了
00:21
I taught myself to cook厨师
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我通过一堆这类书
00:23
with a bunch of big books图书 like this.
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自学如何烹饪
00:25
I went to chef厨师 school学校 in France法国.
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我去法国烹饪学校进修
00:28
And there is a way
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这个世界对食物的设想,
00:30
the world世界 both envisions设想 food餐饮,
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以及对食物的描写、学习,
00:32
the way the world世界 writes about food餐饮 and learns获悉 about food餐饮.
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都有一些既定的概念
00:35
And it's largely大部分 what you would find in these books图书.
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这些通常你都能在这些书里面找到
00:38
And it's a wonderful精彩 thing.
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这也是很奇妙的事情
00:40
But there's some things that have been going on
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但是自从食物这个概念被定义之后
00:42
since以来 this idea理念 of food餐饮 was established既定.
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有些事情就有了了变化
00:45
In the last 20 years年份,
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过去20年里
00:47
people have realized实现 that science科学
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人们意识到科学
00:49
has a tremendous巨大 amount to do with food餐饮.
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对食物有着巨大的影响
00:51
In fact事实, understanding理解 why cooking烹饪 works作品
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实际上,要了解为什么烹饪会有用,
00:54
requires要求 knowing会心 the science科学 of cooking烹饪 --
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需要了解烹饪的科学--
00:56
some of the chemistry化学, some of the physics物理 and so forth向前.
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有关化学,有关物理等等
00:59
But that's not in any of those books图书.
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但是这些没有写进任何一本书里
01:01
There's also a tremendous巨大 number of techniques技术
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另外还有很多由厨师
01:03
that chefs厨师 have developed发达,
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发明出的技巧
01:05
some about new aesthetics美学, new approaches方法 to food餐饮.
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有一些是新美学的,有一些新的烹饪方式
01:08
There's a chef厨师 in Spain西班牙 named命名 Ferran费兰 Adria阿德里亚.
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在西班牙有名厨师名叫费伦·阿德里亚
01:11
He's developed发达 a very avant-garde前卫 cuisine烹饪.
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他发明了一种很先锋派的烹饪方式
01:13
A guy in England英国 called Heston赫斯顿 Blumenthal布卢门撒尔,
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英国一个叫Heston Blumenthal的人
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he's developed发达 his avant-garde前卫 cuisine烹饪.
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发明了他自己的先锋派烹饪方式
01:18
None没有 of the techniques技术 that these people have developed发达
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这些人发明的技术
01:20
over the course课程 of the last 20 years年份
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没有一个记录在过去20年中
01:22
is in any of those books图书.
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任何一本书中
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None没有 of them are taught in cooking烹饪 schools学校.
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他们没有谁是在过烹饪学校进修过
01:26
In order订购 to learn学习 them, you have to go work in those restaurants餐馆.
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为了学会烹饪 那就得去那些餐厅工作实习
01:29
And finally最后,
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最终
01:31
there's the old way of viewing观看 food餐饮
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守旧的审视食物的模式
01:33
is the old way.
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产生出守旧的烹饪方式
01:35
And so a few少数 years年份 ago -- fours四肢 years年份 ago, actually其实 --
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几年之前--实际是四年前--
01:38
I set out to say, is there a way
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我试问是否有种方法
01:40
we can communicate通信 science科学 and technique技术 and wonder奇迹?
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来让我们将科学、技巧以及奇观联系在一起?
01:44
Is there a way we can show显示 people food餐饮
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我们是否能以一种从未有过的角度
01:46
in a way they have not seen看到 it before?
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把食物展现给大家呢?
01:48
So we tried试着, and I'll show显示 you what we came来了 up with.
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于是我们开始尝试,接下来我想展示给大家我们的结果
01:51
This is a picture图片 called a cutaway.
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这是一张横切面图
01:54
This is actually其实 the first picture图片 I took in the book.
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实际这是我书里第一张照片
01:56
The idea理念 here is to explain说明 what happens发生
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这里的意思是为了当你蒸西兰花时
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when you steam蒸汽 broccoli西兰花.
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会发什么什么
02:00
And this magic魔法 view视图 allows允许 you to see
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这神奇的角度让你看清
02:02
all of what's happening事件
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蒸西兰花时
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while the broccoli西兰花 steams.
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发生的一切
02:06
Then each of the different不同 little pieces around it
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周围的每个小插图
02:08
explain说明 some fact事实.
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都解释了一些事实
02:10
And the hope希望 was two-fold双重.
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有两层目的
02:12
One is you can actually其实 explain说明 what happens发生 when you steam蒸汽 broccoli西兰花.
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一个是,你可以解释当你蒸西兰花时发生了什么
02:14
But the other thing is that maybe we could seduce勾引 people
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另一个是,我们希望能引诱人们
02:17
into stuff东东 that was a little more technical技术,
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去多了解一些技巧层面的东西
02:19
maybe a little bit more scientific科学, maybe a little bit more chef-y厨师-Y
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可能多一点科学性,可能多一点专业性
02:22
than they otherwise除此以外 would have.
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比他们原本能得到的多
02:24
Because with that beautiful美丽 photo照片,
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因为这些美丽的画面旁
02:26
maybe I can also package this little box here
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我可能会附上这种小版块
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that talks会谈 about how steaming腾腾 and boiling沸腾
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讲述蒸制和沸煮
02:30
actually其实 take different不同 amounts of time.
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为何所需时长不同
02:32
Steaming ought应该 to be faster更快.
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蒸制似乎应该会更快
02:34
It turns out it isn't because of something called film电影 condensation缩合,
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而事实并非如此,因为某些叫做膜状冷凝的现象
02:37
and this explains说明 that.
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导致蒸制所需时间更长
02:39
Well, that first cutaway picture图片 worked工作,
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第一张剖面图初见成效
02:42
so we said, "Okay, let's do some more."
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于是我们说到 "好的,我们再做多一点吧。"
02:45
So here's这里的 another另一个 one.
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这是另外一个案例
02:47
We discovered发现 why woks炒菜锅 are the shape形状 they are.
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我们发现为什么锅子是这个形状的
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This shaped成形 wok炒锅 doesn't work very well;
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这种形状的锅子并不是很好用
02:52
this caught抓住 fire three times.
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它惹了三次火灾
02:54
But we had a philosophy哲学,
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但我们有自己的信念
02:56
which哪一个 is it only has to look good for a thousandth千分之一 of a second第二.
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它只要一千分之一秒地时间是好的就行啦
02:59
(Laughter笑声)
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(笑声)
03:01
And one of our canning罐头制造 cutaways切换镜头.
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这是我们其中一个罐头剖面图
03:03
Once一旦 you start开始 cutting切割 things in half, you kind of get carried携带的 away,
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一旦你开始把事物对半开,你就会有点激动得忘形
03:06
so you see we cut the jars罐子 in half as well as the pan.
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所以你看到我们把罐头还有平底锅切成两半
03:09
And each of these text文本 blocks
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这些文字
03:11
explains说明 a key thing that's going on.
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每段都解释了所发生的关键
03:13
In this case案件, boiling沸腾 water canning罐头制造
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这个例子中,沸水中的罐头
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is for canning罐头制造 things that are already已经 pretty漂亮 acidic酸性.
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是用来贮存酸性食物的
03:18
You don't have to heat them up as hot
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不需要煮太热
03:20
as you would something you do pressure压力 canning罐头制造
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不能像处理加压罐头一样
03:23
because bacterial细菌 spores孢子 can't grow增长 in the acid.
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因为细菌孢子本来在酸性环境中就不能生长
03:27
So this is great for pickled腌制 vegetables蔬菜,
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这对腌制蔬菜来说是个好事儿
03:29
which哪一个 is what we're canning罐头制造 here.
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我们这个罐子里装的就是腌制蔬菜
03:31
Here's这里的 our hamburger汉堡包 cutaway.
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这是我们的汉堡切面
03:33
One of our philosophies哲学 in the book
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我们这本书的另一个信念
03:35
is that no dish
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就是
03:37
is really intrinsically本质 any better than any other dish.
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没有一种食物从根本上比其它食物更高级
03:39
So you can lavish阔气
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你大可以
03:41
all the same相同 care关心, all the same相同 technique技术,
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采用那些高级餐点的技巧
03:44
on a hamburger汉堡包
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来制作
03:46
as you would on some much more fancy幻想 dish.
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一个汉堡
03:48
And if you do lavish阔气 as much technique技术 as possible可能,
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而且如果你尽可能使用更多的技巧
03:51
and you try to make the highest最高 quality质量 hamburger汉堡包,
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同时你尽可能制作最高质量的汉堡
03:53
it gets得到 to be a little bit involved参与.
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那汉堡自己也会变得很争气
03:55
The New York纽约 Times ran a piece
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纽约时报写了一篇报道
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after my book was delayed延迟
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是有关我的书的延迟出版的
03:59
and it was called "The Wait for the 30-Hour-小时 Hamburger汉堡包
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报道名为
04:02
Just Got Longer更长."
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“30小时汉堡需要等待更久”
04:04
Because our hamburger汉堡包 recipe食谱, our ultimate最终 hamburger汉堡包 recipe食谱,
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正是由于我们的汉堡菜谱,我们顶级的汉堡菜谱
04:07
if you make the buns包子 and you marinate the meat and you do all this stuff东东,
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如果你亲手烘烤面包,以及制作肉末,这些所有的事
04:10
it does take about 30 hours小时.
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确实是需要30小时
04:12
Of course课程, you're not actually其实 working加工 the whole整个 time.
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当然了,你并非一直在工作
04:14
Most of the time is kind of sitting坐在 there.
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大部分时间只需要坐在那里
04:16
The point of this cutaway
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这种切面的意义就在于
04:18
is to show显示 people a view视图 of hamburgers汉堡包 they haven't没有 seen看到 before
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让人们从一种全新的视角观看汉堡
04:20
and to explain说明 the physics物理 of hamburgers汉堡包
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同时解释有关汉堡的物理学
04:22
and the chemistry化学 of hamburgers汉堡包,
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以及有关汉堡的化学
04:24
because, believe it or not, there is something to the physics物理 and chemistry化学 --
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因为,无论你信不信,这些都是物理和化学
04:27
in particular特定, those flames火焰 underneath the burger汉堡包.
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尤其是这块汉堡下的那些火苗
04:30
Most of the characteristic特性 char-grilled炭烤 taste味道
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大部分碳烤口味
04:33
doesn't come from the wood or the charcoal木炭.
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并非真的来自木材或木碳
04:36
Buying购买 mesquite梅斯基特 charcoal木炭 will not actually其实 make that much difference区别.
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买最好的梅斯基特Mesquite木炭也不会有任何区别
04:39
Mostly大多 it comes from fat脂肪 pyrolyzing热解, or burning燃烧.
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这些口味主要是来自于脂肪的热化,另称为燃烧
04:42
So it's the fat脂肪 that drips滴水 down and flares喇叭裤 up
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因此脂肪滴落下来,再燃烧
04:45
that causes原因 the characteristic特性 taste味道.
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才形成了独特的口味
04:47
Now you might威力 wonder奇迹, how do we make these cutaways切换镜头?
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现在你可能会好奇,我们是怎样得到这些横切面的
04:49
Most people assume承担 we use PhotoshopPhotoshop中.
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大部分人会想当然认为我们使用Photoshop
04:51
And the answer回答 is: no, not really;
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但答案是否定的
04:53
we use a machine shop.
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我们有一个机器工厂
04:56
And it turns out, the best最好 way to cut things in half
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事实证明,把东西切成一半的最佳办法
04:59
is to actually其实 cut them in half.
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就是实实在在地把它们对半切开
05:02
So we have two halves of one of the best最好 kitchens厨房 in the world世界.
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所以我们有了两半的世界上最棒的厨房
05:04
(Laughter笑声)
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(笑声)
05:06
We cut a $5,000 restaurant餐厅 oven烤箱 in half.
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我们一共切了5000美金的餐厅用烤炉
05:10
The manufacturer生产厂家 said,
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制造商说
05:12
"What would it take for you to cut one in half?"
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“你到底为了什么把它切成这样?”
05:14
I said, "It would have to show显示 up free自由."
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我说,“为了能免费展出。”
05:16
And so it showed显示 up, we used it a little while,
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于是我们用了一段时间后
05:18
we cut it in half.
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把它对半切了
05:20
Now you can also see a little bit how we did some of these shots镜头.
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现在你还能看看我们是如何做到这一切的
05:23
We would glue a piece of Pyrex耐热玻璃
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我们会在前部粘上一片耐热薄膜
05:25
or heat-resistant耐热 glass玻璃 in front面前.
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或者隔热玻璃
05:28
We used a red, very high-temperature高温 silicon to do that.
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我们用一种红色的、耐高温的硅胶
05:31
The great thing is, when you cut something in half,
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令人高兴的事儿是,当你把东西对半切的时候
05:33
you have another另一个 half.
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你还有了另一半
05:35
So you photograph照片 that in exactly究竟 the same相同 position位置,
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所以你用Photograph把另一半放到一样的位置里
05:37
and then you can substitute替代 in --
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去代替原来的那一半
05:39
and that part部分 does use PhotoshopPhotoshop中 -- just the edges边缘.
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这一部分我们确实是用了Photoshop -- 只是在边际处
05:42
So it's very much like in a Hollywood好莱坞 movie电影
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所以这就跟好莱坞电影很像
05:44
where a guy flies苍蝇 through通过 the air空气, supported支持的 by wires电线,
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一个男人佩戴保护线从空中飞过去,
05:46
and then they take the wires电线 away digitally数字
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然后用数码技术把保护线移除
05:48
so you're flying飞行 through通过 the air空气.
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你就看到他确实在空中飞翔
05:50
In most cases, though虽然, there was no glass玻璃.
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虽然在大部分情况下并没有玻璃
05:52
Like for the hamburger汉堡包, we just cut the damn该死的 barbecue烧烤.
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譬如这个汉堡,我们好歹把这个烧烤台切开了
05:55
And so those coals that kept不停 falling落下 off the edge边缘,
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这些煤炭一直从边角处掉出来
05:58
we kept不停 having to put them back up.
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我们不得不一直把它们放回去
06:00
But again, it only has to work for a thousandth千分之一 of a second第二.
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不过再申明一次,我们只需要千分之一秒
06:02
The wok炒锅 shot射击 caught抓住 fire three times.
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这个灶台闹了三次火灾
06:05
What happens发生 when you have your wok炒锅 cut in half
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当你把你的灶台对半切
06:07
is the oil goes down into the fire
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油就会一直滴到火里
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and whoosh!
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然后“哄”
06:11
One of our cooks厨师 lost丢失 his eyebrows眉毛 that way.
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我们有一个厨师就是这样丢掉了眉毛
06:13
But hey, they grow增长 back.
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不过幸好他们又长回来了
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In addition加成 to cutaways切换镜头,
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除了横切
06:17
we also explain说明 physics物理.
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我们还解释物理学
06:19
This is Fourier's傅立叶 law of heat conduction传导.
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这是热传导的傅里叶定律
06:21
It's a partial局部 differential微分 equation方程.
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这是偏微分方程
06:23
We have the only cookbook食谱 in the world世界
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我们是世界上唯一一本
06:25
that has partial局部 differential微分 equations方程 in it.
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有偏微分方程的烹饪书
06:27
But to make them palatable可口,
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为了让这些东西变得“可口”
06:29
we cut it out of a steel plate盘子 and put it in front面前 of a fire
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我们把它从一个金属板上剪下来放到火焰前面
06:32
and photographed拍照 it like this.
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用Photograph做成了这样
06:34
We've我们已经 got lots of little tidbits花絮 in the book.
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这本书里,有我们许许多多这样的袖珍趣事
06:37
Everybody每个人 knows知道 that your various各个 appliances家电
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我想大家都知道所有设备
06:39
have wattage瓦数, right?
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都有不同的瓦数,对吧?
06:42
But you probably大概 don't know that much about James詹姆士 Watt.
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但你可能不知道James Watt(詹姆斯瓦特)
06:44
But now you will; we put a biography of James詹姆士 Watt in.
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但现在你知道了;我们加入了一段James Watt的生平简历
06:47
It's a little couple一对 paragraphs段落
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只是几小段
06:49
to explain说明 why we call that unit单元 of heat the watt,
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解释我们为什么会称这些热单位为瓦特
06:52
and where he got his inspiration灵感.
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以及他是从哪里得到的灵感
06:54
It turned转身 out he was hired雇用 by a Scottish苏格兰的 distillery酒厂
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事实是他为了了解
06:57
to understand理解 why they were burning燃烧 so damn该死的 much peat泥炭
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人们为什么为了蒸馏威士忌要耗费如此之多的泥碳
06:59
to distill蒸馏 the whiskey威士忌酒.
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特地在苏格兰酿酒厂工作
07:01
We also did a lot of calculation计算.
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我们也做了很多计算
07:03
I personally亲自 wrote thousands数千 of lines线 of code
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我自己为了这本书
07:05
to write this cookbook食谱.
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就写了数千行程序
07:07
Here's这里的 a calculation计算
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这里就是计算
07:09
that shows节目 how the intensity强度 of a barbecue烧烤,
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这里显示烧烤的强度
07:11
or other radiant辐射的 heat source资源, goes
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或者其它辐射热源
07:13
as you move移动 away from it.
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随距离长短的变化
07:15
So as you move移动 vertically垂直 away from this surface表面,
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当你在垂直方向远离热源时
07:17
the heat falls下降 off.
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热度降低
07:19
As you move移动 side to side, it moves移动 off.
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当你从水平移动时,热度会消失
07:21
That horn-shaped喇叭形 region地区
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这个喇叭状的区域
07:23
is what we call the sweet spot.
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我们称之为最佳地点
07:25
That's the place地点 where the heat is even to within 10 percent百分.
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这个区域的温度很均匀,差别在10%以内
07:28
So that's the place地点 where you really want to cook厨师.
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这个区域是你真正想用来烹饪的
07:30
And it's got this funny滑稽 horn-shaped喇叭形 thing,
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这里这个有趣的喇叭状的东西
07:32
which哪一个 as far as I know, again,
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是就我所知的,
07:34
the first cookbook食谱 to ever do this.
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全世界第一本烹饪书
07:36
Now it may可能 also be the last cookbook食谱 that ever does it.
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当然也可能是最后一本有这玩意儿的烹饪书
07:39
You know, there's two ways方法
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你们知道,
07:41
you can make a product产品.
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推出一个产品有两种办法
07:43
You can do lots of market市场 research研究
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你可以做大量的市场调研
07:45
and do focus焦点 groups
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以及目标客户群
07:47
and figure数字 out what people really want,
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去看看人们到底想要什么
07:49
or you can just kind of go for it
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或者你可以试着推出
07:51
and make the book you want and hope希望 other people like it.
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你想要的书,再看看人们是不是喜欢
07:54
Here's这里的 a step-by-step一步步 that shows节目 grinding磨碎 hamburger汉堡包.
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这里手把手地教你怎样制作汉堡
07:57
If you really want great hamburger汉堡包,
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如果你真的想要特别棒的汉堡
07:59
it turns out it makes品牌 a difference区别 if you align对齐 the grain粮食.
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如果你调整配方,结果确实会与众不同
08:02
And it's really simple简单, as you can see here.
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真的很简单,就如你在这儿看到的
08:04
As it comes out of the grinder磨床, you just have a little tray托盘,
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当肉从磨子里出来的时候,就用一个小盘子接着
08:06
and you just take it off in little passes通行证,
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然后你把这些肉取出来
08:08
build建立 it up, slice it vertically垂直.
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堆好,再纵切
08:10
Here's这里的 the final最后 hamburger汉堡包.
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这就是最后的成品汉堡
08:12
This is the 30-hour-小时 hamburger汉堡包.
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这是一个30小时的汉堡
08:14
We make every一切 aspect方面 of this burger汉堡包.
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我们亲手制作了这个汉堡的每一个细节
08:16
The lettuce生菜 has got liquid液体 smoke抽烟 infused输注 into it.
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生菜这儿有液状烟雾
08:19
We also have things about how to make the bun包子.
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我们还展示了如何做面包
08:22
There's a mushroom蘑菇, ketchup番茄酱 -- it goes on and on.
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有蘑菇,番茄酱,以及其它各种材料
08:25
Now watch closely密切. This is popcorn爆米花. I'll explain说明 it here.
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现在仔细看,这是爆米花,我来做些解释
08:28
The popcorn爆米花 is illustrating说明
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这个爆米花显示了
08:30
a key thing in physics物理.
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一个物理学里的关键点
08:32
Isn't that beautiful美丽?
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是不是非常美丽
08:34
We have a very high-speed高速 camera相机,
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我们使用了超高速照相机
08:37
which哪一个 we had lots of fun开玩笑 with on the book.
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我们从这个照相机那儿得到了不少乐趣
08:39
The key physics物理 principle原理 here
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这里的主要物理学原理
08:41
is when water boils to steam蒸汽
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就是当沸水变成蒸汽时
08:43
it expands展开 by a factor因子 of 1,600.
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会扩张1600倍
08:45
That's what's happening事件 to the water inside that popcorn爆米花.
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这就是玉米粒中的水发生的事
08:47
So it's a great illustration插图 of that.
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这个照片是个完美的诠释
08:49
Now I'm going to close with a video视频 that is kind of unusual异常.
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现在让我用一段不一般地视频做个结尾。
08:52
We have a chapter章节 on gels凝胶.
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我们有一章是讲胶状物的
08:54
And because people watch Mythbusters流言终结者 and CSICSI,
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因为大家都看Mythbusters和CSI
08:57
I thought, well, let's put in a recipe食谱
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我想,那就让我们加一个
08:59
for a ballistics弹道学 gelatin明胶.
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弹道明胶的菜谱
09:02
Well, if you have a high-speed高速 camera相机,
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好吧,如果你有一个高速相机
09:04
and you have a block of ballistics弹道学 gelatin明胶 lying说谎 around,
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还有一块弹道明胶
09:07
pretty漂亮 soon不久 somebody does this.
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然后这样做
09:11
(Gasps喘气)
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(惊叹)
09:13
Now the amazing惊人 thing here
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现在令人惊讶的是
09:15
is that a ballistics弹道学 gelatin明胶 is supposed应该 to mimic模仿者
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弹道明胶实际上是模仿
09:17
what happens发生 to human人的 flesh when you get shot射击 -- that's why you shouldn't不能 get shot射击.
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遭受枪击时人体发生的状况 -- 正因此你一定不可以被击中
09:20
The other amazing惊人 thing is, when this ballistics弹道学 gelatin明胶 comes down,
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另一件令人惊异的事是,当弹道明胶落回原处时
09:23
it falls下降 back down as a nice不错 block.
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能够完全恢复到原本完美的块状
09:25
Anyway无论如何, here's这里的 the book.
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好吧书在这儿
09:28
Here it is.
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这个就是
09:32
2,438 pages网页.
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2438页
09:36
And they're nice不错 big pages网页 too.
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而且也很漂亮
09:39
(Applause掌声)
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(掌声)
09:47
A friend朋友 of mine complained抱怨
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我一个朋友抱怨
09:49
that this was too big and too pretty漂亮 to go in the kitchen厨房,
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这本书太大太美带入厨房很不方便
09:51
so there's a sixth第六 volume
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所以我们就退出了六册
09:53
that has washable耐水洗, waterproof防水 paper.
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是可洗防水纸质的书
09:55
(Applause掌声)
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(掌声)
Translated by Qian Yue
Reviewed by Jenny Yang

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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