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October 18, 2013 at 8:48 PM

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Exhibit to fete science of cooking


ALAN BERNER / THE SEATTLE TIMES

Nathan Myhrvold attends a media preview Friday of the exhibition "The Photography of Modernist Cuisine" at the Pacific Science Center. He was asked to stand among these images for a portrait and he reacts to off-camera suggestions (not by the photographer) on what to do and how to stand and displays Mr. Spock's "V," which on Star Trek meant "live long and prosper." The exhibit opens next Saturday and will run through Feb. 17. Photos from left: vegetables growing in soil by Ryan Matthew Smith; a beefsteak tomato and red raspberries, both by Myhrvold. The 71-by-41-inch images are archival on aluminum. Myhrvold is also the creative force for all the images.

ALAN BERNER / THE SEATTLE TIMES

Members of the media are greeted by pages from one of Nathan Myhrvold's books before entering the exhibit being installed, "The Photography of Modernist Cuisine: The Exhibition." The pages are from Volume 2 of "Modernist Cuisine."

ALAN BERNER / THE SEATTLE TIMES

Five-pounds of raspberries were used to get just the right splash in this high-speed strobe-lit photo by Chris Hoover.

ALAN BERNER / THE SEATTLE TIMES

This cutaway of a wok, called "Taming the Breath of a Wok," by Ryan Matthew Smith, is part of the exhibition "The Photography of Modernist Cuisine" going up at the Pacific Science Center. The exhibit opens Saturday Oct. 26 and will run through Feb. 17, 2014.

ALAN BERNER / THE SEATTLE TIMES

Nathan Myhrvold is interviewed during a press preview of the exhibition "The Photography of Modernist Cuisine" going up at the Pacific Science Center. At left is photo by Ryan Matthew Smith of a bar-b-que grill cut in half to show the glowing coals and hamburgers cooking above them.

For more photos, visit the gallery.

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