Nathan Myhrvold takes his turn at the lectern as part of Harvard's Cooking & Science Lecture Series, and Eater National has the entire 90-minute video. Among the wisdom bestowed: Myhrvold discusses why it was necessary to write the five volume, 1,500 recipe Modernist Cuisine, the wonders of pressure cookers, and the importance of creating watermelon chips: "If you can make watermelon chips, you can kind of do anything." [-EN-]
