do uzupełnienia - 12.01.2012

EN_00997811_3223

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FOR USE WITH AP LIFESTYLES. A MARCH 23, 2011 PHOTO

caption

This Wednesday, March 23, 2011 photo shows Nathan Myhrvold, right, author of "Modernist Cuisine: The Art and Science of Cooking," as he tastes one of his creations with chef Johnny Zhu at the Institute for Culinary Education Wednesday in New York. The work traces the development of cooking from prehistoric spit-roasted meat and early agriculture to the seemingly magical foods of the modernists _ dishes that change temperature as you bite into them, gels that transform liquids into solids, edible dirt _ and then tells you how they're made. (AP Photo/Stephen Chernin)

headline do uzupełnienia - 12.01.2012

created date 2011-03-23

credit ASSOCIATED PRESS/East News

source Associated Press

byline Stephen Chernin

original transmission reference AP110323096211

weight 1,19MB

size 31cm x 22cm by 300dpi

keywords - Show

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