Fall is in the air; and with custom camera rigs, robots, and a disruptive process at his disposal, so are a few of these NEW coffee shots from world-renowned food photographer Nathan Myhrvold. Just in time for National Coffee Day, the highly anticipated coffee collection is now available at Modernist Cuisine Gallery.
Coming on the heels of Myhrvold’s recent announcement to open two more galleries in Seattle, WA and La Jolla, CA in the fall, this new collection adds to the 90+ food-focused images now on display and for sale at Modernist Cuisine Gallery located on Royal Street in New Orleans and inside The Forum Shops at Caesars Palace in Las Vegas.
Equal parts hypnotic, tranquil, and energizing this collection pays homage to America’s favorite daytime beverage while instantly revealing the innovative photography techniques deployed by Myhrvold to capture these invigorating images.
Visit the Collection While in Las Vegas
Friday & Saturday: 10am–12am
Cutting a coffee cup in half provides a hypnotizing view of the swirling Milky Way that forms with the addition of cream to coffee. This dramatic cutaway shot was taken with the help of a custom-built robot that was rigged to slowly pour cream into coffee so that Nathan could pinpoint the perfect moment to photograph the striking collision.
These “tiger stripes,” seen emerging from a bottomless portafilter, are one of the visual cues baristas rely on to help pull the perfect espresso shot. The golden bands form after about eight seconds, once the initially hesitant dark-brown trickles of coffee become a single stream and lighten in color.
A steadied moment of anticipation and then relief as the first dewdrops of espresso begins to, fall. Eventually, viscosity and surface tension will cause the droplets to merge into a single stream of coffee.
A tranquil moment of appreciation for crema, the coveted blanket of golden, aromatic foam on the surface of espresso–one of life’s simple pleasures.
A perfect swirl of snowy foam, mahogany espresso, and heartfelt pareidolia. An expertly brewed shot of espresso with carefully steamed milk is a thing of beauty in and of itself.
LET’S MEET FOR COFFEE
It’s easy to get lost in the incredible details of the latte art in this image, like the heart-shaped ring of bubbles that formed in the crema, as well as the sharp contrast of dark espresso against the imperceptibly fine froth of steamed milk.
A SHOT OF CREAM
If you want to stage a daring coffee-shop cannonball act, you might want the help of a balloon pendulum robot. Nathan used the custom-built robot, equipped with metal arms for hurling liquid-filled balloons, to help create and perfectly capture the coffee and cream collision.
Introducing a septuple shot of joe guaranteed to stimulate the eye.
About Modernist Cuisine Gallery
Modernist Cuisine Gallery is the first gallery in the world to sell food photography by a single artist. Nathan Myhrvold’s books and photography, available in several sizes, are available for purchase. The gallery opened its first location in May 2017 at The Forum Shops at Caesars Palace in Las Vegas, Nevada, and its second location in November 2017 at 305 Royal Street in the French Quarters of New Orleans, Louisiana and has two more locations on the way in Seattle, WA, and La Jolla, CA. The artwork includes photography featured in Nathan Myhrvold’s Modernist Cuisine books plus photography taken exclusively for the gallery. Additional details can be found on www.modernistcuisinegallery.com and on their Instagram account @modcuisinegallery.
About Nathan Myhrvold
Nathan Myhrvold is the founder of The Cooking Lab and lead author and photographer of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including photography, cooking, and food science. Inspired by the void in the literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others, hoping to pass on his own curiosity and passion for the movement.