This March 23, 2011 photo shows polenta with marinara, one of the dishes from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, at the Institute for Culinary Education in New ... more 
This March 23, 2011 photo shows polenta with marinara, one of the dishes from "Modernist Cuisine: The Art and Science of Cooking," by Nathan Myhrvold, at the Institute for Culinary Education 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. less 
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Associated Press | Photo By Stephen Chernin
Thu, Mar 24, 2011 11:30 PM EDT