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Ever wanted to see food sizzling from the inside of an oven? Or a levitating grilled cheese sandwich? Or how about the cellular make up of a blueberry? Then you’re in luck, because the Southern Food and Beverage Museum’s new exhibit showcases all of those images and more.

The Photography of Modernist Cuisine features over 45 large format photographs of food/cooking equipment, all taken by Nathan Myhrvold and his team of photography and food specialists in Seattle. The exhibit previously ran at the Pacific Science Center in Seattle, and the The Museum of Science in Boston, but it’s run at the SoFAB Institute marks its premiere in the south, and at a food museum.

“It was a natural fit,” said Modernist Cuisine marketing and public relations director Melissa Lukach. “We want to show food in an nontraditional way to get people interested in what they’re eating from a different angle.”

Curators for the exhibit selected the photographs from a library of over 500,000 images, many of which were taken for Myhrvold’s critically acclaimed books Modernist Cuisine:The Art and Science of Cooking and Modernist Cuisine at Home. The images vary from high speed shots of eggs breaking, to microscopic looks at the cellular make up of vitamin C, to some truly stunning photographs from the inside of grills and ovens.

We want to show food in an nontraditional way to get people interested in what they're eating from a different angle. Melissa Lukach

“We wanted to get people looking at food at a level you would never be able to with the naked eye,” said Lukach. The exhibit also features some of the equipment used as subjects for the photographs, such as ovens, grills, and pots sliced in half.

Other highlights include a video of high speed Phantom photography that shows a variety of food presented in slow motion, and a collection of headscratching “levitating sandwich” photographs. So much of the joy from the exhibit comes from asking yourself, “how did they do that?” – a question that yields hunger and curiosity all at once.

The Photography of Modernist Cuisine is open to the public and runs through March, 2016. For ticketing information and hours, check out the Southern Food and Beverage Museum’s website.

Above Images

  • A Pressure Canner Uses Steam to Sterilze, Ryan Matthew Smith, 2009_
  • Beefsteak Tomato, Nathan Mhyrvold, 2008
  • Carnitas Under Pressure, Tyson Stole, 2012
  • Chocolate Starts as Cacao Fruit Pods, Nathan Mhyrvold, 2013
  • Crust of Seared Steak, Nathan Mhyrvold, 2008
  • Exploding Eggs, Ryan Matthew Smith, 2011
  • From Liquid To Foam, Ryan Matthew Smith, 2010
  • Forbidden Rice, Nathan Mhyrvold, 2010
  • Is Red Cabbage Really Red, Nathan Mhyrvold, 2008
  • Levitating Grilled Cheese Sandwich, Melissa Lchuta, 2012
  • Levitating Hamburger, Ryan Matthew Smith, 2009
  • Seared Steak, Nathan Mhyrvold, 2009
  • Wok Stir Fry, Ryan Matthew Smith, 2008

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