I was very intrigued when I recently happened across some photographs from Nathan Myhrvold’s cookbook entitled: Modernist Cuisine: The Art and Science of Cooking. The books are a combination of science, cooking, and photography – three of my favourite things!
He explains cooking in terms of chemistry and physics, and uses incredible photographs to do so! The photos are cross-sections of food and cooking equipment cut in half.
Yes, he cuts pots, and even an oven in half, and reconstructs them in a way that can still be used for cooking. This allowed the food to be photographed from a perspective that we don’t normally get to see.
Myhrvold has a TED Talk on Modernist Cuisine – it’s 10 minutes long, and I think you’ll find it fascinating!