Food & Drink
Modernist Cuisine on Display at the Pacific Science Center
By Seattle Mag October 7, 2013
This article originally appeared in the October 2013 issue of Seattle magazine.
A hyper-nerdy take on cooking, molecular gastronomy considers food at the chemical level—how exactly does heat make an egg physically transform? Seattle entrepreneur Nathan Myhrvold helped popularize this science with his book Modernist Cuisine (2011), which includes stunning photos of food in the moment of being cooked, taken at his Bellevue kitchen laboratory. Using unusual techniques, including sawing pots and pans in half, Myhrvold’s team shows us food as we’ve never seen it before. Now 100 of the shots are on display in large-format size, so you can get to know your food up close and personally. 10/26–2/17/2014. Times and prices vary. Pacific Science Center, 200 Second Ave. N; 206.443.2001; pacsci.org
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Feeding Ghosts to Free Them
Artist Tessa Hulls creates a revealing graphic novel to help her deal with childhood trauma
Seattle artist Tessa Hulls’ new graphic novel Feeding Ghosts is a deeply stirring narrative of loss, mental illness, and intergenerational trauma. She says that she wrote it to answer this question: What broke my family? Much of the book is about repetition, and how three generations of women in Hulls’ family were emotionally crippled by
