(AP) — This March 23, 2011 file photo shows Nathan Myhrvold, author of "Modernist Cuisine: The Art and Science of Cooking," as he poses with books at the Institute for Culinary Education in New York.
At times in 2012 it felt like the food world belonged to the geeks, and the rest of us just eat in it. Myhrvold’s science chic approach to cooking continued to woo foodies, and even the more populist folks at Cook’s Illustrated magazine got in on the act with a new cookbook, “The Science of Good Cooking.” (AP Photo/Stephen Chernin, File)
