-
We pay for content that we like, and we like the content we pay for. It's a lot more satisfying to pay $7.50 for Steven Spielberg's next epic than it is to watch my home movies for free. Even for me.
Nathan Myhrvold
-
Raw lobster tail, freeze dried, is amazing.
Nathan Myhrvold
-
Researchers who examined the voting records of wine judges found that 90 percent of the time they give inconsistent ratings to a particular wine when they judge it on multiple occasions.
Nathan Myhrvold
-
Elections, for their part, are typically popularity contests rather than measures of candidates' relative competency or effectiveness. Imagine if scientific truth were determined according to which scientist was most popular. To be successful, scientists would have to be charismatic and attractive - and human knowledge would suffer terribly.
Nathan Myhrvold
-
Regardless of how it's done, transaction costs will continue to plummet as computers get more powerful. Low transaction costs are a wonderful thing if you're in the transaction business. They're wonderful for consumers too, making it cheaper and easier to buy things and creating new things to buy.
Nathan Myhrvold
-
Politicians don't like to face unpleasant realities. In truth, nobody does, but as individuals, we have no choice; if we neglect to plan ahead, we are held accountable. Fail to meet your responsibilities at work, and you get fired. Ignore your car's gas gauge, and you get stranded.
Nathan Myhrvold
-
Economists want their discipline to be a science, and they have nailed down a few precepts, but many of their debates are still clouded by ideology.
Nathan Myhrvold
-
The world has shown that if you provide capital and expertise to an area that is starved for capital and expertise, really good things will happen.
Nathan Myhrvold
-
Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boiling point of water, and still have water be present.
Nathan Myhrvold
-
There's a limit to how much you can deploy renewables, like wind or solar. People will talk about getting up to 30 percent of America's power from renewables, but you can't get to 100 percent because of their unreliability.
Nathan Myhrvold
-
Anybody who can afford a box of business cards can afford a Web site. Any company with an 800 number can move its services to the Web for peanuts by comparison. The extreme case of corporate promotion is to strip away all other aspects of your business and sell goods or services via the Net alone, as amazon.com has done with books.
Nathan Myhrvold
-
Life has not been boring for me.
Nathan Myhrvold
-
It's very hard for individual inventors to get paid. For the same reason that private equity is valuable - broadly, that's a good thing - in the case of patents, many that own them aren't in a good position to take the next step.
Nathan Myhrvold
-
Microsoft, Apple, Facebook all bought huge patent portfolios to further their strategic game. They're doing what I'm doing!
Nathan Myhrvold
-
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
Nathan Myhrvold
-
The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by a penny every dollar. Over a long period of time with lots of transactions, that piles up.
Nathan Myhrvold
-
One of the greatest things that Apple and Jobs were very good at doing was daring to do the very different thing. It's what I did with my cookbook, frankly.
Nathan Myhrvold
-
Every serious nuclear accident involves operator error, so you want to eliminate the operator altogether.
Nathan Myhrvold
-
Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.
Nathan Myhrvold
-
If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.
Nathan Myhrvold
