Nathan Myhrvold Quotes & Sayings (Page 2)

“In politics, religion and other areas of culture, people disagree on the worth of competing ideas. There is no equivalent to the scientific method that can determine in a robust way which ideas match the real world, and which ones can be ruled out. So conflicting ideologies persist indefinitely.”

“Suppose that 'Unsolved Mysteries' called you with news of a long-lost identical twin. Would that suddenly make you less of a person, less of an individual? It is hard to see how. So, why would a clone be different? Your clone would be raised in a different era by different people - like the lost identical twin, only younger than you.”

“The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.”

“Words can hurt you. In the larger world, it frames how people think about you, and it can hurt you in lots of little, subtle ways.”

“Risk is the sort of word that is easy to discuss upfront but tough to handle when it comes time to pay the piper. There will always be some who wimp out and second-guess when the pain hits, but that is a childish reaction.”

“I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.”

“Most visions of extraterrestrial life are actually steeped in human hubris. The fictional extraterrestrials of 'Star Trek' or a hundred other space operas are less alien than many of my neighbors. And funny, the ones running the place are mostly WASPish men.”

“One of the things that I love to do is travel around the world and look at archaeological sites. Because archaeology gives us an opportunity to study past civilizations, and see where they succeeded and where they failed. Use science to, you know, work backwards and say, 'Well, really, what were they thinking?'”

“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.”

“The dilemma for early 21st century journalism is this: Who will pay for the news?”