The term modernist cuisine was coined in 2009 by Nathan Myhrvold, a quantum physics student of the famous British astrophysicist Hawking and even the former chief technology officer of Microsoft. It was proposed by a collaborative team of 29 people including Sen-Millward. This Frankenstein, who has at least 500 invention patents, produced the book "Modernist Cooking" with 29 other people in the previous three years. When this book came out, people couldn't help but be amazed. It turns out that food can be made with such technical skills... Among this "kitchen revolutionaries", Nathan Millward has to be mentioned. He went to college at the age of 14, and received a bachelor's degree in mathematics and a master's degree in geophysics and space physics from the University of California, Los Angeles, at the age of 19. He then received a master's degree in mathematical economics from Princeton, and received a doctorate in theoretical mathematical physics at the age of 23. He later served as a postdoctoral fellow with Stephen Hawking at the University of Cambridge, where he studied cosmic astrophysics, quantum field theory in curved space-time, and the quantum theory of gravity. "Chefs think about what materials can be made into food," Millward said. "And as scientists in the kitchen, we think about why this works and how it works."