"I'm not ashamed of any of my papers at all and I'm rather sick of snobs that tell us that they're bad papers, snobs who only read papers that no one else wants. I doubt if they read many papers at all."

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With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

— Nathan Myhrvold