Harold McGee
From Wikipedia, the free encyclopedia
Harold McGee writes about the chemistry, cooking technique and history of food and cooking and is the author of two books that explain kitchen science in an approachable manner. His first book, On Food and Cooking: The Science and Lore of the Kitchen was initially published in 1984. A greatly revised second edition was published in 2004. McGee has also written for Nature, Health, The New York Times, The World Book Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today. He has lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. He is also a consultant to restaurants and manufacturers.
McGee's science-based approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, Alton Brown, Shirley Corriher and Russ Parsons.
Prior to becoming a food science writer McGee was a literature and writing instructor at Yale University. He received his B.S in Literature from the California Institute of Technology, and a Ph.D from Yale University.
[edit] Books
- On Food and Cooking: The Science and Lore of the Kitchen (ISBN 0-684-80001-2, 2004)
- The Curious Cook: More Kitchen Science and Lore (ISBN 0-02-009801-4, 1990)
[edit] External links
- The Curious Cook
- Organic Farming, talking at Google
- On Food, NPR December 2004
