McGee recounts how he moved from studying astronomy, to teaching literature and writing, to writing about the science of cooking, to designing an experiment to address the question of why you should beat egg whites in a copper bowl, and ultimately to a successful career as a food science book author, blogger, columnist and lecturer.
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About the Speaker
Harold McGee investigates the chemistry of food and cooking. He has written several books, including the award winning On Food and Cooking: The Science and Lore of the Kitchen, and numerous articles for scientific journals and the popular press, including a column in the New York Times. McGee has lectured at the French Culinary Institute in New York and at Harvard College. Follow McGee at www.curiouscook.com.
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