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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Talks with this Speaker
Harold McGee recounts how he moved from studying astronomy, to teaching literature and writing, and finally to writing about the science of cooking. (Talk recorded in April 2012)
- General Public
- Educators of H. School / Intro Undergrad
- Educators of Adv. Undergrad / Grad