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 )
- General Public
- Educators of H. School / Intro Undergrad
- Educators of Adv. Undergrad / Grad