Harold McGee

Harold McGee at a book signing in Washington, DC (2010)

Harold McGee (* 1951 ) is an American author who is dedicated to the chemistry , methods, and history of cooking and food preparation.

After he originally wanted to study astronomy and physics , he finally decided to study literature at Yale University , where he also received his doctorate and then worked for several years as a teacher of literature and writing . In 1984 he published his first book, On Food and Cooking: The Science and Lore of the Kitchen . The work helped pave the way for the development of molecular cuisine.

McGee wrote u. a. for the internationally renowned scientific journal Nature , the scientific journal Physics Today , for Health Magazine , Fine Cooking , The Art of Eating , Food & Wine and the New York Times , where he is a regular columnist . He also gives lectures on the chemistry of cooking and advises restaurants and food manufacturers.

Publications

• On Food and Cooking: The Science and Lore of the Kitchen. 2004, ISBN 0-684-80001-2 .
• The Curious Cook: More Kitchen Science and Lore. 1990, ISBN 0-02-009801-4 .
• Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. 2010, ISBN 0-340-96320-4 .

Individual evidence

1. ↑ Harold McGee in the Notable Names Database .
2. ↑ Brief portrait of Harold McGee on his website , accessed on March 13, 2012.
3. ↑ Article in the EMBO reports on molecular cuisine and ( inter alia) the role of Harold McGee , accessed on March 13, 2012.

Web links

• Curious Cook website , accessed March 13, 2012.
• On Food and Science , NPR December 2004, accessed March 13, 2012.
• Contribution to Harold McGee on IEEE Spectrum Radio , accessed March 13, 2012.