Harold McGee

Infobox Writer
name = Harold McGee


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occupation = Scientist and author
nationality = usa
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subject = Chemistry of food and cooking
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notableworks = "On Food and Cooking"
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website = http://www.curiouscook.com/cook/home.php
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Harold McGee is an American author who writes about the chemistry, technique and history of food and cooking and has written two books on kitchen science. 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" and lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. McGee also consultants with restaurants and manufacturers.

Education

Prior to becoming a food science writer McGee was a literature and writing instructor at Yale University. He received his B.S in Literature (1973) from the California Institute of Technology, and a Ph.D from Yale University.

Influence

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.

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)

External links

* [http://www.curiouscook.com/ Curious Cook]
* [http://video.google.com/videoplay?docid=-1099650850220003634#10m20s Organic Farming] , talking at Google
* [http://www.npr.org/templates/story/story.php?storyId=4242671 On Food] , NPR December 2004