American author (born 1951)
Harold James McGee (born October 3, 1951) is an American author who writes about thechemistry and history offood science andcooking . He is best known for his seminal bookOn Food and Cooking: The Science and Lore of the Kitchen [ 3] [ 6] [ 7] [ 8] [ 9]
Harold McGee tastessurströmming (Swedish fermented herring) at theOxford Symposium on Food and Cookery (2010). McGee was born on 3 October 1951 in Cambridge, Massachusetts, to Louise (Hanney) and Charles Gilbert McGee, and raised in Elmhurst, Illinois. He was educated at theCalifornia Institute of Technology (Caltech), initially studyingastronomy ,[ 5] [ 10] Bachelor of Science (BS) degree inLiterature in 1973. He went on to complete aPhD on theromantic poetry ofJohn Keats supervised byHarold Bloom atYale University , graduating in 1978.[ 1] [ 9]
Before becoming a food science writer, McGee was a literature and writing instructor at Yale. He has also written forNature [ 11] [ 12] [ 13] [ 14] [ 15] [ 16] Health The New York Times World Book Encyclopedia The Art of Eating ,Food & Wine Fine Cooking Physics Today [ 17] Oxford Symposia on Food and Cookery , theDenver Natural History Museum , and theFermi National Accelerator Laboratory . For a brief time he wrote a regular column for theNew York Times The Curious Cook , which examined, and often debunked, conventional kitchen wisdom.[ 18] [ 19] [ 20] [ 21] [ 22] [ 23]
WithDave Arnold and Nils Norén, McGee teaches a three-day class,The Harold McGee Lecture Series , at theFrench Culinary Institute inNew York City .[citation needed
McGee is a visiting scholar atHarvard University .[ 5]
His bookOn Food and Cooking food science courses at many universities.
McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such asDavid Chang [ 24] J. Kenji Lopez-Alt .[ 25]
McGee married his college girlfriendSharon Rugel Long on July 7, 1979; they divorced in 2004. They had two children, son John (born 1986) and daughter Florence (born 1988).[ 26]
^a b McGee, Harold James (1978).Keats and the Progress of Taste yale.edu (PhD thesis). Yale University.OCLC 609540893 .ProQuest 302889235 . ^ "Harold McGee" .CooksInfo . RetrievedAugust 22, 2015 .^a b McGee, Harold (1984).On Food and Cooking: The Science and Lore of the Kitchen ISBN 0-684-18132-0 ^ Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen YouTube ^a b c Anon."The Science of Cooking: The Science and Lore of the Kitchen" .ibiology.org . ^ "Food Scientist Harold McGee: 'On Food' .npr.org .NPR . 2004.^ Cooking with IEEE Spectrum: Harold McGee ^ McGee, Harold J.; Long, Sharon R.; Briggs, Winslow R. (1984). "Why whip egg whites in copper bowls?".Nature .308 (5960):667– 668.Bibcode :1984Natur.308..667M .doi :10.1038/308667a0 .S2CID 4372579 . ^a b McGee, Harold (2015)."About Harold McGee" . Archived fromthe original on December 28, 2014. ^ Cressey, Daniel (2009)."Q&A with Harold McGee: The molecular master chef" .Nature .458 (7239): 707.doi :10.1038/458707a PMID 19360069 . ^ McGee, Harold (2011)."Food science: With pipette and ladle" .Nature .480 (7378):452– 453.Bibcode :2011Natur.480..452M .doi :10.1038/480452a ^ McGee, Harold (2013)."Chemistry: A festive ferment" .Nature .504 (7480):372– 374.Bibcode :2013Natur.504..372M .doi :10.1038/504372a PMID 24352277 . ^ McGee, Harold (1999)."Taking stock of new flavours" .Nature .400 (6739):17– 18.Bibcode :1999Natur.400...17M .doi :10.1038/21775 PMID 10403241 .S2CID 31829606 . ^ McGee, Harold (1998). "In victu veritas".Nature .392 (6677):649– 650.Bibcode :1998Natur.392..649M .doi :10.1038/33528 .PMID 9565025 .S2CID 4383793 . ^ McGee, Harold (1987)."Trials of the gluttons for punishment" .Nature .326 (6116):907– 908.Bibcode :1987Natur.326..907M .doi :10.1038/326907a0 ^ Mcgee, Harold (1990)."Recipe for safer sauces" .Nature .347 (6295): 717.Bibcode :1990Natur.347..717M .doi :10.1038/347717a0 PMID 2234048 .S2CID 4348407 . ^ McGee, Harold; McInerney, Jack; Harrus, Alain (1999). "The Virtual Cook: Modeling Heat Transfer in the Kitchen".Physics Today .52 (11): 30.Bibcode :1999PhT....52k..30M .doi :10.1063/1.882728 . ^ The Curious Cook: More Kitchen Science and Lore (1990)ISBN 0-86547-452-4 ^ On Food and Cooking: The Science and Lore of the Kitchen ISBN 0-684-80001-2 ^ Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010)ISBN 0-340-96320-4 ^ Modern gastronomy A to Z : a scientific and gastronomic lexicon (2010)ISBN 978-1-4398-1245-7 ^ Harold McGee interview byMáirtín Mac Con Iomaire (Oxford Oral History Project)^ McGee, Harold (2020).Nose dive: a field guide to the world's smells .ISBN 978-1-5942-0395-4 ^ BBC Radio 4 Food Programme: A Life through Food with Harold McGee ,BBC , October 13, 2014^ The food lab: better home cooking through science . April 19, 2016.^ "A chemist in the kitchen (November 19, 2004)" .
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