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Harold McGee | |
|---|---|
 McGee in 2010 | |
| Born | Harold James McGee October 3, 1951[2] |
| Nationality | American |
| Alma mater | |
| Known for | On Food and Cooking[3][4] |
| Spouse | |
| Children | 2 |
| Scientific career | |
| Fields |
|
| Thesis | Keats and the Progress of Taste (1978) |
| Doctoral advisor | Harold Bloom[1] |
| Website | www |
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984[3] and revised in 2004.[5][6][7][8]
- ^ Cite error: The named reference
phdwas invoked but never defined (see the help page). - ^ "Harold McGee". CooksInfo. Retrieved August 22, 2015.
- ^ a b On Food and Cooking: The Science and Lore of the Kitchen (1984) ISBN 0-684-18132-0
- ^
- Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen on YouTube, iBioMagazine
- www.ibiology.org/career-exploration/science-of-cooking/
- ^ Food Scientist Harold McGee: 'On Food', NPR December 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.
- ^ McGee, Harold (2015). "About Harold McGee". Archived from the original on December 28, 2014.
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