Harold McGee

Harold McGee
McGee in 2010
Born
Harold James McGee

(1951-10-03) October 3, 1951 (age 73)[2]
NationalityAmerican
Alma mater
Known forOn Food and Cooking[3][4]
Spouse
(m. 1979; div. 2004)
Children2
Scientific career
Fields
ThesisKeats and the Progress of Taste (1978)
Doctoral advisorHarold Bloom[1]
Websitewww.curiouscook.com

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]

Harold McGee tastes surstromming (Swedish fermented herring) at the Oxford Symposium on Food and Cookery (2010).
  1. ^ Cite error: The named reference phd was invoked but never defined (see the help page).
  2. ^ "Harold McGee". CooksInfo. Retrieved August 22, 2015.
  3. ^ a b On Food and Cooking: The Science and Lore of the Kitchen (1984) ISBN 0-684-18132-0
  4. ^
  5. ^ Food Scientist Harold McGee: 'On Food', NPR December 2004
  6. ^ Cooking with IEEE Spectrum: Harold McGee
  7. ^ 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.
  8. ^ McGee, Harold (2015). "About Harold McGee". Archived from the original on December 28, 2014.