# Harold Mcgee
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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 initially published in 1984 and revised in 2004.
== Education ==
McGee was educated at the California Institute of Technology (Caltech), initially to study astronomy, but graduating with a B.S. in Literature in 1973.
Cooking with Joshua Bell
This week it's a cooking lesson with a virtuoso. Violinist Joshua Bell has received every accolade imaginable in his career, including a Grammy for his stunning performance in the soundtrack of the Academy Award-winning film The Red Violin. Now he's creating his first home and he wants to learn to …
On Food and Cooking
Lynne talks with Harold McGee, the man who took food science from the laboratory into home kitchens. He recently updated his classic tome from twenty years ago: On Food and Cooking: The Science and Lore of the Kitchen. He fills us in on the discoveries contained in the 21st century edition.vIt's cr…
Chris Rennoldson: Lancashire hotpot
Chris Rennoldson's journey to founding Pasta Evangelists was anything but linear:
from chemical engineering to the London Stock Exchange during its most dramatic takeover battles, to professional cookery school at Leiths. Each turn shaped how he thinks about leadership, teamwork and elevating the…
The Best French Fries at Home, New Mexico Green Chile Stew, and Food Science With Chef Chris Young
Dave makes a version of New Mexico green chile stew for his friend, chef and scientist Chris Young.
Chris also walks Dave through how to make the best french fries at home—from the freezer!
Dave and Chris talk about their mindsets regarding the intersection of food and science, what they lo…
S2 E4 — Roast Leg of Lamb: Juanita’s Daily Brew Meat science, roasting techniques, cultural traditions, flavor development
S2 E4 — Roast Leg of Lamb: Juanita’s Daily Brew
Meat science, roasting techniques, cultural traditions, flavor development
Coffee Swirl Media™
Welcome to Juanita’s Daily Brew — your daily coffee break podcast.
A fresh blend of food history, culture, and feel-good storytelling designed to give your…
S2 E5 — Coconut Cream Pie: Juanita’s Daily Brew Dessert history, custard science, baking techniques
S2 E5 — Coconut Cream Pie: Juanita’s Daily Brew
Dessert history, custard science, baking techniques
Coffee Swirl Media™
Welcome to Juanita’s Daily Brew — your daily coffee break podcast.
A fresh blend of food history, culture, and feel-good storytelling designed to give your mind a quick, meaningf…
27. Have Your Gay and Eat It Too: A Queer History of Cake
As Marie Antoinette definitely once said: Let them serve 💅🏼 cake. In our first standalone episode in literal months, Julia and Nicole talk about what this episode is NOT about, the historical layers of cake, and the popcorn crimes of Mary Hamilton Talbott. Join us from our flying kitchen as we answ…
The Chemistry of Food & Taste | Dr. Harold McGee
Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discus…
Presenting Gastropod: How Chilis Conquered the World
This week we’ve got a spicy treat for you: a show called Gastropod. Hosts Nicola Twilley and Cynthia Graber dig into the world of food and serve up a forkful of science, plus a dash of history. In this episode: chili peppers! Why do we love spicy things when they set our mouths on fire? Plus, where…
The Science Of How Smells Work - Harold McGee - #257
Harold McGee is an author and food expert. Our sense of smell sits at the front of our daily experience and yet our understanding of what smells are and how they're processed is almost non existent. Expect to learn why smell may be the oldest of our senses, how our brains combine what hits our no…
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