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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|On Food and Cooking: The Science and Lore of the Kitchen]]'' initially published in 1984 | '''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|On Food and Cooking: The Science and Lore of the Kitchen]]'' initially published in 1984 and revised in 2004.<ref>[http://www.npr.org/templates/story/story.php?storyId=4242671 Food Scientist Harold McGee: 'On Food'], NPR December 2004</ref><ref>[http://itc.conversationsnetwork.org/shows/detail3804.html Cooking with IEEE Spectrum: Harold McGee]</ref><ref name=eggwhites>{{cite journal|last1=McGee|first1=Harold J.|last2=Long|first2=Sharon R.|last3=Briggs|first3=Winslow R.|title=Why whip egg whites in copper bowls?|journal=Nature|volume=308|issue=5960|year=1984|pages=667–668|doi=10.1038/308667a0}}</ref><ref name=curious>{{cite web |url=http://www.curiouscook.com/site/about-harold-mcgee.html |title=About Harold McGee |last1=McGee |first1=Harold |date=2015 |archivedate=2014-12-28|archiveurl=https://web.archive.org/web/20141228142626/http://www.curiouscook.com/site/about-harold-mcgee.html}}</ref> | ||
== Education == | == Education == | ||
McGee was educated at the [[California Institute of Technology|California Institute of Technology (Caltech)]], initially to study [[astronomy]], but graduating with a B.S. in [[Literature]] in 1973. He went on to do a [[Doctor of Philosophy|Ph.D.]] on the [[romantic poetry]] of [[John Keats]] supervised by [[Harold Bloom]] at [[Yale University]], graduating in 1978.<ref name=curious/> | McGee was educated at the [[California Institute of Technology|California Institute of Technology (Caltech)]], initially to study [[astronomy]], but graduating with a B.S. in [[Literature]] in 1973. He went on to do a [[Doctor of Philosophy|Ph.D.]] on the [[romantic poetry]] of [[John Keats]] supervised by [[Harold Bloom]] at [[Yale University]], graduating in 1978.<ref name=curious/> | ||
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Before becoming a food science writer McGee was a literature and writing instructor at Yale. A greatly revised second edition of ''[[On Food and Cooking]]'' was published in 2004. McGee has also written for ''[[Nature (journal)|Nature]]'',<ref name=kurti>{{cite journal|last1=McGee|first1=Harold|title=Food science: With pipette and ladle|journal=Nature|volume=480|issue=7378|year=2011|pages=452–453|doi=10.1038/480452a}}</ref><ref name=festive>{{cite journal|last1=McGee|first1=Harold|title=Chemistry: A festive ferment|journal=Nature|volume=504|issue=7480|year=2013|pages=372–374|doi=10.1038/504372a|pmid=24352277}}</ref><ref name=takingstock>{{cite journal|last1=McGee|first1=Harold|journal=Nature|volume=400|issue=6739|year=1999|pages=17–18|doi=10.1038/21775|title=Taking stock of new flavours|pmid=10403241}}</ref><ref name=veritas>{{cite journal|last1=McGee|first1=Harold|journal=Nature|volume=392|issue=6677|year=1998|pages=649–650|doi=10.1038/33528|pmid=9565025|title=In victu veritas}}</ref><ref name=gluttons>{{cite journal|last1=McGee|first1=Harold|title=Trials of the gluttons for punishment|journal=Nature|volume=326|issue=6116|year=1987|pages=907–908|doi=10.1038/326907a0}}</ref><ref name=safersauces>{{cite journal|last1=Mcgee|first1=Harold|title=Recipe for safer sauces|journal=Nature|volume=347|issue=6295|year=1990|pages=717–717|doi=10.1038/347717a0|pmid=2234048}}</ref> ''[[Health (magazine)|Health]]'', ''[[The New York Times]]'', the ''[[World Book Encyclopedia]]'', ''The Art of Eating'', ''[[Food & Wine]]'', ''[[Fine Cooking]]'', and ''[[Physics Today]]''<ref name=heattransfer>{{cite journal|last1=McGee|first1=Harold|last2=McInerney|first2=Jack|last3=Harrus|first3=Alain|title=The Virtual Cook: Modeling Heat Transfer in the Kitchen|journal=Physics Today|volume=52|issue=11|year=1999|pages=30|doi=10.1063/1.882728}}</ref> and lectured on kitchen chemistry at cooking schools, universities, The [[Oxford Symposia on Food and Cookery]], the [[Denver Museum of Nature and Science|Denver Natural History Museum]] and the [[Fermi National Accelerator Laboratory]]. {{citation needed|date=January 2015}} | Before becoming a food science writer McGee was a literature and writing instructor at Yale. A greatly revised second edition of ''[[On Food and Cooking]]'' was published in 2004. McGee has also written for ''[[Nature (journal)|Nature]]'',<ref name=kurti>{{cite journal|last1=McGee|first1=Harold|title=Food science: With pipette and ladle|journal=Nature|volume=480|issue=7378|year=2011|pages=452–453|doi=10.1038/480452a}}</ref><ref name=festive>{{cite journal|last1=McGee|first1=Harold|title=Chemistry: A festive ferment|journal=Nature|volume=504|issue=7480|year=2013|pages=372–374|doi=10.1038/504372a|pmid=24352277}}</ref><ref name=takingstock>{{cite journal|last1=McGee|first1=Harold|journal=Nature|volume=400|issue=6739|year=1999|pages=17–18|doi=10.1038/21775|title=Taking stock of new flavours|pmid=10403241}}</ref><ref name=veritas>{{cite journal|last1=McGee|first1=Harold|journal=Nature|volume=392|issue=6677|year=1998|pages=649–650|doi=10.1038/33528|pmid=9565025|title=In victu veritas}}</ref><ref name=gluttons>{{cite journal|last1=McGee|first1=Harold|title=Trials of the gluttons for punishment|journal=Nature|volume=326|issue=6116|year=1987|pages=907–908|doi=10.1038/326907a0}}</ref><ref name=safersauces>{{cite journal|last1=Mcgee|first1=Harold|title=Recipe for safer sauces|journal=Nature|volume=347|issue=6295|year=1990|pages=717–717|doi=10.1038/347717a0|pmid=2234048}}</ref> ''[[Health (magazine)|Health]]'', ''[[The New York Times]]'', the ''[[World Book Encyclopedia]]'', ''The Art of Eating'', ''[[Food & Wine]]'', ''[[Fine Cooking]]'', and ''[[Physics Today]]''<ref name=heattransfer>{{cite journal|last1=McGee|first1=Harold|last2=McInerney|first2=Jack|last3=Harrus|first3=Alain|title=The Virtual Cook: Modeling Heat Transfer in the Kitchen|journal=Physics Today|volume=52|issue=11|year=1999|pages=30|doi=10.1063/1.882728}}</ref> and lectured on kitchen chemistry at cooking schools, universities, The [[Oxford Symposia on Food and Cookery]], the [[Denver Museum of Nature and Science|Denver Natural History Museum]] and the [[Fermi National Accelerator Laboratory]]. {{citation needed|date=January 2015}} | ||
McGee also consults for restaurants and manufacturers. He briefly wrote a regular column for the ''[[New York Times]]'', The Curious Cook, which examined, and sometimes debunked, conventional kitchen wisdom. Along with [[Dave Arnold]] and [[Nils Norén]], he also teaches a three-day class at The [[French Culinary Institute]] in New York City entitled the Harold McGee Lecture Series. | McGee also consults for restaurants and manufacturers. He briefly wrote a regular column for the ''[[New York Times]]'', The Curious Cook, which examined, and sometimes debunked, conventional kitchen wisdom. Along with [[Dave Arnold]] and [[Nils Norén]], he also teaches a three-day class at The [[French Culinary Institute]] in New York City entitled the Harold McGee Lecture Series. | ||
==Awards and honors== | ==Awards and honors== | ||
McGee is a visiting scholar at [[Harvard University]]. | McGee is a visiting scholar at [[Harvard University]]. His book ''[[On Food and Cooking]]'' has won numerous awards and is used widely in [[food science]] courses at many universities. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as [[Heston Blumenthal]], [[David Chang]], [[Alton Brown]], [[Shirley Corriher]], [[Lynne Rossetto Kasper]], and [[Russ Parsons]]. | ||
==References== | ==References== | ||
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== External links == | == External links == | ||
* | * [http://www.curiouscook.com Official website] | ||
* [http://arrow.dit.ie/oxfor/9/ Harold McGee interview] by [[Máirtín Mac Con Iomaire]] (Oxford Oral History Project) | * [http://arrow.dit.ie/oxfor/9/ Harold McGee interview] by [[Máirtín Mac Con Iomaire]] (Oxford Oral History Project) | ||
Latest revision as of 13:40, 1 March 2018
- The content on this page originated on Wikipedia and is yet to be significantly improved. Contributors are invited to replace and add material to make this an original article.
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.[1][2][3][4]
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. He went on to do a Ph.D. on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978.[4]
Career
Before becoming a food science writer McGee was a literature and writing instructor at Yale. A greatly revised second edition of On Food and Cooking was published in 2004. McGee has also written for Nature,[5][6][7][8][9][10] Health, The New York Times, the World Book Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today[11] and lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food and Cookery, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. Template:Citation needed
McGee also consults for restaurants and manufacturers. He briefly wrote a regular column for the New York Times, The Curious Cook, which examined, and sometimes debunked, conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series.
Awards and honors
McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper, and Russ Parsons.
References
- ↑ Food Scientist Harold McGee: 'On Food', NPR December 2004
- ↑ Cooking with IEEE Spectrum: Harold McGee
- ↑ (1984) "Why whip egg whites in copper bowls?". Nature 308 (5960): 667–668. DOI:10.1038/308667a0. Research Blogging.
- ↑ 4.0 4.1 About Harold McGee (2015). Archived from the original on 2014-12-28.
- ↑ (2011) "Food science: With pipette and ladle". Nature 480 (7378): 452–453. DOI:10.1038/480452a. Research Blogging.
- ↑ (2013) "Chemistry: A festive ferment". Nature 504 (7480): 372–374. DOI:10.1038/504372a. PMID 24352277. Research Blogging.
- ↑ (1999) "Taking stock of new flavours". Nature 400 (6739): 17–18. DOI:10.1038/21775. PMID 10403241. Research Blogging.
- ↑ (1998) "In victu veritas". Nature 392 (6677): 649–650. DOI:10.1038/33528. PMID 9565025. Research Blogging.
- ↑ (1987) "Trials of the gluttons for punishment". Nature 326 (6116): 907–908. DOI:10.1038/326907a0. Research Blogging.
- ↑ (1990) "Recipe for safer sauces". Nature 347 (6295): 717–717. DOI:10.1038/347717a0. PMID 2234048. Research Blogging.
- ↑ (1999) "The Virtual Cook: Modeling Heat Transfer in the Kitchen". Physics Today 52 (11): 30. DOI:10.1063/1.882728. Research Blogging.
External links
- Official website
- Harold McGee interview by Máirtín Mac Con Iomaire (Oxford Oral History Project)