Harold McGee

Harold McGee writes about the science of cooking. He studied science at Caltech and literature at Yale, where he also taught, and in 1984 published the first edition of his prize-winning reference book On Food & Cooking: The Science & Lore of the Kitchen. He has since written several other books, contributed reviews and original research to Nature and Physics Today, and had a long-running monthly column in the New York Times. Since 2010 he’s been a visiting lecturer in Harvard University’s general-education course “Science and Cooking: From Haute Cuisine to Soft Matter Science.”