Harold McGee

Harold McGee

Harold McGee

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, which has become a standard reference for chefs and culinary enthusiasts worldwide.

Early Life and Education

Harold McGee was born in New York City, New York. He attended California Institute of Technology (Caltech), where he initially studied astronomy. However, his interests shifted, and he transferred to Yale University, where he earned a Bachelor of Arts in English literature. McGee continued his studies at Yale, obtaining a Ph.D. in English, with a focus on romantic poetry.

Career

McGee's career took a significant turn when he began exploring the intersection of science and cooking. His interest in the scientific principles behind cooking processes led him to write On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984. The book was groundbreaking in its approach, providing detailed explanations of the chemical and physical transformations that occur during cooking.

On Food and Cooking

The book On Food and Cooking is widely regarded as a classic in the culinary world. It covers a broad range of topics, including the chemistry of baking, the biology of meat and dairy, and the physics of heat transfer in cooking. McGee's work demystified many traditional cooking techniques and provided a scientific basis for understanding why certain methods work better than others.

Influence and Legacy

McGee's work has had a profound impact on the culinary arts, influencing chefs and food writers around the globe. His emphasis on the scientific aspects of cooking has inspired a generation of chefs to adopt a more analytical approach to their craft. Notable chefs such as Heston Blumenthal and Ferran Adrià have cited McGee as a major influence on their work.

Later Works

In addition to On Food and Cooking, McGee has authored several other books and articles. His book The Curious Cook: More Kitchen Science and Lore further explores the science of cooking with a focus on practical applications. McGee has also contributed to various publications, including The New York Times, where he wrote a column on food science.

Public Speaking and Teaching

Harold McGee speaking at a conference

Harold McGee is a sought-after speaker and educator, frequently lecturing at culinary schools and conferences around the world. He has taught courses on food science at institutions such as Harvard University and the Culinary Institute of America. His engaging teaching style and ability to make complex scientific concepts accessible have made him a popular figure in the culinary education community.

Personal Life

McGee resides in San Francisco, California. He continues to write and research, maintaining an active presence in the culinary science community. His passion for understanding the science behind cooking remains undiminished, and he continues to inspire both professional chefs and home cooks alike.

Related Pages

• Food science
• Molecular gastronomy
• Cooking techniques
• Culinary arts