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{{short description|American author (born 1951)}}
{{for|the Irish journalist|Harry McGee}}
{{Use American English|date=January 2023}}
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{{Infobox scientist
| name = Harold McGee
| birth_name = Harold James McGee
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| birth_date = {{Birth date and age|1951|10|03|}}<ref>{{cite web|title=Harold McGee|url=http://www.cooksinfo.com/harold-mcgee|website=CooksInfo|
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| fields = {{Plainlist|
* [[Cooking]]
* [[Chemistry]]
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* Kitchen science
* [[Molecular gastronomy]]}}
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| alma_mater = {{Plainlist|
* [[California Institute of Technology]] (BS)
* [[Yale University]] (PhD)}}
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*{{YouTube|id=I9rvFn6cd4o|title=Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen}}, iBioMagazine *www.ibiology.org/career-exploration/science-of-cooking/
</ref>
| awards = ▼
| spouse = {{marriage|[[Sharon R. Long]]|July 7, 1979|2004|end=div.}}▼
| signature = <!--(filename only)-->
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}}
▲| awards =
'''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]]'',
▲| spouse = {{marriage|[[Sharon R. Long]]|July 7, 1979|2004|end=div.}}
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▲| children = 2| signature = <!--(filename only)-->
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▲| website = {{URL|http://www.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|On Food and Cooking: The Science and Lore of the Kitchen]]'' initially published in 1984<ref name=ofac>''[[On Food and Cooking|On Food and Cooking: The Science and Lore of the Kitchen]]'' (1984) {{ISBN|0-684-18132-0}}</ref> and revised in 2004.<ref>[https://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>
[[File:OSFC 2010 4 Tilson.JPG|thumb|Harold McGee tastes ''[[surstromming]]'' (Swedish fermented herring) at the [[Oxford Symposium on Food and Cookery]]
▲[[File:OSFC 2010 4 Tilson.JPG|thumb|Harold McGee tastes ''[[surstromming]]'' (Swedish fermented herring) at the [[Oxford Symposium on Food and Cookery]]. (2010)]]
McGee was educated at the [[California Institute of Technology|California Institute of Technology (Caltech)]], initially to study [[astronomy]],<ref name=ibiomagazine/><ref name=qna>{{cite journal|last1=Cressey|first1=Daniel|title=Q&A with Harold McGee: The molecular master chef|journal=Nature|volume=458|issue=7239|year=2009|pages=707|doi=10.1038/458707a|pmid=19360069|doi-access=free}}</ref> 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=phd>{{cite thesis |degree=PhD |first=Harold James|last=McGee |title=Keats and the Progress of Taste|publisher=Yale University |date=1978 |id={{ProQuest|302889235}}}}</ref><ref name=curious/>▼
==
▲McGee was born on 3 October 1951 in Cambridge, Massachusetts, to Louise (Hanney) and Charles Gilbert McGee,<!-- www.encyclopedia.com/arts/educational-magazines/mcgee-harold-1951 --> and raised in Elmhurst, Illinois.<!-- www.cooksinfo.com/harold-mcgee --> He was educated at the [[California Institute of Technology
McGee married his college girlfriend [[Sharon R. Long|Sharon Rugel Long]] on July 7, 1979; they divorced in 2004. They had two children, son John (born 1986) and daughter Florence (born 1988).<ref>https://www.paloaltoonline.com/weekly/morgue/2004/2004_11_19.mcgee19ja.shtml</ref>▼
==Career==
Before becoming a food science writer, McGee was a literature and writing instructor at Yale.
▲Before becoming a food science writer, McGee was a literature and writing instructor at Yale. 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|doi-access=free}}</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|doi-access=free}}</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|doi-access=free}}</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|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]]. For a brief time he wrote a regular column for the ''[[New York Times]]'', "The Curious Cook," which examined, and often debunked, conventional kitchen wisdom.
With [[Dave Arnold]] and [[Nils Norén]], McGee teaches a three-day class,
===Awards and honors===
McGee is a visiting scholar at [[Harvard University]].<ref name=ibiomagazine/>
His book ''[[On Food and Cooking]]'' has won numerous awards and is used widely in [[food science]] courses at many universities.
==Influences==▼
McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as [[David Chang]].<ref name=blumenthal/> <!-- each name-drop NEEDS a source: [[Alton Brown]], [[Heston Blumenthal]] [[Shirley Corriher]], [[Lynne Rossetto Kasper]] and [[Russ Parsons]]. -->▼
▲===Influences===
▲McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as [[David Chang]]
==Personal life==
▲McGee married his college girlfriend [[Sharon R. Long|Sharon Rugel Long]] on July 7, 1979; they divorced in 2004. They had two children, son John (born 1986) and daughter Florence (born 1988).<ref>{{cite web |url=https://www.paloaltoonline.com/weekly/morgue/2004/2004_11_19.mcgee19ja.shtml |title = A chemist in the kitchen (November 19, 2004)}}</ref>
==References==
{{reflist}}
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