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{{for|the Irish journalist|Harry McGee}}
{{Infobox scientist
| name = Harold McGee
| birth_name = Harold James McGee
| native_name_lang =
| image
| image_size =
| alt =
| caption = Harold McGee at a book signing in [[Washington, D.C.]] (2010)
| birth_date = {{Birth date and age|1951|10|03|}}<ref>{{cite web|title=Harold McGee|url=http://www.cooksinfo.com/harold-mcgee|website=CooksInfo|access-date=22 August 2015}}</ref>
| birth_place =
| death_date
| death_place =
| death_cause =
| resting_place =
| resting_place_coordinates =
| other_names =
| residence =
| citizenship =
| nationality
| fields = {{Plainlist|
* [[Cooking]]
* [[Chemistry]]
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* Kitchen science
* [[Molecular gastronomy]]}}
| workplaces =
| patrons =
| alma_mater = {{Plainlist|
* [[California Institute of Technology]] (BS)
* [[Yale University]] (PhD)}}
| thesis_title
| thesis_url
| thesis_year
| doctoral_advisor =
| known_for
| influences = {{Plainlist|
* [[Nicholas Kurti]]<ref name=kurti/><ref name=crackling>''But the Crackling is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of The Royal Society of London'' {{ISBN|0-7503-0488-X}}</ref>}}
| influenced = {{Plainlist|
* [[Alton Brown]]
* [[Dave Arnold]]
* [[Kenji Lopez-Alt]]
[https://www.seriouseats.com/the-food-lab-reading-list-on-food-and-cooking]
* [[Russ Parsons]]
* [[Shirley Corriher]]
* [[Heston Blumenthal]]<ref name=blumenthal>[http://www.bbc.co.uk/programmes/b04l065d BBC Radio 4 Food Programme: A Life through Food with Harold McGee], [[BBC]], 2014-10-13</ref>
* [[Lynne Rossetto Kasper]]}}
| awards =
| spouse = {{marriage|[[Sharon R. Long]]|July 7, 1979|2004|end=div.}}
| partner
| children = 2
| signature | signature_alt =
| website
}} '''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]]'' first 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|bibcode=1984Natur.308..667M|s2cid=4372579}}</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 |archive-date=2014-12-28|archive-url=https://web.archive.org/web/20141228142626/http://www.curiouscook.com/site/about-harold-mcgee.html}}</ref>
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