Harold McGee: Difference between revisions

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|bibcode=2011Natur.480..452M|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|bibcode=2013Natur.504..372M|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|bibcode=1999Natur.400...17M|s2cid=31829606|doi-access=free}}</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|bibcode=1998Natur.392..649M|s2cid=4383793}}</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|bibcode=1987Natur.326..907M|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|bibcode=1990Natur.347..717M|s2cid=4348407}}</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|bibcode=1999PhT....52k..30M}}</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.<ref>''The Curious Cook: More Kitchen Science and Lore'' (1990) {{ISBN|0-86547-452-4}},</ref><ref>''[[On Food and Cooking|On Food and Cooking: The Science and Lore of the Kitchen]]'' (2004) {{ISBN|0-684-80001-2}}</ref><ref>''Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes'' (2010) {{ISBN|0-340-96320-4}}, a compendium of practical information on food and cooking.</ref><ref>''Modern gastronomy A to Z : a scientific and gastronomic lexicon'' (2010) {{ISBN|978-1-4398-1245-7}}</ref><ref>[http://arrow.dit.ie/oxfor/9/ Harold McGee interview] by [[Máirtín Mac Con Iomaire]] (Oxford Oral History Project)</ref> His latest book is ''Nose dive: a field guide to the world's smells'' (2020).