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{{Infobox scientist
| name = Harold McGee
| birth_name = Harold James McGee
| native_name_lang
| image = File:Harold_McGee.jpg
| image_size =
| alt =
| caption = McGee in 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=August 22, 2015}}</ref>
| birth_place =
| death_date = <!--{{death date and age |YYYY|MM|DD |YYYY|MM|DD}} (death date then birth date)-->
| death_place =
| death_cause =
| resting_place =
| resting_place_coordinates = <!--{{coord|LAT|LONG|type:landmark|display=inline,title}}-->
| other_names =
| residence =
| citizenship =
| nationality = American
| 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 = Keats and the Progress of Taste
| thesis_url = http://search.proquest.com/docview/302889235/
| thesis_year = 1978
| doctoral_advisor = [[Harold Bloom]]<ref name=phd/>
| known_for = ''[[On Food and Cooking]]''<ref name=ofac/><ref name=ibiomagazine>{{YouTube|id=I9rvFn6cd4o|title=Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen}}, iBioMagazine</ref>
|
| spouse = {{marriage|[[Sharon R. Long]]|July 7, 1979|2004|end=div.}}▼
|
| children = 2▼
| signature = <!--(filename only)-->▼
| signature_alt = ▼
| website = {{URL|http://www.curiouscook.com}} ▼
▲| spouse = {{marriage|[[Sharon R. Long]]|July 7, 1979|2004|end=div.}}
▲| children = 2
▲| signature = <!--(filename only)-->
▲| signature_alt =
▲| 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]]'' 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=December 28, 2014|archive-url=https://web.archive.org/web/20141228142626/http://www.curiouscook.com/site/about-harold-mcgee.html}}</ref>
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