Harold McGee: Difference between revisions

'''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|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 |archivedate=2014-12-28|archiveurl=https://web.archive.org/web/20141228142626/http://www.curiouscook.com/site/about-harold-mcgee.html}}</ref>

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|s2cid=31829606}}</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|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|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|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}}</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.