James Beard award-winning writer Harold McGee, author of the seminal “On Food and Cooking: The Science and Lore of the Kitchen,” and the more recent “Nose Dive: A Field Guide to the World’s Smells,” will be featured on Caltech’s new series, Behind the Book: On Cooking and Science, on Thursday, July 28, at 6 p.m.
A Caltech alum, McGee will be the first author in this new digital Caltech Public Programming subseries featuring the campus’ own food guru, Tom Mannion, Instructor of Culinary Science. Throughout the series, Mannion will be in conversation with authors of books that examine the intersection of food and science.
Harold McGee is the author behind a kitchen classic for over 35 years and hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984. “On Food and Cooking: The Science and Lore of the Kitchen” pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. It was first published in 1984 and revised in 2004.
Though other books have been written about kitchen science, “On Food and Cooking” remains unmatched in its accuracy and clarity. Because of the book, McGee earned an iconic status among chefs who wanted to test the boundaries between stoves and Bunsen burners.
This virtual conversation will take place via Zoom. It’s free and open to the public, and a live Q&A will follow. A recording of this event will be available on Caltech’s YouTube channel within a week of the live event.
Advanced registration is required. To register, visit https://caltech.zoom.us/webinar/register/WN_xsssxqOSRQC-F_6SAJZPnw.
For more information, call (626) 395-4652 or visit http://events.caltech.edu.
