Behind The Book: On Cooking and Science with Harold McGee
"Behind The Book: On Cooking and Science" - Harold McGee in Conversation with Tom Mannion, Caltech Instructor of Culinary Sciences.
A kitchen classic for over 35 years and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, then later revised in 2004, On Food & Cooking: The Science & 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. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in its accuracy and clarity. It earned McGee an iconic status among swaggering chefs who wanted to test the boundaries between stoves and Bunsen burners.
In recent decades, a number of chefs/authors/scientists began to enlighten us with books that explore the intersection of food and the sciences. We're proud that we are beginning this new subseries with alumnus Harold McGee joined by Caltech's Tom Mannion. Harold is the acknowledged pioneer author who has inspired many others to connect their passions for food and science in books that we'll be celebrating in the coming months.
Join us live as author Harold McGee and Caltech Instructor of Culinary Sciences, Tom Mannion, engage in an exciting conversation on the science of food, cooking, and smells! McGee's book Nose Dive: A Field Guide to the World's Smells will be released in paperback this October. Stay afterwards for a live by a Q&A.