HRN Hall of Fame: Harold McGee
Nominated by: Modernist BreadCrumbs
Harold McGee’s contributions to food chemistry are unmatched. In 2004, the revised edition of his book On Food and Cooking: The Science and Lore of the Kitchen, was named the best food reference by the IACP and the James Beard Foundation. Since 2011, he has been a visiting lecturer art Harvard University. We love having him on Modernist BreadCrumbs because he distills a complicated scientific process into something all our listeners can understand and never fails to encourage people to experiment and embrace the unknown.
Appearances on HRN: