HRN Hall of Fame: Harold McGee

Credit: Elli Sekine

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:

Modernist Breadcrumbs: Emboiled in Lyes
Cooking Issues: Precious Abalone Flesh
Cooking Issues: Mcgeez Nuts
Cooking Issues: The Curious Cook, Harold Mcgee
Japan Eats!: Science in Japanese Food
Cooking Issues: Harold Mcgee Returns
Cheese Moves: Milk & Cheese Science with Harold Mcgee
Cooking Issues: Harold Mcgee!
Cooking Issues: Testing Harold Mcgee
Evolutionaries: Harold Mcgee
Cooking Issues: Live Readings with Harold Mcgee
Cooking Issues: Circulation And Clarification
Cutting The Curd: Butter!!!
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