Kitchen experimental

Harold McGee explores ‘the science of deliciousness’

By Gabe Quitslund

January 3, 2007

Harold McGee is arguably the nation’s best-known writer on food science. Over the last two decades, his two books, On Food and Cooking and The Curious Cook, have become classics, especially among the kitchen curious.

McGee is a leader in molecular gastronomy, which he defines as the “scientific study of deliciousness.” This food movement is hungrily compiling information about the ways in which physics, chemistry, and biology are involved in everything we eat.

To many, McGee is a hero; Bill Buford, the New Yorker writer and author of Heat, calls him the most important food writer alive, and the food blogger and author Michael Ruhlman believes McGee should have “official National Treasure status.”

A taste of McGee’s critical way of thinking: He suggests pre-chilling the breasts of a whole turkey with ice packs in order to rectify the different cooking times of white and dark meats. Usually, McGee’s ideas are easily applicable to everyday cooking.

Want to read more, but aren’t sure you’re ready for a three-pound tome on science and food? Gain a sense of McGee in his new New York Times column or at his blog, The Curious Cook.