Harold McGee

Harold McGee (born 1951) is an American author whose work focuses on the chemistry, methods, and history of cooking and food preparation. He initially intended to study astronomy and physics, but instead studied literature at Yale University, where he earned a doctorate. He subsequently taught literature and creative writing for several years. In 1984, he published his first book, “On Food and Cooking: The Science and Lore of the Kitchen,” which helped prepare the way for the development of molecular gastronomy. McGee wrote for publications including Nature, Physics Today, Fine Cooking, Food & Wine, and The New York Times, and lectured on the chemistry of cooking.