Spotlight Session: From Food Flavors to the World's Smells
Harold McGee has been writing about the science of food and cooking for four decades. He's the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and a former columnist for the New York Times. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world's most influential people. Since 2010, he's been a visiting lecturer at Harvard University in their course “Science and Cooking: From Haute Cuisine to Soft Matter Science.” He lives in San Francisco.