Harold McGee
Harold James McGee is a renowned American author specializing in food science and culinary history.
His seminal work, "On Food and Cooking: The Science and Lore of the Kitchen," first published in 1984 and revised in 2004, has become a cornerstone in food science education.
As a visiting scholar at Harvard University, McGee's scientific approach to cooking has garnered widespread acclaim and influenced numerous chefs and food writers.
His work has won multiple awards and is extensively used in university food science courses.
McGee's ability to explain complex culinary concepts has made him a respected figure in both academic and professional culinary circles.
