Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen
McGee recounts how he moved from studying astronomy, to teaching literature and writing, to writing about the science of cooking, to designing an ...
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
Speakers: Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking ...
10 must-see episodes of Star Trek
With so many new series popping up on streaming services and DVD every day, it gets harder and harder to keep up with new shows, much less the all-time classics. With TV Club 10 , we point you toward the 10 episodes that best represent a TV series, classic or modern. If you watch those 10, you’ll have a better idea of what that series was about, without having to watch the whole thing. These are not meant to be the 10 best episodes, but rather the 10 most representative episodes.
Star Trek isn’t just a show: It’s a cult, an in-joke, a war cry, and, for the uninitiated, a prime example of all that is obsessive and bizarre in nerd culture. The original series has spawned spin-offs, movies, and more. It has transcended its cheap sets and rubber prosthetics to become a part of our modern mythology.
On Science Lore Kitchen News
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Gift Guide 2011 Any way you cut it, it's a great book for a history buff, a medical lore fan, or a future surgeon. If there's somebody on your gift list who wants to be well from the inside out, then you'll be doing a good thing by giving "Spontaneous Happiness" by ... |
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Food science: Chemistry for the hungry Molecular gastronomy's application of scientific principles to food preparation is positively changing the age-old lore of how to cook, and this is what makes it so appetising a study. The bridge between food scientists and chefs that MG provides has ... |
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Food: Heston Blumenthal But I'd say the most important one, the one that changed the way I thought about cooking, was Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. I came across it in 1985 and remember it said: "We know that browning meat doesn't ... |
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Chemistry of a perfect pie crust There may be no equal in kitchen mishap woe to dropping a pie. According to Harold McGee in "On Food and Cooking, the Science and Lore of the Kitchen," there are three pastry styles, each of which is determined by the way fat meets dough. ... |
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On the Wall Local photographer Jon Matthies has an eclectic portfolio of industrial and constructive images saturated with history and local lore, whether taken in Flagstaff or other towns and cities across the United States. Matthies has an eye for isolating ... |
Comments
Lynn Bruen says:
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover): Harold McGee's On Food and Cooking is a ki...
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover): Harold McGee's On Food and Cooking is a ki...
Jan-Harald Fredrikse says:
I just bought: 'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee via @
I just bought: 'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee via @
Ducksburg says:
@ Harold McGee _On Food and Cooking: The Science and Lore of the Kitchen_
@ Harold McGee _On Food and Cooking: The Science and Lore of the Kitchen_
