Behind The Book: On Cooking and Science w/ Harold McGee

A kitchen classic for over 35 years and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984 (later revised in 2004), On Food & Cooking: The Science & Lore of the Kitchen, written by Caltech Alum and Author Harold McGee, pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in its accuracy and clarity. It earned McGee an iconic status among swaggering chefs who wanted to test the boundaries between stoves and Bunsen burners.

Join us live as author Harold McGee and Caltech Instructor of Culinary Sciences, Tom Mannion, engage in an exciting conversation on the science of food, cooking, and smells. McGee's book Nose Dive: A Field Guide to the World's Smells will be released in paperback this October. Stay afterwards for a live by a Q&A.