Harold McGee

Writer on kitchen science & now osmocosm, the larger world of smells: NOSE DIVE, ON FOOD & COOKING, KEYS TO GOOD COOKING

[Harold McGee @Harold_McGee]

The paperback of my 2020 book about smells—of food & drink & more—arrives in the US & Canada next week. And OSMOCOSM, the word I coined for the world of smells, is catching on: of course these days not just to communicate, but to sell. So far: a tech conference & a beer.

[Harold McGee @Harold_McGee]

I'm a slow writer, so I've started an experiment to share bits along the way as I revise my first book for the second time: McGee On Food & Cooking, at https://t.co/mIhr0be8JA.

[Harold McGee @Harold_McGee]

@jonny5lake Great to catch up with you and Isa at Trivet, Jonny. Delicious food, wines I'd never tasted before, handsome room--thanks and congrats, see you again next time I get over to London!

[Harold McGee @Harold_McGee]

Yes and yes!

[Barry C Smith @smithbarryc]

St John is very fine place to share thoughts on food and cooking with the incomparable @Harold_McGee . Huge thanks to Trevor Gulliver for his food and wine choices

[Harold McGee @Harold_McGee]

At last! Postponed for nearly 3 years. No better luncheon companions.

[Barry C Smith @smithbarryc]

A sight for sore eyes. Not the delicious St John Grenache Gris, but the effortlessly erudite @Harold_McGee and the impishly dapper Trevor Gulliver

[Harold McGee @Harold_McGee]

Grants to attend the July Oxford Food Symposium: deadline extended to March 15!

[Harold McGee @Harold_McGee]

Early-career food professionals worldwide: the @OxfordFoodSymp returns in July & offers grants to help you attend & work w guest chefs. OFS is the OG international food conference, going strong for 40+ years. Apply by 1 March: https://t.co/JunMNiy017

[Harvard Science Book Talks @HarvardSciTalks]

Thursday, Feb. 23 @ 6pm! @Harold_McGee presents NOSE DIVE: A FIELD GUIDE TO THE WORLD'S SMELLS

Details:https://t.co/RE1geQ1GEk

[Harold McGee @Harold_McGee]

Early-career food professionals worldwide: the @OxfordFoodSymp returns in July & offers grants to help you attend & work w guest chefs. OFS is the OG international food conference, going strong for 40+ years. Apply by 1 March: https://t.co/JunMNiy017

[Harold McGee @Harold_McGee]

Early readers of my NOSE DIVE: I revamped the index A-Z for paperback to make more complete & intuitive. Subentries begin w definition of idea/molecule/material, then track it through world. Get at https://t.co/OfmbZ1L7Th. 🙏 🙏🙏 @marionnestle for constructive critique!

[Harold McGee @Harold_McGee]

@mengerin I wouldn’t say one is more effective than the other—they’ll give different flavor balances. Not so much a matter of science as preference and proportions.

[OxfordFoodSymp @OxfordFoodSymp]

Our next #KitchenTable is on Wednesday October 19. We'll be talking with four of our Young Chefs and Harold McGee about the many paths open to chefs, the challenges they face, & the decisions they've made. https://t.co/c4827Rmh48

[The American Scholar @TheAmScho]

Listen to @harold_mcgee explain the universe of smells—which he dubs “the osmocosm”—and you’ll never breathe in the aroma of fresh-baked cookies the same way again

https://t.co/HTeE2IP1we

[Harold McGee @Harold_McGee]

As an alum I’m happy to help kick off @CaltechLive’s book series on Cooking & Science, hosted by student programs chef @mannion_caltech whose classes have cooked for eg Stephen Hawking! Online this Thurs 7/28, 6pm PDT. https://t.co/nCDco1toAc

[Harold McGee @Harold_McGee]

The in-person @OxfordFoodSymp is back this July, and so are grants for early-career food professionals––please spread the word! OFS is the OG international food conference, open to all for 40+ years, now with online sessions as well. https://t.co/6E6B9y47YY

[The Four Top @The4Top]

For our next #DessertCourse, @Harold_McGee recommends John Lanchester’s book The Debt to Pleasure for some pleasure reading that includes wonderful summaries of food and drink experiences. Check it out here! https://t.co/izwuDTMmlu

[The Four Top @The4Top]

One of the most beautiful parts of wine is the collaborative experience of tasting with other people. @Harold_McGee explains how sharing those moments can actually enhance and heighten the experience.

[Editorial Debate @debatelibros]

En esta obra de asombrosa sabiduría y originalidad, @Harold_McGee destila la ciencia que hay detrás de los olores hasta obtener una guía accesible y muy entretenida sobre los aromas del mundo.

Hoy llega a las librerías #AromasDelMundo https://t.co/sxNbhGP6i1 #NovedadesPenguin

[Libros a la brasa @librosalabrasa]

Llevaba un tiempo esperando la traducción de este magnífico estudio del gran @Harold_McGee sobre el mundo de los aromas. Una vez más lo edita @debatelibros en español. Todo lo que se puede saber sobre biología, química y cultura de los olores en un libro apasionante.

[Katherine Cole @kcoleuncorked]

In this era of #Covid and robot apps that can smell, it's worth considering what our noses do and where aromas come from. (Outer space!?) Tune into Ep. 95 of @The4Top to hear @Harold_McGee and @hobywedler talking SMELLS!

https://t.co/vFm111lIMz

[Harold McGee @Harold_McGee]

my thanks to you--glad to know it!