Harold McGee | Nose Dive: A Field Guide to the World's Smells | Talks at Google
152Harold McGee discusses his latest book "Nose Dive: A Field Guide to the World's Smells". "Nose Dive" began as a project about the flavors of food and drink, but expanded over the course of a decade to encompass the smells of the material world at large, which flavors often echo. Smells are triggered by molecular bits of that world, and "Nose Dive" explores their presence in interstellar space and the early earth, in forests and meadows, seacoasts and cities, in and on our own bodies, and finally their contribution to incense and perfumes, food and wine and spirits.
Harold McGee studied at Caltech and Yale, and since 1980 has been writing about the science of food and cooking. He’s the author of the award-winning book "On Food and Cooking: The Science and Lore of the Kitchen", a visiting lecturer in Harvard University’s course “From Haute Cuisine to Soft Matter Science,” and a former columnist for The New York Times. He’s 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.
Get the book here: http://goo.gle/3cHZync.
For more information on Harold, please visit https://www.curiouscook.com/.
Moderated by Alex Wiltschko.
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