Harold McGee writes about the science of food and cooking.
He started out studying astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking won a number of international awards. In 2005, Bon Appétit magazine chose McGee as food writer of the year, and in 2008, Time Magazine named him to its annual list of the world’s most influential people.
From 2006 to 2011 he wrote a monthly column, “The Curious Cook,” for The New York Times, and since 2011 has been a visiting lecturer in the Harvard University course "From Haute Cuisine to Soft-Matter Science."
He is currently writing a book about the science of smells.
2019 marks the first year of Harold McGee's participation as a judge in The Art and Olfaction Awards. He will serve as a judge for the Aftel Award for Handmade Perfume.