BOONE—Food writer and chemist Harold McGee will talk about the chemistry of foods and cooking during an April 24 talk at Appalachian State University.
The presentation begins at 7 p.m. in I.G. Greer Auditorium. A question and answer session and a book signing will follow his lecture. The public is invited.
McGee’s talk is presented in collaboration with the university’s Morgan Lecture Series in the Sciences by the University Forum Series.
McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written the prize-winning books “On Food and Cooking” and “The Curious Cook,” as well as articles and reviews. He also writes a column for the New York Times called “The Curious Cook,” which examines and sometimes debunks conventional kitchen wisdom.
McGee “writes about the science of food and cooking: where our foods come from, what they are and what they’re made of, and how cooking transforms them,” according to his Curious Cook website. For instance, a recent post explored the caramelization of sugar; others have explored food and bacteria, brewing iced tea and coffee, and gourmet salts.