Harold McGee Lecture Series April 22, 2010

How can your readers become better cooks? Besides having a good palate and lots of experience, it helps to have factual knowledge of ingredients, techniques and the ways they interact during cooking. But the application of science to cooking involves greater rewards than a list of reliable formulas and measurements. A scientific point of view can encourage cooks to rethink traditional techniques and assumptions about food, and bring about a depth of understanding that can ultimately lead to increased culinary creativity.

The French Culinary Institute will be offering a three-day course with Harold McGee, renowned author of On Food and Cooking and one of the world’s most respected authorities on science and food, is joined by Vice President of Culinary Arts, Nils Norén, and Dave Arnold, Director of Culinary Technology. Combining the expertise of scientist, chef, and technologist, this course offers a multi-disciplinary perspective on food and cooking. Interactive sessions will weave together experimental demonstrations with a multitude of tastings, scientific explanation and lively discourse. The discussion of conventional and cutting-edge cooking methods, taste perceptions and the chemistry of flavor will give students the tools to think more precisely about food, and to gain greater control—and better results—in the kitchen.