Nose Dive: The Science of Scent with Harold McGee
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Date
13 May, 2025 -
Time
12 PM PT / 3 PM ET -
Event Type
Online -
Open for
Registration Required
Nose Dive: The Science of Scent with Harold McGee
RSVP FOR THIS DIGITAL SESSION HERE!
Dive into the fascinating world of flavor and scent with Harold McGee, celebrated author of Nose Dive: A Field Guide to the World’s Smells.
In this class, Harold will guide you through the science and stories behind the scents and tastes that shape our culinary experiences. From the earthy to the ethereal, discover how understanding aroma can transform the way you approach cocktail making.
Come get nerdy on molecular compounds (Ants! Whiskey barrels!), sensory training tips, and how thinking about flavor as a language will supercharge your creativity.
Whether you’re a flavor enthusiast or a curious beginner, this session will inspire and enlighten your senses:
- Discover the Hidden Language of flavor and scent!
- Explore Hidden Connections = make wilder drinks
- Unlock Scent with science and training tips
ABOUT THE CLASS
Date: Tuesday, May 13
Time: 12 PM PT / 3PM ET
Where: Online
This is a free 1 hour digital class open to 21+ US bartenders. Register here!
About Your Teacher:
Harold McGee
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 appeared on the TIME 100, an annual list of the world’s most influential people.
McGee’s latest book is Nose Dive: A Field Guide to the World’s Smells. It 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.