Nose Dive with Harold McGee: Class Recording

Author Harold McGee joins us for a very special talk on the science of scent.

https://youtu.be/5QLjciFgUGA

About this Digital Session:

In this author talk, we are joined by Harold McGee, celebrated author of On Food and Cooking and Nose Dive: A Field Guide to the World’s Smells, for a dive into the fascinating world of flavor and scent.

McGee guide us through the science and stories behind the smells and tastes that shape our culinary experiences. From the earthy to the ethereal, uncover how understanding aroma can transform the way you approach cocktail making.

This conversation is a journey to the far reaches of the cosmos and deep time, all the way down to the molecular compounds shaping the taste of your favorite Bourbon. We talk about Amazonian ants, why Parmesan can taste like pineapple, and how to supercharge your creativity through scent.

Whether you’re a flavor enthusiast or a curious beginner, this session will inspire and enlighten your senses:

• Discover Hidden Flavor Languages!
• Surprising Connections = Better R&D
• Strengthen Your Senses to master your craft

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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.

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