{"id":4013,"date":"2025-05-08T03:53:00","date_gmt":"2025-05-08T03:53:00","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=4013"},"modified":"2025-05-15T19:04:55","modified_gmt":"2025-05-15T19:04:55","slug":"nose-dive-harold-mcgee","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/nose-dive-harold-mcgee\/","title":{"rendered":"Nose Dive with Harold McGee: Class Recording"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Author Harold McGee joins us for a very special talk on the science of scent.<br><\/h3>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/youtu.be\/5QLjciFgUGA\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Nose Dive: Harold McGee and the Science of Scent\" title=\"Play video &quot;Nose Dive: Harold McGee and the Science of Scent&quot;\">https:\/\/youtu.be\/5QLjciFgUGA<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/youtu.be\/5QLjciFgUGA\" title=\"Nose Dive: Harold McGee and the Science of Scent\">Nose Dive: Harold McGee and the Science of Scent (https:\/\/youtu.be\/5QLjciFgUGA)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">About this Digital Session:<\/h4>\n\n\n\n<p>In this author talk, we are joined by Harold McGee, celebrated author of <em>On Food and Cooking<\/em> and <em>Nose Dive: A Field Guide to the World\u2019s Smells<\/em>, for a dive into the fascinating world of flavor and scent.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Whether you\u2019re a flavor enthusiast or a curious beginner, this session will inspire and enlighten your senses:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Discover Hidden Flavor Languages<\/strong>!<\/li>\n\n\n\n<li><strong>Surprising Connections<\/strong> = Better R&amp;D<\/li>\n\n\n\n<li><strong>Strengthen Your Senses <\/strong>to master your craft<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>About Your Teacher:<\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" sizes=\"(max-width: 480px) 100vw, (max-width: 768px) 100vw, (max-width: 1024px) 90vw, (max-width: 1440px) 80vw, 700px\" src=\"https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/04\/Harold-McGee-author.jpg\" alt=\"Harold McGee Author\" class=\"wp-image-3029\" style=\"width:438px;height:auto\" \/><\/figure>\n\n\n\n<p><strong>Harold McGee<\/strong><\/p>\n\n\n\n<p><a href=\"https:\/\/www.instagram.com\/mcgee.onfood.onsmells\/\"><strong>Harold McGee<\/strong><\/a> studied at Caltech and Yale, and since 1980 has been writing about the science of food and cooking. He\u2019s the author of the award-winning book <a href=\"https:\/\/en.wikipedia.org\/wiki\/On_Food_and_Cooking\"><em><strong>On Food and Cooking: The Science and Lore of the Kitchen<\/strong><\/em><\/a>, a visiting lecturer in Harvard University\u2019s course \u201cFrom Haute Cuisine to Soft Matter Science,\u201d and a former columnist for The New York Times. He\u2019s been named food writer of the year by Bon App\u00e9tit magazine and appeared on the TIME 100, an annual list of the world\u2019s most influential people.<\/p>\n\n\n\n<p>McGee\u2019s latest book is <a href=\"https:\/\/www.penguinrandomhouse.com\/books\/302507\/nose-dive-by-harold-mcgee\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em><strong>Nose Dive: A Field Guide to the World\u2019s Smells<\/strong><\/em><\/a>. 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 <em>Nose Dive<\/em> 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.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<p><strong>Want to know about upcoming free classes? <a href=\"https:\/\/www.campariacademy.com\/en-us\/subscribe\/\">Sign up for our newsletter!<\/a><\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-default\" \/>\n\n\n\n<h4 class=\"wp-block-heading\">Thirsty for more? Check out these popular class recordings:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/rejiggering-the-menu-mark-murphy\/\">Building a Successful Bar Menu &#8211; Mark Murphy<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/clarified-milk-punch\/\">Clarified Milk Punch \u2013 Josh Seaburg<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/dave-arnold-spin-cycle\/\">Spinzalls &amp; Clarification\u2026And So Much More \u2013 Dave Arnold<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/how-to-carbonate-cocktails\/\">Carbonating Cocktails \u2013 Bart Miedeksza &amp; Valentino Girotto<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/frozen-drinks\/\">Do Frozen Drinks Right \u2013 Michael Moberly<\/a><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Author Harold McGee talks scent and flavor on a molecular level, from the cosmos to why your next Daiquiri might need Parmesan&#8230;<\/p>\n","protected":false},"author":23624,"featured_media":3992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[98,21],"tags":[],"global-tags":[],"theme":[],"class_list":["post-4013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-past-events","category-training"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nose Dive with Harold McGee: Class Recording - Campari Academy<\/title>\n<meta name=\"description\" content=\"Author Harold McGee talks about scent, flavor, and providing a roadmap for creative bartenders. 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