Meet Harold McGee, the man who literally wrote the book on science & cooking. His career defining book,On Food & Cooking, has been referenced as a cooking bible for a generation of forward thinking chefs and culinary professionals. On Evoluationaries, discover how a question from a friend on beans and flatulence inspired Harold to make a career of researching and writing about what happens when we cook, prepare and consume food. Harold McGee is largely responsible for the molecular gastronomy/modernist cuisine movement and is cited as a major influence from the likes of Heston Blumenthal, Alton Brown and Dave Arnold. Harold’s passion for gastronomic knowledge has changed the way we eat food in this country, and his journey is as inspiring as his work. This program was sponsored by Tekserve.

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