Culinary Science Expert Harold McGee Lectures at CIA
The topic was “Innovation and Science in the Culinary World.” The speaker was the legendary Dr. Harold McGee, of On Food and Cooking: The Science and Lore of the Kitchen fame. And the rapt audience was a gathering of more than 600 CIA students.
Understanding the science behind flavor and cooking is of great interest and career value to culinary students and professionals alike. The work of industry innovators like Heston Blumenthal and Ferran Adrià can be traced back to Dr. McGee and his ability to translate science in a meaningful way for chefs and non-scientists.
The April 23 lecture was part of the CIA’s Culinary Arts and Science Seminar Series, which brings influential scientists and culinary professionals to campus to share their perspectives on food and flavor. Following his presentation, Dr. McGee fielded questions from students and faculty about the science of flavor, innovation in the kitchen, and how he found his way to a career at the nexus of art and science.