A comprehensive guide to the science and history of food and cooking, blending chemistry and culture.
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Owned
A comprehensive guide to the science and history of food and cooking, blending chemistry and culture.
About
Details
He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004. McGee is a visiting scholar at Harvard University.
What's Inside
will contain mild spoilers
Romance & sex
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No sexual content present.
Violence & gore
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No violence or gore depicted.
Profanity
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No profanity or strong language present.
Substance use
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Brief mentions of alcohol in culinary contexts; not glamorized.
LGBTQ+ Rep.
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No evidence found in available sources.
Religious content
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No religious themes present.
Magic & witchcraft
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No witchcraft or occult content depicted.
Occult / demonology
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No evidence found in available sources.
Political content
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No political or ideological messaging present.
Self-harm / suicide
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No evidence found in available sources.
Abuse & suffering
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No evidence found in available sources.
Other
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No information found.