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The Science of Food: From Geek to Chic

Friday, May 31, 2013
7:00 pm - 8:30 pm

In 1984, Harold McGee’s beloved book, On Food and Cooking renewed our awareness of the inextricable link between science and cooking, and we began to shift our attention towards the value of that relationship.  In 2011, Modernist Cuisine took the science of food to a new aesthetic extreme.  In that span of 30 years, the culture and attitudes surrounding food science have evolved as much as its tools and technology. Harold McGee, Maxime Bilet, and Anne McBride discuss these advances, illustrated in the contrasts between these two ground-breaking books.


Anne E. McBrideFood Writer, Editor, Consultant

Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival.

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Maxime BiletChef, Author

Maxime Bilet is the co-author of Modernist Cuisine: The Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and the International Association of Culinary Professionals’ Visionary Achievement, among many other awards. He is also the co-author and of Modernist Cuisine at Home.

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Marion NestleProfessor, Author

Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU. She holds a doctorate in molecular biology. Her books, Food Politics and What to Eat won James Beard Awards; Why Calories Count won the 2013 IACP food matters book award.

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Harold McGeeFood Author

Harold McGee writes about the science of food and cooking. He has been named food writer of the year by Bon Appetit magazine, and to the TIME 100, an annual list of the world’s most influential people. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University.

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