Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He has written two seminal books on kitchen science: On Food and Cooking: the Science and Lore of the Kitchen and The Curious Cook. He is known for examining–and often debunking–conventional kitchen wisdom. Before becoming a writer, McGee was a literature and writing instructor at Yale University.
In this speech from the first MAD Symposium, Planting Thoughts, McGee dissects the basics of plant flavor, in captivating fashion.
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