哈罗德·麦吉

哈罗德·麦吉

Harold McGee
生卒
1951 –
国籍
美国
外文名
Harold McGee

照片:https://www.flickr.com/photos/9311466@N08/,CC BY-SA 2.0,来自维基共享资源「Harold McGee.jpg」(经缩小)。

生平与创作

哈洛德·马基(英语:Harold McGee,1951年10月3日—)是一位美国作家和食品科学与烹饪的化学与历史学家,1978年毕业于耶鲁大学,导师哈罗德·布鲁姆,主要作品有《食物与厨艺》(On Food and Cooking: The Science and Lore of the Kitchen,1984年初版,2004年再版)等。

以上文字摘自维基百科「哈洛德·马基」(去掉了参考文献等尾部小节),按 CC BY-SA 4.0 使用,作者为维基百科的各位编者。

中文维基百科的条目比较短,下面附上英文维基百科的内容(英文原文):

Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 and revised in 2004.

Early life

McGee was born on 3 October 1951 in Cambridge, Massachusetts, to Louise (Hanney) and Charles Gilbert McGee, and raised in Elmhurst, Illinois. He was educated at the California Institute of Technology (Caltech), initially studying astronomy, but graduating with a Bachelor of Science (BS) degree in Literature in 1973. He went on to complete a PhD on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978.

Career

Before becoming a food science writer, McGee was a literature and writing instructor at Yale. He has also written for Nature, Health, The New York Times, the World Book Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today. He has lectured on kitchen chemistry at cooking schools, universities, the Oxford Symposia on Food and Cookery, the Denver Natural History Museum, and the Fermi National Accelerator Laboratory. For a brief time he wrote a regular column for the New York Times, The Curious Cook, which examined, and often debunked, conventional kitchen wisdom. His book on smells was published in 2020 .

With Dave Arnold and Nils Norén, McGee teaches a three-day class, The Harold McGee Lecture Series, at the French Culinary Institute in New York City.

Awards and honors

McGee is a visiting scholar at Harvard University.

His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities.

Influences

McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as David Chang and J. Kenji Lopez-Alt.

Personal life

McGee married his college girlfriend Sharon Rugel Long on July 7, 1979; they divorced in 2004. They had two children, son John (born 1986) and daughter Florence (born 1988).

以上文字摘自英文维基百科「Harold McGee」(去掉了参考文献等尾部小节),按 CC BY-SA 4.0 使用,作者为维基百科的各位编者。

资料卡

出生
1951 年 10 月 3 日
职业
作家
使用语言
英语
就读学校
加州理工学院、耶鲁大学
领域
食品科学
配偶
莎伦·R·朗(1979)
代表作
食物和烹饪
获奖
向公众阐释化学之詹姆斯奖(2008)

资料卡来自 Wikidata Q745396(CC0),众包数据,个别字段可能不全。

本站收录的作品(1)

作品年表(5 本)

本站书库里署名哈罗德·麦吉的书(Open Library 上至少 10 人加过书架的才收),按首版年份排(有本站书页的用 Wikidata 记的首版年,其余用 Open Library 的);年份偶尔记成后来的版本或译本,以原书为准。全部作品见 Open Library。

  1. 1984食物和烹饪On food and cooking书架 163
  2. 1990The curious cook书架 26
  3. 2004McGee on Food and Cooking书架 12
  4. 2010Keys to good cooking书架 13
  5. 2013La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida - 7. ed.书架 15

同时代的美国作家

资料来源