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Harold McGee : ウィキペディア英語版 | Harold McGee
Harold James McGee is an American author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book ''On Food and Cooking: The Science and Lore of the Kitchen'' initially published in 1984〔''On Food and Cooking: The Science and Lore of the Kitchen'' (1984) ISBN 0-684-18132-0〕 and revised in 2004.〔(Food Scientist Harold McGee: 'On Food' ), NPR December 2004〕〔(Cooking with IEEE Spectrum: Harold McGee )〕 == Education ==
McGee was educated at the California Institute of Technology (Caltech), initially to study astronomy,〔 but graduating with a B.S in Literature in 1973. He went on to do a Ph.D on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978.〔
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