(October 18, 2010)
Harold McGee is a world-renowned authority of chemistry of foods and cooking and author of two award-winning books; On Food and Cooking and The Curious Cook, as well as many articles and reviews.He has just published his new book; Keys to Good Cooking . In October, he visited Japan for the first time. The Umami Information Center organized a lecture to share his recent thoughts. At the free discution after the lecture, scientists and chefs, Japanese and Westerners exchanged their thoughts on cooking.
