A CONVERSATION WITH HAROLD MCGEE
As every good product developer knows, much of the sensory experience
from eating (or “tasting”) food is from our olfactory receptors.
Our sense of smell is critically important to creating delicious foods and
beverages, but it’s also involved in so much more, from choosing a life
partner to staying alive in a dangerous world.
Mattson is honored to host Harold McGee, author of On Food and Cooking,
as he discusses his new book about aromas, A Field Guide to the World’s
Watch our conversation with the man who, literally, wrote the book on
cooking with science.