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关于食物和烹饪:厨房的科学与知识
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课程介绍
McGee recounts how he moved from studying astronomy, to teaching literature and writing, to writing about the science of cooking, to designing an experiment to address the question of why you should beat egg whites in a copper bowl, and ultimately to a successful career as a food science book author, blogger, columnist and lecturer.
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讲师介绍
  • 讲师:阿罗德·麦基(Author)

    Harold James McGee is an American author who writes about the chemistry and history of food science, cooking andmolecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitcheninitially published in