Harold McGee’s Olefactory Journey
Our next program at Foreign Cinema features Harold McGee in conversation with Emily Luchetti about his new book, Nose Dive: A Field Guide to the World’s Smells.
The book began as a project about the flavors of food and drink, but expanded over the course of a decade to encompass the smells of the material world at large, which flavors often echo. Smells are triggered by molecular bits of that world, and Nose Dive explores their presence in interstellar space and the early earth, in forests and meadows, seacoasts and cities, in and on our own bodies, and finally their contribution to incense and perfumes, food and wine and spirits.
Join us for a lively discussion. Ominivore Books will there with his book for sale!
Harold McGee studied at Caltech and Yale, and since 1980 has been writing about the science of food and cooking. He’s the author of the award-winning book On Food and Cooking: The Science and Lore of the Kitchen, a visiting lecturer in Harvard University’s course “From Haute Cuisine to Soft Matter Science,” and a former columnist for The New York Times. He’s been named food writer of the year by Bon Appétit magazine and to the TIME 100, an annual list of the world’s most influential people.
About Emily Luchetti - Throughout her career, Emily has been the pastry chef at Stars, Farallon, Waterbar, Marlowe and Park Tavern Restaurants. She is the author of 6 cookbooks. Luchetti’s honors include the James Beard Foundation Award for Outstanding Pastry Chef and induction in Who’s Who of Food and Beverage. She currently spends her time making jam and bean to bar chocolate to sell at pop ups.
