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Nature 400, 17-18 (1 July 1999) | doi:10.1038/21775
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Dean, Faculty of Science
- University of Victoria
- Victoria, British Columbia, Canada
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Taking stock of new flavours
Harold McGee1
What's in a taste? Chemists can isolate the components of flavours, and biologists have begun to explain how our bodies enjoy them, but cookery will remain more art than science for a while yet.
- Harold McGee is at 838 La Jennifer Way, Palo Alto, California 94306, USA. He is the author of On Food and Cooking: The Science and Lore of the Kitchen, and The Curious Cook (Scribner, Collier).
e-mail: Email: hjmcgee@alumni.caltech.edu
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