I've been writing for more than four decades about the science of food and cooking: where our foods come from, what they are and what they're made of, and how cooking transforms them. More recently I've been working on a book about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.
On this site you can find out about me, my new book Nose Dive, and my books about food. You can also read the columns I contributed to the New York Times food pages from 2006 to 2011, various posts on kitchen science, and the story of the Erice Workshops on Molecular and Physical Gastronomy, which I helped organize in the 1990s. And there's a page devoted to my sister and first illustrator, Ann McGee Kurz.
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