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Wisdom From Harold McGee

Harold-McGee.jpgWriter and food scientist Harold McGee spoke at the Bay Area's French Culinary Institute recently, telling the audience that "cooking is no longer national or traditional — it is now personal.” A few more McGee wisdom drops: Taste is a matter of our genes and experience, and GMOs are here "whether or not we want them." The biggest development in cooking technique: “It is the first time in cooking that cooks can control temperature.” [ISSF]

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