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Harold McGee, author of best-selling book, On Food And Cooking, talks to Flavour about minerality, academia and molecular gastronomy. Opinion Harold McGee's book, On Food And Cooking, published in 1984, revolutionised the role of science in the kitchen. He is a prolific food writer with three books, five years of columns for the New York Times and a Nature paper to his name. He is an advisor to many of the world's best restaurants and talks to Flavour about the science of cooking.doi:10.1186/2044-7248-2-13 fatcat:qtueyrg2bjd63hsb6ge2izpnpi