curious cooks
London
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.