What is the author's style in On Food and Cooking by Harold McGee?

The author discusses food from a personal, historical and scientific point of view. His years of work in food chemistry, food physics, as well as in food in general, lends a sense of intelligence and depth to the work that would otherwise not be possible. Without McGee's vast research into the history, development, chemical makeup and societal views of foods ranging from milk to spices to meat to breads to sweets, the book would be just another cookbook. This book, however, goes far beyond that simple premise to expand every aspect of food, lending a better understanding not only of foods, but of the cooking process.

It is McGee's knowledge of the science of food that allows these themes to come through clearly, precisely and accurately but with a lightness that makes the text easy to read. While McGee does not push his opinions often throughout the book, he does mention on several occasions a desire to limit any possible cruelty to animals and encourages readers to purchase free range chickens, support dairies with sanitary conditions and to support local farmers. He also supports organic foods, mentioning often that technology has limited food flavors greatly.