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Harold McGee Writing Styles in On Food and Cooking

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 502 words
(approx. 2 pages at 300 words per page)
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Style

Perspective

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...

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This section contains 502 words
(approx. 2 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
Copyrights
On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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