@harold_mcgee - Twitter Profile Analysis

Analysis of 200 tweets by Harold McGee, from 24 Oct 2020 to 19 Jul 2021.

@harold_mcgee twitter profile photo

Harold McGee


Writer on kitchen science & now osmocosm, the larger world of smells: NOSE DIVE, ON FOOD & COOKING, KEYS TO GOOD COOKING

Walmart eBooks by Rakuten Kobo

641 tweets
137 favourites
<1 tweet per day
2010 since
305 following
1,046 listed
San Francisco location

Top Tweets by @harold_mcgee

Harold McGee
. . . y también la proxíma traducción, en español--'Aromas del Mundo: Una Guía para Narices Inquietas'! @debatelibros https://t.co/TWKcS6P5oo
19 Jul, 2021 - 08:04 PM UTC
Harold McGee
thanks for the photo--I'm glad to see it on display! https://t.co/PFPcDamHwW
19 Jul, 2021 - 07:35 PM UTC
Harold McGee
Thanks, Chris--tho I think I lucked out with the timing. Without that, you or someone like-minded would have done the same. https://t.co/BqScFJzCnt
19 Jul, 2021 - 07:19 PM UTC
Harold McGee
Indeed not! Shirley's one of a kind--kitchen science pioneer, buoyant & tireless teacher, for me a great colleague & pal over four decades, now 80+ & still at it! Here: at '90s Erice workshop between Philly chef Fritz Blank & husband Arch--two other originals, much missed. https://t.co/jRMyTMTLgu
08 Jul, 2021 - 12:13 AM UTC
Harold McGee
Margaret Atwood, Virgilio Martinez, historian Eric Rath, environmental activist Rob Hopkins, contributors from across the globe: join us online next month at the 40th Oxford Food Symposium! Register for limited places: https://t.co/6E6B9y47YY
18 Jun, 2021 - 07:43 PM UTC
Harold McGee
Many thanks for including me in this wonderful group! And reminding us of two great pioneers in food writing, Alan Davidson and Margaret Visser. https://t.co/2JSgFzPl2m
21 Apr, 2021 - 05:06 PM UTC
Harold McGee
OG international food conference, @OxfordFoodSymp, goes online again in July with a wider reach than ever. Early-career chefs can apply for grants to participate gratis: https://t.co/u9hCzIMQVJ
19 Apr, 2021 - 09:40 PM UTC
Harold McGee
"A must-read for chemists & anyone passionate about nature"--thanks, Daniel Sava & @ChemistryWorld! https://t.co/K6zdCnXbm2
16 Apr, 2021 - 09:39 PM UTC
Harold McGee
thanks for opening this 7-year-old file--I think it has aged pretty well, like the cans! https://t.co/pYj3v1rF1Q
07 Apr, 2021 - 01:03 AM UTC
Harold McGee
Looking forward to this & later seeing @madhurjaffrey, @bill_buford, @raymond_blanc & more: great lineup! https://t.co/lkguosHN1R
06 Apr, 2021 - 07:20 PM UTC
Harold McGee
#ScienceRules! my fun chat with @billnye & @coreyspowell about smells common & cosmic: https://t.co/u9pxAa4ahm
27 Mar, 2021 - 06:13 PM UTC
Harold McGee
thanks--my first glimpse of the Dutch edition! Hope you enjoy it. https://t.co/EzLlo3bxdi
27 Mar, 2021 - 05:36 PM UTC
Harold McGee
I enjoyed our chat very much--thanks, Aoife! https://t.co/yrpDcLiiBM
26 Mar, 2021 - 11:30 PM UTC

Top Retweets by @harold_mcgee

Science & Cooking World Congress
At the Science and Cooking World Congress, in 2021 in Barcelona, he will come, neither more nor less than, 👨‍🔬 @Harold_McGee 👨‍🍳 to present his latest book Nose Dive. Get your tickets on our website now‼ https://t.co/XQALCG0gPK
19 Jul, 2021 - 06:30 AM UTC
guy webster
@Harold_McGee Many good meals i had at Deux Chiminee. Fritz was a wonder. Microbiologist turned chef
08 Jul, 2021 - 12:58 AM UTC
Paul Holdengraber
🍲 FERRAN ADRIA Born on this day, in 1962 I recall the thrill of welcoming .@ferranadria @NYPL, showing him the vast menu collection the library continues to collect, followed by a conversation with @CKummer & @Harold_McGee ⤵️ https://t.co/2LzfwJ6hUZ
14 May, 2021 - 07:08 PM UTC
We're starting our #TurquazzTalks with "Garum: Ancient Umami and Modern Gastronomy" on May 15th, 7:30 PM (BST) with #SallyGrainger, @aylinoneytan , @Harold_McGee , @pere_planaguma , #ElvanUysalBottoni & #DimitraMylona To register for the event, visit: https://t.co/8Uaa60NmMX
06 May, 2021 - 03:54 PM UTC
Truth from @Harold_McGee: Once capsaicin molecules are in the cells of your mouth, you can’t really get them back out. “The way you quench the burn of chile peppers is with time. So you quench it with suffering,” he says.
03 May, 2021 - 04:29 PM UTC
The pain. The pleasure. The beauty. The chile pepper! This episode, we dig into the origins of chiles’ fire & how they spread around the world. Plus: How capsaicin works, the rise of the super-hots, & some pain-&-pleasure-filled chile tasting of our own. https://t.co/TMZF9bOVlz
28 Apr, 2021 - 04:12 PM UTC
Angela Clutton
On Tuesday (13th) we open the @britishlibrary Food Season - the brilliant @Harold_McGee talking about his latest book, Nosedive, with the equally brilliant @WigleyTara who sums up here just why you might want to join us for it. https://t.co/8KnSNb75od #BLFoodSeason @kitchenaid_uk
11 Apr, 2021 - 11:02 AM UTC
In our latest episode, @Harold_McGee shares his insights on the molecular makeup of smoke and its fragrance. You can find links to his books on our website.
01 Apr, 2021 - 04:34 PM UTC
Nieuw Amsterdam
Het nieuwe meesterwerk 'De geuren van de wereld' van @Harold_McGee is vanaf vandaag verkrijgbaar! Ga mee op een zintuigelijke reis door de wereld van geuren en ontdek de onzichtbare kanten van ons leven. #degeurenvandewereld #boekentip #ruikdelente #haroldmcgee
01 Apr, 2021 - 02:09 PM UTC
My favourite detail: incomplete combustion was the first pathway to create the compounds we sense as vanilla and cloves; the plant version came later. So, as @Harold_McGee says, really, vanilla smells smoky, rather than smoke smelling vanilla-y.
31 Mar, 2021 - 04:09 PM UTC
Our new @gastropodcast episode on smoke is a must-listen for anyone who likes a peaty whisky, smoked salmon, Frazzles, or BBQ! https://t.co/BA1lKcorlE That's everyone, right?
31 Mar, 2021 - 04:06 PM UTC
Ryan Riley
Out now: the world’s first FREE cookbook for people experiencing taste & smell changes as a result of long covid by me & @Kimdukee based on research from @smithbarryc, @abscentuk & @alteredeating UK edition https://t.co/6TDJrZ5sOj International edition https://t.co/Xi6CJrlD77
29 Mar, 2021 - 05:21 PM UTC
Aoife Carrigy
If you can’t pick up a copy of @IndoWeekend today you can read my piece on the value of our sense of smell and its impact on food-lovers who lose it (including a chat with none other than the great @Harold_McGee talking about his latest book, #nosedive) online at @Independent_ie https://t.co/jiM3WA5k55
27 Mar, 2021 - 12:21 PM UTC
Bee Wilson
The most surprising thing about shiitake bacon is that it really does taste something like bacon. I wrote about mushrooms for @WSJ. Featuring thoughts from @Harold_McGee on why mushrooms taste so umami and high temp cooking can accentuate this. https://t.co/NA0ZOj3sSD via @WSJ
26 Mar, 2021 - 02:13 PM UTC



55 tweets
73 replies

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14 Twitter for iPhone

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3 - Gastropodcast
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