The Science of Food: From Geek to Chic

Maxime Bilet is the co-author of Modernist Cuisine: The Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and the International Association of Culinary Professionals’ Visionary Achievement, among many other awards. He is also the co-author and of Modernist Cuisine at Home.

Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU. She holds a doctorate in molecular biology. Her books, Food Politics and What to Eat won James Beard Awards; Why Calories Count won the 2013 IACP food matters book award.

Harold McGee writes about the science of food and cooking. He has been named food writer of the year by Bon Appetit magazine, and to the TIME 100, an annual list of the world’s most influential people. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University.