On Monday, my father and I attended a presentation featuring Harold McGee . The presentation was hosted by the Commonwealth Club of California, at the Sabrato Community Conference Center.
Harold McGee is author of On Food and Cooking, known as one of the most comprehensive books of its subject, and one I have found very useful for reference.
As it turns out, the presentation was given in Q & A style, with the interviewer being Chef George Hadres of the Professional Culinary Institute.
People in the audience were encouraged to write down questions for Harold McGee to answer. My own question had to do with the impact of calcium salts on gelatin-based systems.
The presentation turned out to be quite interesting. Among other things, he discussed microwaves, Teflon pans, raw foods, salt, sous-vide cooking, monosodium glutamate, and the term molecular gastronomy.
Harold McGee likened recipes to documents, that must be translated to the cook’s unique context.
He made the interesting observation that if a cook can’t control heat, it is as if they are cooking with one hand tied behind their back.
He also mused that we are barely conscious of all the factors that influence our perception of food.
For the podcast: http://itunes.apple.com/podcast/commonwealth-club-radio-program/id113721208
Deciphering Cuisine 
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