The 3rd of October is the birthday of Harold McGee.
Though neither a scientist or a chef, McGee has pioneered examining the science of what makes cooking work the way it does. Along the way, he’s busted many myths that have been repeated for generations, such as the myth that juices are sealed in by searing meat.
His first book, “On Food & Cooking: The Science & Lore of the Kitchen“, published in 1984, revolutionized the way that thinking foodies think about food.
Learn more about his work here: Harold McGee
Harold McGee books on Amazon (affiliate link)