Harold McGee (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Harold McGee" in English language version.

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9doi.org

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8harvard.edu

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5nih.gov

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4semanticscholar.org

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1proquest.com

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1cooksinfo.com

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1youtube.com

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1npr.org

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1conversationsnetwork.org

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1web.archive.org

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1curiouscook.com

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1paloaltoonline.com

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bbc.co.uk

BBC Radio 4 Food Programme: A Life through Food with Harold McGee, BBC, October 13, 2014

conversationsnetwork.org

itc.conversationsnetwork.org

Cooking with IEEE Spectrum: Harold McGee

cooksinfo.com

"Harold McGee". CooksInfo. Retrieved August 22, 2015.

curiouscook.com

McGee, Harold (2015). "About Harold McGee". Archived from the original on December 28, 2014.

dit.ie

arrow.dit.ie

Harold McGee interview by Máirtín Mac Con Iomaire (Oxford Oral History Project)

doi.org

McGee, Harold J.; Long, Sharon R.; Briggs, Winslow R. (1984). "Why whip egg whites in copper bowls?". Nature. 308 (5960): 667–668. Bibcode:1984Natur.308..667M. doi:10.1038/308667a0. S2CID 4372579.
Cressey, Daniel (2009). "Q&A with Harold McGee: The molecular master chef". Nature. 458 (7239): 707. doi:10.1038/458707a. PMID 19360069.
McGee, Harold (2011). "Food science: With pipette and ladle". Nature. 480 (7378): 452–453. Bibcode:2011Natur.480..452M. doi:10.1038/480452a.
McGee, Harold (2013). "Chemistry: A festive ferment". Nature. 504 (7480): 372–374. Bibcode:2013Natur.504..372M. doi:10.1038/504372a. PMID 24352277.
McGee, Harold (1999). "Taking stock of new flavours". Nature. 400 (6739): 17–18. Bibcode:1999Natur.400...17M. doi:10.1038/21775. PMID 10403241. S2CID 31829606.
McGee, Harold (1998). "In victu veritas". Nature. 392 (6677): 649–650. Bibcode:1998Natur.392..649M. doi:10.1038/33528. PMID 9565025. S2CID 4383793.
McGee, Harold (1987). "Trials of the gluttons for punishment". Nature. 326 (6116): 907–908. Bibcode:1987Natur.326..907M. doi:10.1038/326907a0.
Mcgee, Harold (1990). "Recipe for safer sauces". Nature. 347 (6295): 717. Bibcode:1990Natur.347..717M. doi:10.1038/347717a0. PMID 2234048. S2CID 4348407.
McGee, Harold; McInerney, Jack; Harrus, Alain (1999). "The Virtual Cook: Modeling Heat Transfer in the Kitchen". Physics Today. 52 (11): 30. Bibcode:1999PhT....52k..30M. doi:10.1063/1.882728.

harvard.edu

ui.adsabs.harvard.edu

McGee, Harold J.; Long, Sharon R.; Briggs, Winslow R. (1984). "Why whip egg whites in copper bowls?". Nature. 308 (5960): 667–668. Bibcode:1984Natur.308..667M. doi:10.1038/308667a0. S2CID 4372579.
McGee, Harold (2011). "Food science: With pipette and ladle". Nature. 480 (7378): 452–453. Bibcode:2011Natur.480..452M. doi:10.1038/480452a.
McGee, Harold (2013). "Chemistry: A festive ferment". Nature. 504 (7480): 372–374. Bibcode:2013Natur.504..372M. doi:10.1038/504372a. PMID 24352277.
McGee, Harold (1999). "Taking stock of new flavours". Nature. 400 (6739): 17–18. Bibcode:1999Natur.400...17M. doi:10.1038/21775. PMID 10403241. S2CID 31829606.
McGee, Harold (1998). "In victu veritas". Nature. 392 (6677): 649–650. Bibcode:1998Natur.392..649M. doi:10.1038/33528. PMID 9565025. S2CID 4383793.
McGee, Harold (1987). "Trials of the gluttons for punishment". Nature. 326 (6116): 907–908. Bibcode:1987Natur.326..907M. doi:10.1038/326907a0.
Mcgee, Harold (1990). "Recipe for safer sauces". Nature. 347 (6295): 717. Bibcode:1990Natur.347..717M. doi:10.1038/347717a0. PMID 2234048. S2CID 4348407.
McGee, Harold; McInerney, Jack; Harrus, Alain (1999). "The Virtual Cook: Modeling Heat Transfer in the Kitchen". Physics Today. 52 (11): 30. Bibcode:1999PhT....52k..30M. doi:10.1063/1.882728.

nih.gov

pubmed.ncbi.nlm.nih.gov

Cressey, Daniel (2009). "Q&A with Harold McGee: The molecular master chef". Nature. 458 (7239): 707. doi:10.1038/458707a. PMID 19360069.
McGee, Harold (2013). "Chemistry: A festive ferment". Nature. 504 (7480): 372–374. Bibcode:2013Natur.504..372M. doi:10.1038/504372a. PMID 24352277.
McGee, Harold (1999). "Taking stock of new flavours". Nature. 400 (6739): 17–18. Bibcode:1999Natur.400...17M. doi:10.1038/21775. PMID 10403241. S2CID 31829606.
McGee, Harold (1998). "In victu veritas". Nature. 392 (6677): 649–650. Bibcode:1998Natur.392..649M. doi:10.1038/33528. PMID 9565025. S2CID 4383793.
Mcgee, Harold (1990). "Recipe for safer sauces". Nature. 347 (6295): 717. Bibcode:1990Natur.347..717M. doi:10.1038/347717a0. PMID 2234048. S2CID 4348407.

npr.org

Food Scientist Harold McGee: 'On Food', NPR December 2004

paloaltoonline.com

"A chemist in the kitchen (November 19, 2004)".

proquest.com

McGee, Harold James (1978). Keats and the Progress of Taste (PhD thesis). Yale University. ProQuest 302889235.

semanticscholar.org

api.semanticscholar.org

McGee, Harold J.; Long, Sharon R.; Briggs, Winslow R. (1984). "Why whip egg whites in copper bowls?". Nature. 308 (5960): 667–668. Bibcode:1984Natur.308..667M. doi:10.1038/308667a0. S2CID 4372579.
McGee, Harold (1999). "Taking stock of new flavours". Nature. 400 (6739): 17–18. Bibcode:1999Natur.400...17M. doi:10.1038/21775. PMID 10403241. S2CID 31829606.
McGee, Harold (1998). "In victu veritas". Nature. 392 (6677): 649–650. Bibcode:1998Natur.392..649M. doi:10.1038/33528. PMID 9565025. S2CID 4383793.
Mcgee, Harold (1990). "Recipe for safer sauces". Nature. 347 (6295): 717. Bibcode:1990Natur.347..717M. doi:10.1038/347717a0. PMID 2234048. S2CID 4348407.

web.archive.org

McGee, Harold (2015). "About Harold McGee". Archived from the original on December 28, 2014.

youtube.com

- Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen