On Food and Cooking

I'm sitting in on the Harold McGee lecture series at the French Culinary Institute. Today included eggs 15 ways (including a fool-proof Hollandaise - hallelujah! ), a reluctant dondurma, and flattened champagne, but the bottom line was learning how to learn how to think about cooking in a new light. (It's hard to shake off preconceived notions - some of the biggest breakthroughs in cooking seem to have happened entirely by accident.) Tomorrow we get into technique - the why of how best to cook things - while Sunday will touch on new food technologies.

Update: things worth keeping:

• IEEE interview with Harold McGee