Author and New York Times “Curious Cook” columnist Harold McGee, an authority on the chemistry of foods and cooking, is due to give a talk at this year’s RMI Spring Lectureship, presented by the Robert Mondavi Institute for Wine and Food Science.
The April 15 program, free and open to the public, also includes a roundtable discussion with food anthropologist Melissa Caldwell, wine chemist Susan Ebeler and sensory scientist Jean Xavier Guinard, all of the Ƶ faculty.
The day’s events are set to begin with McGee’s talk, “Science and the Experience of Eating and Drinking,” at 3 p.m. (doors open at 2). The roundtable comes next, and a reception follows from 5:30 to 7 p.m.
People wishing to attend are asked to register in advance; either , or by contacting Kim Bannister, (530) 754-6349 or kbannister@ucdavis.edu.
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Dave Jones, Dateline, 530-752-6556, dljones@ucdavis.edu