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OFFSITE EVENT! Harold McGee in conversation with Emily Luchetti at Foreign Cinema with Baker's Dozen • Nose Dive: A Field Guide to the World's Smells

Tuesday May 28 at 10:00 am

**This is an offsite event hosted by Baker's Dozen at Foreign Cinema. Tickets can be purchased here and includes lunch**

Harold McGee Harold McGee studied at Caltech and Yale, and since 1980 has been writing about the science of food and cooking. He’s the author of the award-winning book On Food and Cooking: The Science and Lore of the Kitchen, a visiting lecturer in Harvard University’s course “From Haute Cuisine to Soft Matter Science,” and a former columnist for The New York Times. He’s been named food writer of the year by Bon Appétit magazine and to the TIME 100, an annual list of the world’s most influential people.

Emily Luchetti - Throughout her career, Emily has been the pastry chef at Stars, Farallon, Waterbar, Marlowe and Park Tavern Restaurants. She is the author of 6 cookbooks. Luchetti’s honors include the James Beard Foundation Award for Outstanding Pastry Chef and induction in Who’s Who of Food and Beverage. She currently spends her time making jam and bean to bar chocolate to sell at pop ups.

Nose Dive — McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves.

Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food.