| Document Date: 2011-03-18 02:15:26
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City Kyoto / Andoni Luis Aduriz / Heston Blumenthal / / Company UIC / Ajinomoto Co. Inc. / Japanese Culinary Laboratories / / Continent Europe / / Country United Kingdom / Spain / / Event Person Travel / / Facility Jin-ai University / Culinary Institute of America / California Institute of Technology / / IndustryTerm food science / machinery / final products / food / / Organization California Institute of Technology / Jin-ai University / Yale / Japanese Culinary Academy / Culinary Institute of America / / Person Michel Bras / David Chang / Toshihide Nishimura / Wylie Dufresne / Takashi Yamamoto / Hiroyuki Kawasaki / Takuji Takahashi / Yoshihiro Takahashi / David Kinch / Jose Andres / Joan Roca / Kenzo Kurihara / Yoshihiro Murata / Luis Aduriz / Jordi Roca / Harold McGee / Ferran Adria / Rene Rezepi / / Position chairman / vice president / Chef / / ProvinceOrState Fukui / /
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■ Kyoto Lecture by Dr. Harold McGee (October 18, 2010) Harold McGee is a world–renowned authority of chemistry of foods and cooking. He studied physics at California Institute of Technology and literature at Yale, an