Author Harold McGee writes about food science and cooking. Most recently the author of Nose Dive: A Field Guide to the World’s Smells (2020), McGee has received numerous honors for his work, and for five years wrote a column, “The Curious Cook,” for The New York Times. He has contributed to the journal Nature, is a regular speaker at the Culinary Institute of America, and since 2010 has been a visiting lecturer at Harvard. He is best known for his James Beard Award-winning book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004.

Professor Susan Ebeler studies how agricultural and production practices affect the composition and flavor of grapes, wines, and other foods and beverages. From aromas to antioxidants, her research seeks to answer questions about the flavor, quality and health effects of chemical compounds in food and wine. She is on the faculty of the UC Davis Department of Viticulture and Enology and associate dean of Undergraduate Academic Programs for the College of Agricultural and Environmental Sciences.