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Matters of Taste

Peter Graham, 4 December 1986

On Food and Cooking: The Science and Lore of the Kitchen 
by Harold McGee.
Allen and Unwin, 684 pp., £20, September 1986, 9780043060032
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The French Menu Cookbook 
by Richard Olney.
Dorling Kindersley, 294 pp., £12.95, September 1986, 0 86318 181 3
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Out to Lunch 
by Paul Levy.
Chatto, 240 pp., £10.95, November 1986, 0 7011 3091 1
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The Good Food Guide 1987 
edited by Drew Smith.
Consumers’ Association/Hodder, 725 pp., £9.95, November 1986, 0 340 39600 8
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... of speech which would appear to be corroborated by science. The publication in this country of Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen, a best-seller in the US, is therefore particularly timely. McGee, one of those rare people who is as much at home wielding scientific terminology ...

The Sixth Taste

Daniel Soar, 9 September 2021

... been an informal cultural ambassador for the umami brand ever since. Along with Thomas Keller and Harold McGee, author of On Food and Cooking, he has contributed words and enthusiasm to various publications from the Umami Information Centre, an organisation whose purpose becomes less obscure when you learn that it’s funded by the Umami Manufacturers ...


Alastair Fowler, 2 March 1989

Shakespeare’s Scepticism 
by Graham Bradshaw.
Harvester, 269 pp., £32.50, June 1987, 0 7108 0604 3
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The Elizabethan Hamlet 
by Arthur McGee.
Yale, 211 pp., £14.95, November 1987, 0 300 03988 3
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... answer, as Bradshaw admits, posits a content more remote from the action than that proposed by Harold Jenkins and Nigel Alexander – the ‘duality of the revenger’ theory: but he prefers it since the play their theory explains ‘seems so unlike, and so much smaller than, the play which obsessed Goethe and Schlegel, Turgenev and Pasternak’. It is not ...

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