Where food and science meet, author Harold McGee ('73 BS EN) is there. Dr. McGee writes about food's origins, composition, and how cooking modifies and changes the structure of food. Learn more about his work at http://www.curiouscook.com. McGee has been chosen to receive the 2008 Grady-Stack Award for Interpreting Chemistry for the Public, a prestigious journalism honor given by the American Chemical Society. Photo at right from http://www.curiouscook.com.