In a time when loss of smell is one of the notable effects of COVID-19, an upcoming joint lecture will explore the composition of aromas and their role in how we experience food and the world around us. The public online event will be hosted by the University of California, Davis, at 5 p.m. on Wednesday, Feb. 10.
The event will feature food science author Harold McGee, whose new book, Nose Dive: A Field Guide to the World’s Smells, reveals the power of smell to expose unseen details of our world and life, and UC Davis Professor Susan Ebeler, who studies how aroma compounds interact and contribute to complex food and beverage flavors.
McGee is best known for his award-winning book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. He also wrote “The Curious Cook” column for The New York Times for five years.
Ebeler’s research focuses on the flavor, quality and health effects of chemical compounds in food and wine, from aromas to antioxidants.
The public is invited to join the Zoom discussion; register by 3 p.m. Feb. 10 to receive the link. The event will include a question-and-answer session with the audience.
The Science and Mystery of Smell is part of the “Savor” series, which explores some of the biggest food and beverage topics being studied today at UC Davis. The series is presented by the Robert Mondavi Institute for Wine and Food Science and the UC Davis Library.