Harold McGee wins 2013 Johannes van Dam Prize

Prize goes to innovative author of books on food chemistry

4 December 2013

The Special Collections of the University of Amsterdam announced Harold McGee as the winner of the Johannes van Dam Prize. The prize will be awarded on 17 January 2014 during the Gala of the Cookbook. The Johannes van Dam Prize is given annually in recognition of an author’s extraordinary achievements in communicating gastronomical knowledge.

Harold McGee is an influential author known around the world for his culinary books and articles, some of which have appeared in Nature and The New York Times. He studied at the California Institute of Technology and also earned a degree in English literature at Yale University. Having worked there as a lecturer in writing and literature for a number of years, in 1984 he published On Food and Cooking: The Science and Lore of the Kitchen, which received rave reviews around the world. This title was followed by other successful books about food chemistry. Dutch translations were published by Nieuw Amsterdam.

Harold McGee, Over eten en koken

Johannes van Dam Prize

In 2012 Claudia Roden was the winner of the Johannes van Dam Prize. The jury which chose Harold McGee as the 2013 winner is made up of Prof.  Louise O. Fresco (University of Amsterdam), Wil Demandt (Chef of Restaurant Bordewijk in Amsterdam), Eppo van Nispen tot Sevenaer (Director of CPNB) and Garrelt Verhoeven (Chief Curator of the Special Collections). Until his death in September this year, Johannes van Dam was the jury’s chair, and his input in the earlier stages contributed to the selection of this year's winner.

Amsterdam Symposium on the History of Food

The first Amsterdam Symposium on the History of Food will be held on 17 January, with a wide range of international speakers. The Johannes van Dam Prize and the Joop Witteveen Prize (for the best piece of historical research on food culture in the Netherlands and Flanders) will be awarded that evening during the cookbook gala. Registrations for the symposium and the gala are streaming in, and due to the great response the registration deadline has been extended until 31 December. More information on the blog of the Amsterdam Symposium on the History of Food.

Published by  Special Collections UvA