Author and New York Times “Curious Cook” columnist Harold McGee, an authority on the chemistry of foods and cooking, is due to give a talk at this year’s RMI Spring Lectureship, presented by the Robert Mondavi Institute for Wine and Food Science.

The April 15 program, free and open to the public, also includes a roundtable discussion with food anthropologist Melissa Caldwell, wine chemist Susan Ebeler and sensory scientist Jean Xavier Guinard, all of the UC Davis faculty.

The day’s events are set to begin with McGee’s talk, “Science and the Experience of Eating and Drinking,” at 3 p.m. (doors open at 2). The roundtable comes next, and a reception follows from 5:30 to 7 p.m.

People wishing to attend are asked to register in advance; either online, or by contacting Kim Bannister, (530) 754-6349 or kbannister@ucdavis.edu.