Question: Information:  - On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.  - Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book "On Food and Cooking: The Science and Lore of the Kitchen" initially published in 1984 and revised in 2004.  - Chemistry is a branch of physical science that studies the composition, structure, properties and change of matter. Chemistry includes topics such as the properties of individual atoms, how atoms form chemical bonds to create chemical compounds, the interactions of substances through intermolecular forces that give matter its general properties, and the interactions between substances through chemical reactions to form different substances.  - The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.  - An atom is the smallest constituent unit of ordinary matter that has the properties of a chemical element. Every solid, liquid, gas, and plasma is composed of neutral or ionized atoms. Atoms are very small; typical sizes are around 100 picometers (a ten-billionth of a meter, in the short scale).  - Harold James McGee is an American author who writes about the chemistry and history of food science , cooking and molecular gastronomy . He is best known for his seminal book On Food and Cooking : The Science and Lore of the Kitchen initially published in 1984 and revised in 2004 .  - Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook "Food Science" defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".    Given the information, choose the subject and object entities that have the relation of 'date of birth'.
Answer:
harold mcgee , 1951