I earned a PhD in the History of Science and Technology from the University of Toronto in 2016. I’m interested in how groups of people come to know what they know about who should eat what, and why. I’m particularly interested in the changing science behind the pleasures and dangers of eating. I’ve taught courses on the history of food and the body at the University of California, Los Angeles, the University of Toronto, and The New School in New York City. I’m working on a history of MSG and the taste sensation umami. It’s called Delicious.
umamiphd@gmail.com
