I earned a PhD in the History of Science and Technology from the University of Toronto in 2016. I’m interested in how people in groups come to know what they know about who should eat what, and why. I’m particularly interested in the science behind the pleasures and dangers of eating. I’ve taught courses on the history of bodies at the University of California, Los Angeles, the University of Toronto, and The New School in New York City. Delicious is the title of my book on the history of umami, and it is forthcoming from the University of California Press.