I earned a PhD (2016) in the History of Science and Technology at the University of Toronto. I teach courses about the science and politics of American food culture at the UCLA, the New School (NYC), and the University of Toronto, and I've written about thing like big data and Indian food, industrial bacteria, colonial pooping, and molecular taste receptors in paywalled academic journals like Radical History Review, Food, Culture and Society, and the History and Philosophy of the Life Sciences. I'm finishing my first book, an interdisciplinary account of how flavor helps make us happy, keep us healthy, and even make us sick: Delicious: A History of Monosodium Glutamate, Umami, and the Dysphoric Sublime, coming soon from the University of California Press’ Food & Culture series.
sarahetracy 