She holds a PhD (2016) in the History of Science and Technology, University of Toronto. Currently lecturing in the Food Studies program at the New School. Her work brings science and technology studies and gender, sexuality, and critical race approaches to the study of American food culture. With a focus on the politics of dietary health, risk, and pleasure, her work has appeared in Radical History Review, Global Food History, The Senses and Society, and is forthcoming from Food, Culture and Society. An interdisciplinary account of how flavor informs the boundaries of human identity, health, and behavior, her first book, Delicious: A History of Monosodium Glutamate and Umami, The Fifth Taste Sensation, is forthcoming from the University of California Press’ Food & Culture series.