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Delicious molecules: big food science, the chemosenses, and umami
Abstract Since the closing decades of the twentieth century, molecular techniques of mapping chemosensation (the chemical senses of taste and smell) have been woven into a universalizing,Expand
Tasty waste: industrial fermentation and the creative destruction of MSG
ABSTRACT Monosodium glutamate (MSG) traveled to America in the Pacific theatre of World War II. The flavor-enhancing food additive was known in the U.S. beforehand, but it was the experience ofExpand
Developing Constipation: Dietary Fiber, Western Disease, and Industrial Carbohydrates
Burkitt’s influential studies tell a resonant story of culinary modernization gone wrong – of a corrosive disconnect between the architecture of the human gastrointestinal tract and that of the quickly absorbed carbohydrates refined for purity and for whiteness. Expand
Volume Information
ACADEMIC Chemistry in Imperial Germany, 500. Ackerknecht, Erwin, rev. of Leisibach, Das Medizinisch-Chirurgische Institut in Zuirich, 239. Agrimi, Jole (ed.), Le "Quaestiones de sensu" attribuite aExpand
Guest editors’ introduction: on the creative destruction of food as science
ABSTRACT This introduction and special issue takes as its inspiration Kyla Wazana Tompkins’ 2012 articulation of Critical Eating Studies. We examine how value is produced through the circulation andExpand