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February 14, 2007
Dr. Gabriella Petrick, Assistant Professor of Nutrition and Food Studies, New York University, 2-15-07
Dr. Gabriella M. Petrick is an Assistant Professor of Nutrition and Food Studies at New York University’s Department of Nutrition, Food Studies, and Public Health where she is working to develop a new program on the food system. She has a background in economics and history and holds degrees from the College of the Holy Cross (A.B.), the Culinary Institute of American (A.O.S.), Cornell University (M.M.H.), and Carnegie Mellon University (M.A.). Her Ph.D. is in U.S. History from the University of Delaware where she was a Hagley Fellow in the History of Technology and Industrialization.
Some of the fellowships Dr. Petrick has held include a National Science Foundation Dissertation Improvement Grant, the Henry Belin Du Pont Dissertation Fellowship, the Deans Fellowship in the History of Home Economics, Cornell University, the Edelstein Studentship, Chemical Heritage Foundation, in addition to being a University Fellow at the University of Delaware. Dr. Petrick’s current research focuses on the scientific and technological development of the food industry and consumer adoption of these new technologies.
Early in her career, Dr. Petrick worked with Gary Danko of Danko’s in San Francisco, Johnathan Waxman of Barbuto in New York, and Madeline Kamman at Beringer Vineyards where she developed an expertise in food and wine pairing. She brought this expertise in the organoleptic evaluation of foods into her historical research by developing the concept of the industrialization of taste in an effort to understand how consumers adopt new food technologies into their diets.
Dr. Petrick has published in the Cornell Quarterly, Agricultural History and has an article forthcoming in the Journal of American History. She is currently working on a book on the industrialization of taste in twentieth-century America.
Posted by David Lemberg at February 14, 2007 04:09 PM Return to SCIENCE AND SOCIETY home page