|Gabriella M. Petrick, Ph.D.|
Dr. Petrick's book, Industrializing Taste: Food Processing and the Transformation of the American Diet, 1900-1965, forthcoming from Johns Hopkins University Press, analyzes how new food processing techniques transformed the foods available to American consumers as well as how housewives incorporated these new industrial foods into their family’s diet over the course of the last century. She is also working on a second book project entitled Sweet, Sour, Salty, Bitter: Taste in History, for the sensory history series at the University of Illinois Press.
Dr. Petrick earned her doctoral degree from the University of Delaware as a Hagley Fellow and is currently an Associate Professor of Nutrition, Food Studies, and History in the Department of Nutrition, and Food Studies at George Mason University. Her interdisciplinary research on food combines the fields of the history of technology, sensory history, environmental history and the history of science. Additionally Dr. Petrick’s training at the Culinary Institute of America, Cornell University and at several wineries in Napa and Sonoma Counties has shaped her theoretical approach to taste.
The recipient of many awards for her scholarship, including the Hindle Postdoctoral Fellowship from the Society for the History of Technology, the W. Gabriel Carras Award for Junior Scholars from the Steinhardt School, New York University, and a National Science Foundation Grant, Petrick also publishes in the Journal of American History, Agricultural History, and History and Technology, among other journals and edited volumes.
Dr. Petrick's lecture will take place at Fordham's Dealy Hall (Room 204) on the University's Bronx (Rose Hill) campus at 441 East Fordham Road. The closest campus entrances to access Dealy Hall are just off of Webster Avenue and East Fordham Road, or at Fordham Road and Bathgate Avenue. View map for directions.
This lecture is co-sponsored by the American Studies Program, the Urban Studies Program, the History Department, the English Department, the Dean of Fordham College at Rose Hill, and the Digital Humanities Working Group.