Nadia Berenstein holds a PhD in History & Sociology of Science from the University of Pennsylvania. She is currently working on a book based on her dissertation, recounting the history of flavor science and the flavor industry in the United States beginning in the mid-nineteenth century. Her writing has appeared in Food & Wine, Lucky Peach, among other places. She has been a guest on Science Friday, The Nod, and Gastropod, and she was an advisor for the Museum of Food and Drink’s inaugural exhibition, "Flavor: Making It and Faking It." You can read more about her research on her blog, "Flavor Added."