Nadia Berenstein
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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."
![Americans are increasingly concerned about flavor chemicals added into their food and drinks, like Lacroix. Credit: Photos by iStock / ilbusca and Lacroix, graphic by NFE, October 2018](https://thecounter.org/wp-content/uploads/2018/10/lacroix-chemical-flavor-additive-fda-october-2018-original-2-1.jpeg)
![A scientist holds a petri dish of jackfruit-cultured turkey. In the future, cultured meat may be the result of placing animal cells into the extracellular matrices of plants. Credit: Marie Gibbons, July 2018](https://thecounter.org/wp-content/uploads/2018/07/lab-grown-cultured-meat-plant-cells-july-2018-1.jpg)
![marketing copy stating just six ingredients](https://thecounter.org/wp-content/uploads/2018/01/six-ingredients-only-e1517513279819.jpg)