'Holy Cross Alumna to Give Talk on Industrialized Food Ethics'

Telegram & Gazette

Gabriella Petrick, a member of the College of the Holy Cross class of 1989 and an associate professor of nutrition, food studies, and history at George Mason University, talked to the Telegram & Gazette about her upcoming talk at the College. 

“The way we taste and the way we perceive flavor is influenced by what we eat and what’s provided within our society. Over time, the American diet has become more industrial, but at the same time, we’ve also developed a taste and a preference for more industrialized foods. When you industrialize a food product, it’s not the same as fresh, and it’s inherently degraded,” she told the Telegram & Gazette. 

Petrick will give a talk titled “Can Industrial Food Be Ethical? A Historical Perspective,” on April 12 at 7:30 p.m. in Rehm Library.  

She will discuss her forthcoming book, “Industrializing Taste: Food Processing and the Transformation of the American Diet, 1900-1965.”

Read the Telegram & Gazette story

This "Holy Cross in the News" item by Cristal Steuer.