Difference between revisions of "Christy Spackman"
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Christy worked for Kraft Foods where she set up a molecular biology lab to assist the executive chef develop new products. | Christy worked for Kraft Foods where she set up a molecular biology lab to assist the executive chef develop new products. | ||
| − | She also wrote a feature for ''Slate'' magazine on Jell- | + | She also wrote a feature for ''Slate'' magazine on Jell-O entrance into the lives of Latter-day Saints. She is a member of [http://Mormon.org The Church of Jesus Christ of Latter-day Saints]. |
[[Category:Mormon Life and Culture]] | [[Category:Mormon Life and Culture]] | ||
Revision as of 13:11, 14 November 2019
Christy Spackman’s approach to food is intellectual. In fact, she holds a doctorate in food studies from New York University. She was the Hixon-Riggs Early Career Fellow in Science, Technology, and Society at Harvey Mudd College. She now holds a joint appointment in the School for the Future of Innovation in Society and the Arts, Media and Engineering Department at Arizona State University.
According to her website, “her academic work focuses on how the sensory experiences of making, consuming, and disposing of food influence and are influenced by ‘technologies of taste.’”[1] She is also researching bottled and municipal water throughout the twentieth century in the United States and France.
Christy worked for Kraft Foods where she set up a molecular biology lab to assist the executive chef develop new products.
She also wrote a feature for Slate magazine on Jell-O entrance into the lives of Latter-day Saints. She is a member of The Church of Jesus Christ of Latter-day Saints.
