I’m an Associate Professor of Sociology and Director of the Center for Teaching Excellence at Occidental College in Los Angeles, California. The overarching goal of my research has been to uncover the social relations surrounding the production and the consumption of food.
The rampant use of genetically modified food (often referred to as containing GMOs) incites fierce and seemingly intractable debates among environmental activists, scientists, governmental regulators, and representatives of the food and agriculture industries. While some portray genetic modification of food as scientific progress, others frame it as a form of perverted science. But why, exactly, is it so controversial? My book, What’s So Controversial about Genetically Modified Food?, explores the science—and myth—that surrounds genetically modified food to help us understand just what’s at stake.
I am the book review editor at Food, Culture and Society: An International Journal of Multidisciplinary Research and serve on the Board of Directors for the Association for the Study of Food and Society.
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