Christy Spackman

Hixon-Riggs Early Career Fellow in Science, Technology and Society

My work focuses on how the sensory experiences of making, consuming, and disposing of food influence and are influenced by “technologies of taste” – the often overlooked technologies and practices used to manage the sensory aspects of foods during production.

My current book project uses this framework to examine how scientific and technological innovation have changed the taste of bottled and municipal water throughout the twentieth-century in the United States and France. Using a historical and anthropological approach, I show that these technologies of taste have not only changed the molecular makeup, and by extension the taste of water, they have also changed how consumers and regulators across multiple cultural landscapes evaluate the potability of water.

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