** watch future Linda Hall Library lectures live at new.livestream.com/lindahall ** July 20, 2015, in the Linda Hall Library Auditorium About the lecture: Throughout the twentieth century, France has dominated quality wine production. Italy, although a prolific producer, largely made “rough” wines of inferior quality. New world producers like California, Australia, and South Africa largely made sweet wines for the mass market. In her talk, Dr. Gabriella M. Petrick, will examine how the global palate for wine shifted from syrupy sweet to bold and dry by the turn of the twenty-first century. The speaker: Gabriella M. Petrick’s interdisciplinary research on food combines the fields of the history of technology, sensory history, environmental history and the history of science. Additionally Dr. Petrick’s training at the Culinary Institute of America, Cornell University, and at several wineries in Napa and Sonoma Counties has shaped her theoretical approach to the history of taste. Her book, entitled Industrializing Taste: Food Processing and the Transformation of the American Diet, 1900-1965, analyzes how new food processing techniques transformed the foods available to American consumers as well as how housewives incorporated these new industrial foods into their family’s diet over the course of the last century. She is also working on a second book project, Sweet, Sour, Salty, Bitter: Taste in History, for the sensory history series at the University of Illinois Press that looks at the importance of taste historically. She is an Associate Professor at the University of New Haven. Video produced by The VideoWorks of Roeland Park, Kansas.

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