Gabriella M Petrick

Biographic Data

ID1634053
NAMEGabriella M Petrick
GIVEN NAMESGabriella M
FAMILY NAMEPetrick
SIGNATUREPETRICK G M
AFFILIATIONSNew York University
ORCID0000-0002-7239-0429
VERIFIEDYes
TOTAL WORKS11
TOTAL CITATIONS17
AUTHOR COUNT11
EDITOR COUNT0
FIRST PUBLICATION YEAR2006
LATEST PUBLICATION YEAR2025
H-INDEX3

  • Sensing the World: Exploring Sensory Histories of the Environment

    Gabriella M Petrick, Gerard J FitzgeraldARTICLEEnvironment and History2025

  • A Sour Disposition: Alcohol and Drinking in The Little Ice Age

    Gabriella M PetrickARTICLEEnvironment and History2025

    At a time before there were large quantities of sugar, salt or meat available to most Europeans, tastes such as sourness and bitterness predominated. Although Galenic medicine and its focus on bitterness in food and tinctures still dictated medical ideologies and practices, by the fourteenth century sourness came to define the European palate. The onset of the Little Ice Age helps explain the prevalence of sour tastes and flavours particularly in…

  • Reflections: Environmental History in the Era of Covid-19

    Open AccessPeter S Alagona, Peter Alagona et al.ARTICLEEnvironmental History2020Cited by: 2References: 11

  • Industrial Food

    Gabriella M PetrickCHAPTERThe Oxford handbook of food history2012

    The years between 1880 and 1930 have been characterized not only as "Hell with the lid taken off" but also as a consumer revolution. Until recently, however, little attention has been paid to how industrialization changed the foods available to Americans. This article examines what Americans were eating in the first half of the twentieth century. It first defines industrial foods as foods that are mass produced in a factory setting and require no…

  • Purity as life’: H.J. Heinz, religious sentiment, and the beginning of the industrial diet

    Gabriella M PetrickARTICLEHistory and Technology2011

    Between 1880 and 1930 the application of new technologies not only reshaped the US landscape by introducing large‐scale manufacturing into urban settings, but it also transformed what Americans ate. This transformation to foods made outside of the home created opportunities for adulteration as exemplified by Upton Sinclair's The Jungle. Equally, widely reported toxic effects of various chemicals fed to Harvey Wiley's Poison Squad only heightened …

  • F ood C hains: F rom F armyard to S hopping C art by Warren Belasco and Roger Horowitz (eds)

    Gabriella M PetrickARTICLEFood Culture & Society2010Cited by: 1

  • Larding the Larder: Designing Taste for the Modern Age

    Gabriella M PetrickARTICLEThe Senses and Society2010Cited by: 3References: 3

  • In Good Taste: Rethinking American History with Our Palates

    G J Fitzgerald, Gabriella M PetrickARTICLEJournal of American History2008Cited by: 8

    Good food writing can make the mouth water, the nose tingle, and the stomach growl. It invites readers to reconstruct a dish or a meal so that they may reflect on or imagine its taste, flavor, and texture. M. F. K. Fisher is probably the best known of the literary gourmands who helped spark gustatory imaginations and linked words to taste. In her book An Alphabet for Gourmets, she evokes the essence of a pea. “I watched the headwaiter, as skilled…

  • Saving Our Harvest: The Story of the Mid-Atlantic Region’s Canning and Freezing Industry

    Gabriella M PetrickARTICLEAgricultural History2008

    Book Review| July 01 2008 Saving Our Harvest: The Story of the Mid-Atlantic Region’s Canning and Freezing Industry Saving Our Harvest: The Story of the Mid-Atlantic Region’s Canning and Freezing Industry. Ed Kee. Gabriella M. Petrick Gabriella M. Petrick Search for other works by this author on: This Site Google Agricultural History (2008) 82 (3): 403–404. https://doi.org/10.1215/00021482-82.3.403 Cite Icon Cite Share Icon Share Twitter Permissio…

  • Like Ribbons of Green and Gold: Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920-1965

    Gabriella M PetrickARTICLEAgricultural History2006Cited by: 3References: 7

    Gabriella M. Petrick, "Like Ribbons of Green and Gold": Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920-1965, Agricultural History, Vol. 80, No. 3 (Summer, 2006), pp. 269-295

  • Like Ribbons of Green and Gold”: Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920–1965

    Gabriella M PetrickARTICLEAgricultural History2006

    The development of large-scale lettuce production in California’s Salinas Valley illustrates the tensions between technology and nature and provides a starting point for understanding the complexities of supplying vast quantities of quality fresh produce to consumers in distant markets. The case of iceberg lettuce shows that the industrialization of agriculture was largely idiosyncratic, and the level of industrialization possible for any specifi…