Nadia Berenstein

Nadia Berenstein is a James Beard Award-winning food journalist and historian specializing in the relationship between flavor, science, technology, culture, and history. In addition to Food & Wine, her work has appeared in The Atlantic, Forbes, Popular Science, Serious Eats, and others.


There is nothing Nadia Berenstein finds more satisfying than going behind the scenes of “big food” to find how the “secret sauce” is made, something she has dedicated her professional life to. She has covered such food-related topics as production processes, chemical reactions, and industrial R&D in articles for The New Food Economy, Forbes, The Guardian, Epicurious, and VICE, as well as essays in academic journals and her blog “Flavor Added.” Nadia also loves speaking about food, flavor, science, technology, culture, and history, to non-academics and professionals alike. She has appeared on podcasts like Gastropod and The Nod, and given talks to the Culinary Historians of New York and the Society of Flavor Chemists. Nadia is currently at work on her first book, Flavor: An Artificial History.


Nadia graduated from Harvard College with a bachelor of arts in English literature and language. She enrolled in the Draper Interdisciplinary Program for Humanities and Social Thought at New York University where she earned a master of arts. Nadia continued her studies at the University of Pennsylvania where she received her Ph.D. in history and sociology of science.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

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