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Unformatted text preview: on, D.C.: U.S. International Trade Commission, USITC Publication 3162,
March 1999). Ellen Ruppel Shell wrote a fine article on the work of flavorists more than a decade ago: “Chemists Whip Up a Tasty Mess of
Artificial Flavors,” Smithsonian, May 1986. Terry Acree, a professor of food science technology at Cornell University, was a wonderful
resource on the subjects of smell, taste, flavor, and the flavor industry. Bob Bauer, executive director of the National Association of Fruits,
Flavors, and Syrups, outlined when and where the flavor industry settled in New Jersey. At International Flavors & Fragrances, I am grateful
to Nancy Ciancaglini, Diane Mora, and Brian Grainger, who patiently answered many questions. The flavorists at other firms whom I
interviewed shall remain anonymous.
113 “gold dust”: Interview with J. R. Simplot.
“the Golden Age of Food Processing”: Levenstein’s chapter on the postwar era is entitled “The Golden Age of Food Processing: Miracle Whip Über Alles,” in Levenstein, Paradox of Plenty, pp. 104–...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08