Trans Fats:

“What Your Consumer Wants: Business-to-Business Food Advertising as a Mechanism of Market Change,” coauthor with  Michaela DeSoucey in Journal of Cultural Economy 2015, 8:2(218-234).

“The Perfect Solution:  How trans fats became the healthy replacement for saturated fats,” in Technology and Culture, 2012, 53(1):  94-119.

“We Spent a Million Bucks and Then We Had To Do Something:  The Unexpected Implications of Industry Involvement in Trans Fats Research.” Bulletin of Science, Technology and Society 2011, 31 (6): 460-471.

“Categories Count:  Trans Fat Labeling as a Technique of Corporate Governance,” in Social Studies of Science, 2013, 43 (1): 54-77.

“David Schleifer. 2015. “Credible to Collaborators Themselves: How Corporations and Trade Associations Made Trans Fats into a Problem,” in Collaboration across Health Research and Medical Care, edited by Niki Vermeulen, John N. Parker and Bart Penders, Ashgate Publishing.

“Technique and Technology in the Kitchen: Comparing Resistance to Municipal Trans Fat and Foie Gras Bans” coauthor with Michaela DeSoucey in  Studies in Law, Politics, and Society 2010, 51: 185–218.

How Trans Fats Almost Got Saturated,Inform 2014, volume 25, issue 1, pp. 55-57.

Chemical Heritage Foundation Distillations Webcast, November 20, 2013.  “Why the Chicken Became a Nugget and Other Tales of Processed Food.”

Ask Not What Product Labeling Can Do For You,” Risk and Regulation Spring 2013, issue 25, pp. 18-19. London School of Economics Centre for Analysis of Risk and Regulation.

Salt’s Fat Chance.”  Chemical Heritage Magazine 2009, 27(3):  38-39.

Fear of Frying:  A Brief History of Trans Fats.”   N+1 magazine online, May 21, 2007.

Other food writing:

“What Your Consumer Wants:  Business-to-business advertising as a mechanism of market change,” coauthor with Michaela DeSoucey in Journal of Cultural Economy, 2015, 8(2):  218-234

What Fish Oil Pills Are Hiding: One Woman’s Quest to Save the Chesapeake Bay from the Dietary Supplement Industry,” coauthored with Alison Fairbrother in Issues in Science and Technology.  Summer 2014: 23-37.  Published simultaneously  in Creative Nonfiction, issue 52.

The Fish at the Heart of the Food System,” coauthored with Alison Fairbrother in Limn 2014, issue 4.  Republished on Gizmodo.

“Seeing in Genes: Mapping the Rice Genome in China,” translated into Spanish in La Revista Iberoamericana de Ciencia, Tecnologia y Sociedad 1(3): 131–156.

Co-host with Sonya Rhee of Silk Road Food & Wine, Heritage Radio Network, 2011.

“Food, Drugs and TV: The Social Study of Corporate Science” coauthor with Bart Penders in Bulletin of Science, Technology and Society 31 (6), 431-434.

Co-editor with Bart Penders, Special issue on the Social Study of Corporate Science in the Bulletin of Science, Technology and Society.

The Best Way to Get Good Taste.” Post Road 2010, volume 19, pp. 49-54.

How to be Allergic to Everything.”  Ars Medica 2010, volume 6, number 2, pp. 60-63.

Erratum published in the Journal of the American College of Nutrition 29:6, December 2010.

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