Sierra Clark

Sierra Clark received her Ph.D. from the Department of Nutrition, Food Studies, and Public Health at NYU. Her research explored the intersection of aesthetics and materiality in the construction of taste. Her doctoral dissertation analyzed the politics of quality, pleasure, purity and the production of American heritage through a study of bourbon whiskey. Sierra has taught courses on contemporary food issues and food culture at New York University and The New School. She holds a B.A. from Brown University in International Relations, graduating magna cum laude and Phi Beta Kappa, and a Grand Diplôme in Culinary Arts from the French Culinary Institute. She has worked as a research associate at the Council on Foreign Relations and as an editor at Saveur magazine. Sierra currently serves on the Board of the David and Lucile Packard Foundation, the Lucile Packard Children’s Hospital, and FoodCorps. She lives in San Francisco with her husband and three year old daughter.