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Zachary Nowak

Zachary Nowak has worked for The Umbra Institute since 2005. Nowak received his PhD from Harvard University in 2018 and is a food and environmental historian with an interest in how place and taste go together (or don’t). He has written about the history of pizzerias in Naples, Chianti in California, unsalted bread in Perugia, polenta in Italy, terroir nowhere, and truffles all over the world.

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