Dr. Emily Beck, an alumnus of the Program in History of Science, Technology, and Medicine and assistant curator of the Wangensteen Historical Library, was featured in the New York Times, showcasing a collaboration between the Wangensteen Historical Library and Tattersall Distilling. Dr. Beck's expertise in early modern food history, as well as her knowledge of the Wangensteen's impressive rare books collection, resulted in an exciting and tasty collaboration with the Minnesota distillery. Concoctions like plague water and pear ratafia will be on offer for a limited time. Read more here.