neuroscientist, a world expert on the psychological science of smell and someone that i m eager to have as a colleague and a friend. in addition to numerous awards and grants for research record accumulated over the last 30 years including more than 80 original research host, multiple scholars handbooks and several academic and popular books including the college textbook sensation and perception the fifth addition the sense of desire discovering and that s disgusting unraveling the mysteries of propulsion. she is a sought-after professional consultant in various industries and is frequently called upon as an expert witness in cases involving olfaction. among commitments as two things are likely to work with dr. rachel herz adjunct professor and i love dealing with her with studies at brown for research teaching and projects related to food. this evening you are in for quite a treat to hear her latest and fascinating book why you eat what you eat the science behind a rela
the the sponsors of this discussion. and to all of the smithsonian and park service staff here today, welcome and thank you. to our friends and allies in the preservation work we thank you for coming in for joining us. you to those thank from outside traditional areas of our field, scholars and advocates for community advancement. especially to our panelists, special guests who i will introduce at greater length later on in the program. your inputppreciate and want to thank you for helping us expand the scope of historic reservation so that it reflects the two root true diversity of our nation and work to save more overlooked places. let me tell you why this is important. we will set the stage for the next 50 years of our work. we believe that telling the full american story and becoming a more inclusive movement is crucial to our understanding of who we are, and to where we are going. recognize thets importance of these issues and doing great work to healed stories from