Matthew Sedacca is a journalist specializing in food, science, and culture. His writing has been published in The New York TimesThe Atlantic, The Washington PostSaveurNautilus, Scientific AmericanGQ Magazine, Quartz, Eater, Crain’s New York, Edible Manhattan/Brooklyn, Roads & Kingdoms, and VICE, among others. He has previously flown to Cusco to eat guinea pig and won the respect of Singaporean businessmen by finishing an entire bowl of chilli padi. He is a graduate of the Columbia Journalism School and is currently based in New York City.