Amy Bentley is Professor in the Department of Nutrition and Food Studies at New York University. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (University of California Press, 2014), (James Beard Award finalist, and ASFS Best Book Award). For more information see inventingbabyfood.com.
Other books include Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois, 1998), A Cultural History of Food in the Modern Era (editor) (Bloomsbury, 2011), as well as articles on such diverse topics as ketchup in Reagan's America, the politics of southwestern cuisine, and a historiography of food riots. Her current research projects include a history of food in US hospitals, and the meanings and uses of food production in religious communities.
In addition to her work as a food historian, she is involved in a wide range of food-related academic and applied projects, including the Food and COVID-19 NYU digital archive, and as co-founder of the NYU Urban Farm Lab and the Experimental Cuisine Collective(2007-2016). The former Editor-in-Chief of Food, Culture, and Society: An International Journal of Multidisciplinary Research (2013-2019), Bentley is co-editor of the book series Food in Modern History: Traditions and Innovations (Bloomsbury). She serves as a board member for the Bloomsbury Food Library, the Cornell University HEARTH Collection, and the journals Food and Foodways and Graduate Journal of Food Studies. She is a Faculty Fellow in Residence at Brittany Hall at NYU.
- Bentley, Amy and Stephanie Borkowsky, "The Food and COVID-19 NYC Archive: Mapping the Pandemic's Effect on Food in Real Time," Gastronomica, 20:4 (December 2020): 8-11.
- Bentley, Amy. "What Should Babies Eat and Whose Business is it? In Matthew Morse Booker and Charles C. Ludington, Eds. Food Fights: How the Past Matters in Contemporary Food Debates (University of North Carolina Press, 2019): 189-207.
- Bentley, Amy. Afterward for Food Fights: A Global Perspective. Zapruder World: An International Journal for the History of Social Conflict 5(2018).
- Bentley, Amy. “How Ketchup Revolutionized How Food is Grown, Processed, and Regulated" June 4, 2018. Smithsonian.com.
- Albala, Ken, Warren Belasco, Amy Bentley, Lisa Heldke, and Alex McIntosh. "FCS Editors' Roundtable: Reflections on the Twentieth Anniversary of the Journal." Food, Culture and Society 20:1(March 2017): 1-14.
- Bentley, Amy. "Growing Concerns." The Times Literary Supplement (March 25, 2016).
- Amy Bentley, Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (UC Press, 2014).
- Amy Bentley and Hi’ilei Hobart, “The Industrialization of Food in Recent United States History.” In Paul Freedman et al, eds. Food in Time and Place: The American Historical Association Companion to Food History (University of California Press, 2014): 165-187.
- Amy Bentley, "Sustenance, Abundance, and the Place of Food in United States Histories." In Kyri Claflin and Peter Scholliers, eds. Writing Food History: A Global Perspective (Bloomsbury, 2012): 72-86.
- Amy Bentley, editor, A Cultural History of Food in the Modern Era (editor) (Bloomsbury, 2011).
- Amy Bentley, Warren Belasco, Carolyn de la Pena, and Psyche Williams-Forson, “The Frontiers of Food Studies.” Forum Section, Food, Culture and Society, Vol, 14, No. 3(September 2011): 301-314.
- Daniel Bender with Rachel Ankeny, Warren Belasco, Amy Bentley, Elias Mandala, Jeffrey M. Pilcher, and Peter Scholliers, “Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History.” Radical History Review, 110 (Spring 2011): 197-216.
- Leora Auslander, Amy Bentley, Leor Halevi, H. Otto Silbum, and Christopher Whitmore, “AHR Conversation: Historians and the Study of Material Culture,” American Historical Review (December 2009): 1355-1404.
- Amy Bentley, Eating for Victory: Food Rationing and the Politics of Domesticity (Urbana: University of Illinois Press, 1998).