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Amy Bentley

Professor of Food Studies

Nutrition and Food Studies


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

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), and the co-edited volume with Simona Stano Food for Thought: Nourishment, Culture, Meaning (Springer 2021). Book chapter and journal articles feature such topics as ketchup in Reagan's America, the politics of southwestern cuisine, and a historiography of food riots (see Selected Publications below). Her current research projects include a history of food in US hospitals, and the cultural and historical contexts of meat and dairy substitutes.

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 with Peter Scholliers 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, the book series Food and Society: New Directions (Bristol University Press) and the journals Food and FoodwaysGraduate Journal of Food Studies and Gastronomy.

Selected Publications


Food Studies

The Food Studies program explores the cultural, historical, and sociological aspects of food and food systems.

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Deans Global Honors: Food, Culture, Globalization

Employing a global perspective, this course introduces students to the major issues and concepts regarding food and culture. Examining food and diet from historical and transnational perspectives, we examine the effect of colonialism and immigration on agriculture, food technologies, diets, and health. Through field trips, guest speakers, discussions, hands-on activities and eating, students explore how food influences and is influenced by myriad factors, including politics, economics, climate, geography, technology, and culture.
Course #
FOOD-UE 8181
Nutrition and Food Studies
Liberal Arts Core
Cultures and Contexts