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), (which was a finalist for a James Beard Award, and also winner of the ASFS Best Book Award). Other publications 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's been involved in a wide range of food-related academic and applied projects, including 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 journals Food and Foodways and the Graduate Journal of Food Studies, and is a Faculty Fellow in Residence at Brittany Hall at NYU.
- 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).