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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 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 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 journals Food and Foodways and the Graduate Journal of Food Studies, and is a Faculty Fellow in Residence at Brittany Hall at NYU.

Selected Publications


Food Studies

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