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Amy Bentley

Professor of Food Studies

Nutrition and Food Studies

212-998-5580

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) (Berg, 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.

Selected Publications

Programs

Food Studies

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