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), (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.
- 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. Ketchup as a Vegetable: Condiments, Culture and the Politics of School Lunch in Reagan's America. In Deirdre Murphy, Beth Forrest, and Andrew Donnelly, Eds. Sauces and Identity in the Western World, (Oxford University Press, forthcoming 2020).
- Bentley, Amy. “How Ketchup Revolutionized How Food is Grown, Processed, and Regulated" June 4, 2018. Smithsonian.com.
- Bentley, Amy. "Growing Concerns." The Times Literary Supplement (March 25, 2016).
- Bentley, Amy and Shayne Leslie Figueroa. "A History of Food in Popular Culture Over the Life Span," in Peter Naccarato and Kathleen LeBesco, Eds. The Bloomsbury Handbook of Food and Popular Culture (Bloomsbury, 2017): 83-95.
- 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.