Other Projects


Amy Bentley, Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois Press, 1998).


Amy Bentley, Editor, A Cultural History of Food in the Modern Age (Berg, 2012).




Cookbook Foreward:

Around the World in 80 Purees: Easy Recipes for Global Baby Food, by Leena Saini (Quirk Books, 2016).

Saini cover


The NYU Urban Farm Lab

The Experimental Cuisine Collective (ECC)

Editor, Food, Culture, and Society: An International Journal of Multidisciplinary Research


Selected journal articles, essays, and book chapters:

  • 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 23, 2016).
  • Bentley, Amy and Hi’ilei Hobart.  “Food in Recent U.S. History.” In Food in Time and Place: The American Historical Association Companion to Food History, eds. Paul Freedman, Joyce E. Chaplin, and Ken Albala (University of California Press, 2014): 165-187.
  • Bentley, Amy. “Sustenance, Abundance, and the Place of Food in United States Histories.” In Global Food Historiography: Researchers, Writers, & the Study of Food, eds. Kyri Claflin and Peter Scholliers (Berg, 2012): 72-86.
  • Bentley, Amy. “The Frontiers of Food Studies,” with Belasco et al. Food, Culture and Society, Vol, 14, No. 3, (September, 2011): 301-314.
  • Bentley, Amy. “Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History,” with Bender at al. Radical History Review, 110 (Spring 2011): 197-216.
  • Bentley, Amy. “Historians and the Study of Material Culture,” with Auslander, et al. American Historical Review, 114(December 2009): 1355-1404.
  • Bentley, Amy. “Introduction” and Guest Editor, “Sweetness and Power: Rethinking Sidney Mintz’s Classic Work.” Food and Foodways, Vol. 16, No. 2(2008).
  • Bentley, Amy. “The Politics on Our Plates.” The Chronicle Review (Chronicle of Higher Education), Volume LIII, No. 8(October 18 2006): B13-B15.
  • Bentley, Amy. “Booming Baby Food: Infant Food and Feeding in Post-World War II America.” Michigan Historical Review 32, 2(Fall 2006): 63-88.
  • Bentley, Amy. “Men on Atkins: Dieting, Meat, and Masculinity.” In The Atkins Diet and Philosophy, eds. Lisa Heldke, et al, (Chicago and La Salle, IL: Open Court Press, 2005): 185-195.
  • Bentley, Amy. “The Other Atkins Revolution: Atkins and the Shifting Culture of Dieting.” Gastronomica 4, 3(August 2004): 34-45.
  • Bentley, Amy. “From Culinary Other to Mainstream American: Meanings and Uses of Southwestern Cuisine.” In Culinary Tourism: Explorations in Eating and Otherness, ed., Lucy M. Long (University of Kentucky Press, 2004): 209-225.
  • Bentley, Amy. “Islands of Serenity: The Icon of the Ordered Meal in World War II.” In Food and Culture in the United States: A Reader, ed., Carol Counihan (Routledge, 2002):171-192.
  • Bentley, Amy. “Reading Food Riots: Scarcity, Abundance, and National Identity.” In Food, Drink and Identities, ed., Peter Scholliers (Oxford and New York: Berg, 2001): 179-183.

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