Amy Bentley

About the Author

Amy Bentley is a distinguished historian and professor of nutrition, food studies, and public health at New York University, where she explores the intersections of food, culture, and society. With a PhD in American history, her research delves into how dietary practices shape national identities and health policies. Bentley's work illuminates the evolution of American eating habits, from industrial innovations to cultural shifts, offering insightful critiques on the commodification of everyday sustenance. Her acclaimed book, Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (California Studies in Food and Culture) (Volume 51), examines the rise of commercial baby food in the early twentieth century, revealing its profound impact on family life, child nutrition, and the broader food industry. Through rigorous scholarship and engaging narratives, Bentley challenges readers to reconsider the hidden stories behind our plates.