Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies at New York University's Steinhardt School of Culture, Education, and Human Development, and is co-founder of the NYU Urban Farm Lab and the Experimental Cuisine Collective. [1] [2] [3] [4]
She completed her PhD in American Civilization at the University of Pennsylvania. [1] Her research interests are wide-ranging and include the social and cultural history of food, food systems, nutrition and health. [1] Her diverse interests in food studies have resulted in multiple publications in journals, books and on social media covering topics as diverse as the politicisation of domesticity under American food rationing in World War II to a review of anthropologist Sidney Mintz's examination of the sugar industry. [5] [6] [7]
Books
Edited Volumes
Articles
Bentley serves on a number of editorial and advisory boards dedicated to food studies, including the journals Food, Culture and Society: An International Journal of Multidisciplinary Research and Food and Foodways: Exploration in the History and Culture of Human Nourishment. [10] [11] [1]
Soul food is the ethnic cuisine of African Americans. Originating in the American South from the cuisines of African slaves transported to the Thirteen Colonies during the colonial history of the United States, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.
Baby food is any soft, easily consumed food other than breastmilk or infant formula that is made specifically for human babies between six months and two years old. The food comes in many varieties and flavors that are purchased ready-made from producers, or it may be table food eaten by the family that has been mashed or otherwise broken down.
The New York UniversitySteinhardt School of Culture, Education, and Human Development is the education school of New York University. The school was founded as the School of Pedagogy in 1890. Prior to 2001, it was known as the NYU School of Education.
Sidney Wilfred Mintz was an American anthropologist best known for his studies of the Caribbean, creolization, and the anthropology of food. Mintz received his PhD at Columbia University in 1951 and conducted his primary fieldwork among sugar-cane workers in Puerto Rico. Later expanding his ethnographic research to Haiti and Jamaica, he produced historical and ethnographic studies of slavery and global capitalism, cultural hybridity, Caribbean peasants, and the political economy of food commodities. He taught for two decades at Yale University before helping to found the Anthropology Department at Johns Hopkins University, where he remained for the duration of his career. Mintz's history of sugar, Sweetness and Power, is considered one of the most influential publications in cultural anthropology and food studies.
Marion Nestle is an American molecular biologist, nutritionist, and public health advocate. She is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health Emerita at New York University. Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.
Baby-led weaning is an approach to adding complementary foods to a baby's diet of breast milk or formula. BLW facilitates oral motor development and strongly focuses on the family meal, while maintaining eating as a positive, interactive experience. Baby-led weaning allows babies to control their solid food consumption by "self-feeding" from the start of their experience with food.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in culture, traditions, and history.
The Jane Grigson Award is an award issued by the International Association of Culinary Professionals (IACP). It honours distinguished scholarship and depth of research in cookbooks and is named in honour of the British cookery writer Jane Grigson.
Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast number of academic fields. It is thus a field that involves and attracts philosophers, historians, scientists, literary scholars, sociologists, art historians, anthropologists, and others.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Food & History is a multilingual scientific journal that is published since 2003. It is the biannual scientific review of the European Institute for the History and Cultures of Food (IEHCA) based in Tours. It publishes papers about the history and culture of food.
Mellin's Food Works was a maker of Mellin's Food for Infants and Invalids in London, England.
Gerber Products Company is an American purveyor of baby food and baby products headquartered in Florham Park, New Jersey, with plans to relocate to Arlington, Virginia. Gerber is a subsidiary of Nestlé.
Anthropology of food is a sub-discipline of anthropology that connects an ethnographic and historical perspective with contemporary social issues in food production and consumption systems.
Nawal Nasrallah is a U.S.-based Iraqi food writer, food historian, English literature scholar, and translator from Arabic into English. She is best known for her cookbook featuring Iraqi cuisine, entitled Delights from the Garden of Eden, and for editions of medieval Arabic cookbooks, including Annals of the Caliphs’ Kitchens, an annotated translation of the tenth-century, Abbasid-era cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq. She has won numerous awards for her writing and her translations.
Fabio Parasecoli is an Italian academic and author, whose work focusses on the intersectionality of food, media and politics. He is currently a Food Studies professor at NYU Steinhardt.