Amy Bentley

Last updated

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]

Contents

She completed her PhD in American Civilization at the University of Pennsylvania. [5] Her research interests are wide-ranging and include the social and cultural history of food, food systems, nutrition and health. [6] 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. [7] [8] [9]

Awards

Selected bibliography

Books

Edited Volumes

Articles

Professional activities

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. [12] [13] [14]

Related Research Articles

Soul food Type of American cuisine

Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States. The cuisine originated with the foods that were given to enslaved black people by their white owners on Southern plantations during the Antebellum period; however, it was strongly influenced by the traditional practices of West Africans and Native Americans from its inception. Due to the historical presence of African Americans in the region, soul food is closely associated with the cuisine of the American South although today it has become an easily identifiable and celebrated aspect of mainstream American food culture.

<i>Haute cuisine</i> Type of French cuisine

Haute cuisine or grande cuisine is the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels. Haute cuisine is characterized by the meticulous preparation and careful presentation of food at a high price.

New York University Tandon School of Engineering School of New York University

The New York University Tandon School of Engineering is the engineering and applied sciences school of New York University. Tandon is the second oldest private engineering and technology school in the United States. The school dates back to 1854 when its predecessor institutions, the University of the City of New York School of Civil Engineering and Architecture and the Brooklyn Collegiate and Polytechnic Institute, were founded. The school was renamed in 2015 in honor of NYU Trustees Chandrika and Ranjan Tandon following their donation of $100 million to the school.

Baby food

Baby food is any soft, easily consumed food other than breastmilk or infant formula that is made specifically for human babies between four and 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 University Steinhardt School of Culture, Education, and Human Development is the secondary liberal arts and education school of New York University. It is one of the only schools in the world of its type.

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 American academic

Marion Nestle is an American academic. She was the Paulette Goddard professor of nutrition, food studies and public health at New York University. She was also a professor of Sociology at NYU and a visiting professor of nutritional sciences at Cornell University. Nestle's name is pronounced like the English verb "nestle", not like the name of the Swiss food conglomerate, to which she is unrelated.

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.

Perry N. Halkitis

Perry N. Halkitis is an American of Greek ancestry public health psychologist and applied statistician known for his research on the health of LGBT populations with an emphasis on HIV/AIDS, substance use, and mental health. Perry is Dean and Professor of Biostatistics, Health Education, and Behavioral Science at the Rutgers School of Public Health. Between 1998 and 2017, Perry was faculty at New York University, serving in a variety of capacities, the last of which was Senior Association Dean for Academic and Faculty Affairs at the College of Global Public Health and Professor of Global Public Health, Applied Psychology, and Medicine. He is also the founder and director of the Center for Health, Identity, Behavior, and Prevention Studies (CHIBPS) at New York University, a bio-behavioral funded research site funded that also serves as a training site for public health, psychology, medical and student scholars working in the arena of LGBT health disparities informed by a theory of syndemics.

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.

Helga Tawil-Souri

Helga Tawil-Souri is a Palestinian-American media scholar and documentary filmmaker. Tawil-Souri is an Associate Professor in the Department of Media, Culture, and Communication and Middle East and Islamic Studies at New York University. Tawil-Souri holds a BA from McGill University (1992), an MA from the University of Southern California’s Annenberg School for Communication (1994), and a PhD from the School of Journalism and Mass Communication at the University of Colorado, Boulder (2005).

Mellins Food Defunct nutritional supplement and its maker

Mellin's Food Company was a maker of Mellin's Food for Infants and Invalids in Boston, Massachusetts.

Gerber Products Company A purveyor of baby food and baby products

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.

Charlton McIlwain American academic and author (born 1971)

Charlton Deron McIlwain is an American academic and author whose expertise includes the role of race and media in politics and social life. McIlwain is Professor of media, culture, and communication and is the Vice Provost for Faculty Engagement and Development at New York University.

Nawal Nasrallah

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.

<i>Black Software</i>

Black Software: The Internet and Racial Justice, From the Afronet to Black Lives Matter is a 2019 American book that sets out to understand Black Lives Matter through the six-decade history of racial justice movement organizing online.

References

  1. "Amy Bentley - Faculty Bio". steinhardt.nyu.edu. Retrieved 2017-04-28.
  2. "NYU Urban Farm Lab". NYU Urban Farm Lab. Retrieved 2017-04-28.
  3. "Experimental Cuisine Collective". experimentalcuisine.com. Retrieved 2017-04-28.
  4. "Nutrition and Food Studies - NYU Steinhardt". steinhardt.nyu.edu. Retrieved 2017-04-28.
  5. "Amy Bentley - Faculty Bio". steinhardt.nyu.edu. Retrieved 2017-04-28.
  6. "Amy Bentley - Faculty Bio". steinhardt.nyu.edu. Retrieved 2017-04-28.
  7. Bentley, Amy (1998-10-01). Eating for Victory: Food Rationing and the Politics of Domesticity (1st Printing ed.). University of Illinois Press. ISBN   9780252067273.
  8. Bentley, Amy (2008-06-05). "Introduction". Food and Foodways. 16 (2): 111–116. doi:10.1080/07409710802085940. ISSN   0740-9710. S2CID   216644645.
  9. The New School (2015-04-23), A Discussion with Amy Bentley, author of "Inventing Baby Food" , retrieved 2017-04-28
  10. "Award Winners – ASFS". www.food-culture.org. Retrieved 2017-04-28.
  11. "Meet the Book Nominees for the 2015 James Beard Awards". www.jamesbeard.org. Retrieved 2017-04-28.
  12. "Food, Culture & Society". www.tandfonline.com. Retrieved 2017-04-28.
  13. "Food and Foodways". www.tandfonline.com. Retrieved 2017-04-28.
  14. "Amy Bentley - Faculty Bio". steinhardt.nyu.edu. Retrieved 2017-04-28.