Amy Bentley is Professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She is the author of Eating for Victory: Food Rationing and the Politics of Domesticity and the editor of A Cultural History of Food in the Modern Era.

"Bentley, author of Eating for Victory, has meticulously scoured the literature on infant nutrition and presented a very fluid, flowing, and engrossing account of the history of baby food over the past century." -- R. A. Hoots CHOICE "An important testimony to the multifaceted processes that shape why Americans buy what they buy. Inventing Baby Food is a welcome addition to the study of American cultural history." Journal of American History "Meticulously researched with sources ranging from company advertisements to industry statistics, Inventing Baby Food makes important contributions to American cultural history and the histories of business, consumerism, and food culture." -- Deirdre Clemente Journal of American History "An exciting contribution to food studies and cultural studies." Review of Agricultural, Food and Environmental Studies

• List of Illustrations Introduction 1. Industrial Food, Industrial Baby Food: The 1890s to the 1930s 2. Shifting Child-Rearing Philosophies and Early Solids: The Golden Age of Baby Food at Midcentury 3. Industrialization, Taste, and Their Discontents: The 1960s to the 1970s 4. Natural Food, Natural Motherhood, and the Turn toward Homemade: The 1970s to the 1990s 5. Reinventing Baby Food in the Twenty-First Century Acknowledgments Notes Bibliography Index

Amy Bentley is Professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She is the author of Eating for Victory: Food Rationing and the Politics of Domesticity and the editor of A Cultural History of Food in the Modern Era.

"Bentley, author of Eating for Victory, has meticulously scoured the literature on infant nutrition and presented a very fluid, flowing, and engrossing account of the history of baby food over the past century." -- R. A. Hoots CHOICE "An important testimony to the multifaceted processes that shape why Americans buy what they buy. Inventing Baby Food is a welcome addition to the study of American cultural history." Journal of American History "Meticulously researched with sources ranging from company advertisements to industry statistics, Inventing Baby Food makes important contributions to American cultural history and the histories of business, consumerism, and food culture." -- Deirdre Clemente Journal of American History "An exciting contribution to food studies and cultural studies." Review of Agricultural, Food and Environmental Studies

• List of Illustrations Introduction 1. Industrial Food, Industrial Baby Food: The 1890s to the 1930s 2. Shifting Child-Rearing Philosophies and Early Solids: The Golden Age of Baby Food at Midcentury 3. Industrialization, Taste, and Their Discontents: The 1960s to the 1970s 4. Natural Food, Natural Motherhood, and the Turn toward Homemade: The 1970s to the 1990s 5. Reinventing Baby Food in the Twenty-First Century Acknowledgments Notes Bibliography Index