Carol Helstosky

Carol Helstosky

Associate Professor

What I do

Associate Professor of History and Faculty Director, CAHSS First Generation Mentoring Program.


Modern Europe; Italy; History of Food; History of Fascism

Professional Biography

I received my PhD in modern European history from Rutgers University after I completed an undergraduate degree in literature from Trinity College in Hartford, Connecticut. My research focuses on modern Italian history, especially the histories of food consumption and consumerism. I have published widely in the field of modern food history. Here at DU, I teach classes in modern European history, food history, and historical methods, working with students on projects like the Veterans Legacy Program, a research-based curriculum commemorating the lives of veterans buried at Fort Logan National Cemetery.


  • Ph.D., Modern European History, Rutgers University, 1996
  • BA, Literary Studies, Trinity College, 1987


I am currently finishing a book-length study of the market for antiquities in late nineteenth-century Italy. I have just started a study of US soldiers and military families in Italy.

Areas of Research

Modern Europe; Italy; History of Food; History of Fascism.

Key Projects

  • NCA's Veterans Legacy Program (VLP)
  • NCA's Veterans Legacy Program (VLP)
  • Veterans Legacy Program

Featured Publications

Helstosky, C. (2021). State of Meatlessness: Voluntary and involuntary vegetarianism in early twentieth century Italy. In The V Word: Vege(tari)an Arguments in Culture, History and Practice. Palgrave MacMillan.
Helstosky, C. (2021). “Culinary Nationalism and Immigrant Cooking Collections in the United States during and after World War I”. In Provisions of War: Expanding the Boundaries of Food and Conflict, 1840-1990. USA: University of Arkansas Press.
Helstosky, C. (2018). Alimentazione. In Storia d'Italia. Annali 27: I consumi, eds. Stefano Cavazza e Emanuela Scarpellini (pp. pp. 126-152). Turin, Italy: Giulio Einaudi.
Helstosky, C. (2016). La Cucina Futurista: Form Over Function?. In The Taste of Art: Food as Counterculture in Contemporary Practices. University of Arkansas Press.