Carol Helstosky

Carol Helstosky

Professor

What I do

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

Specialization(s)

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.

Degree(s)

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

Research

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 Ethnic Recipe Collections during and after World War I. In The Provisions of War: Expanding the Boundaries of Food and Conflict, 1840-1990 (pp. 191-206). Fayetteville, AR: 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.