Helen Zoe Veit

Position: Associate Professor
Field: Food, Cultural, Science/Medicine, Women & Gender
Region: United States

Office: 329 Old Horticulture
Email: hveit@msu.edu
Phone: (517) 884-4946
Website: helenveit.com

Helen Zoe Veit specializes in the history of food in the United States in the nineteenth and twentieth centuries. She is now writing a book called Picky: How American Children Became the Pickiest Humans in History which traces the relatively recent emergence of picky eating among children in the United States.

Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (UNC Press, 2013) explores food and nutrition in the Progressive Era. Modern Food, Moral Food was a finalist for the 2014 James Beard Award in Reference and Scholarship.

Veit’s writing on food history has appeared in a variety of academic journals and in The New York Times, The Atlantic, The Washington Post, Smithsonian Magazine, and elsewhere. She is a member of the editorial collective of Gastronomica: The Journal for Food Studies.

She directs the What America Ate project, funded by the National Endowment for the Humanities, a digital archive and interactive website on food in the Great Depression.

Veit has edited three books with the American Food in History book series with Michigan State University Press. Food in the Civil War Era: The North (2014) won Gourmand International’s award for best cookbook in a series published in the United States and was a finalist for the award in food history from the International Association of Culinary Professionals. Food in the Civil War Era: The South was released in 2015 and Food in the American Gilded Age, was released in 2017.

Veit teaches a variety of classes at Michigan State on American history, food, and culture. She was named the 2018 College of Social Science Outstanding Teacher.

To learn more, visit her webpage at helenveit.com