Campbell Karlsgodt, Elizabeth	Escobedo, Elizabeth	Ford Faggan, Yasmaine	Gibbs, Michael
Goodfriend, Joyce	Helstosky, Carol	Ioris, Rafael	Philpott, William
Rockwell, Nicholas	Romero, II, Tom I.	Schulten, Susan	Scarcion, Jonathan
Tague, Ingrid

Carol  Helstosky

• Associate Professor
• Sturm Hall 368>
• 303-871-3987
• chelstos@du.edu

Focus:

Italy; modern Europe; history of food

Background:

Ph.D., Rutgers University, 1996>

Interests:

Much of my past research has looked at the ways in which food consumption became a politically-charged issue in modern European history. In 2004, I published a book, Garlic and Oil: Food and Politics in Modern Italy, which examined this issue in the context of liberal, fascist, and democratic regimes in Italy. I continue to be interested in the history of Italian food and I am currently writing a history of pizza that charts pizza's meteoric rise in popularity around the world. I am also working on several articles and a book project that examine the history of deception in late nineteenth- and early twentieth-century Italy. I am currently looking at several celebrated cases of Italian art forgery, as well as the nature of the Italian art market, in order to determine how and why Italians gained a reputation for being deceptive.

My teaching interests are mainly in the area of nineteenth- and twentieth-century European history. I am especially interested in cultural and political history and I teach both survey classes in modern European history as well as more specialized classes in fascism, nationalism, historiography, and topics in world history. I also teach a research and writing class that looks at the history of food and drink in Europe and in the United States.