Bloomsbury Launches Food Library
Discover the widest-ranging existing collection of food-related studies content for students, researchers and scholars with Bloomsbury's Food Library. This new tool is an ideal one-stop shop for teaching and research. It features high quality content from Bloomsbury’s leading publishing program in food studies, while combining comprehensive reference works with cutting-edge academic research, a wealth of educational resources, and primary resources.
This would be a great resource for students and scholars studying food in all its manifestations in disciplines such as history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, political science, development studies, food science, and nutrition.
Bloomsbury Food Library includes:
- Global coverage including Ken Albala's Food Cultures of the World Encyclopedia and the Cambridge World History of Food
- Several major reference works including Bloomsbury's Cultural History of Food in six volumes and Food History: Critical and Primary Sources
- Over 60 eBooks by key authors in the field including Warren Belasco, Carol J. Adams, Anne Murcott, Rick Wilk, Fabio Parasecoli and Peter Jackson
- Image collections from leading institutions around the globe including the Metropolitan Museum of Art, USA
Interested in trial or pricing information? Contact Ashley Brizuela or firstname.lastname@example.org or 800-843-8482, ext. 2805.