"The Bloomsbury Food Library provides a fascinating look at the history of food, with broad interdisciplinary appeal."
Gricel Dominguez, Associate Librarian at Florida International University
Bloomsbury Food Library is an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content. It is a growing and vibrant digital resource, home of the following collections:
The platform enables institutions to curate their own bespoke content collections to best suit the needs of their students and scholars.
Combining original content from Bloomsbury and licensed content from partner publishers with specially-commissioned research and learning tools and image collections from eminent institutions, Bloomsbury Food Library is the one-stop-shop for anyone studying or working in the field. The rich and unique collection of research and teaching material reflects the interdisciplinary nature of this growing subject, making the Bloomsbury Food Library an indispensable research tool supporting courses as wide-ranging as history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, literary studies, political science, development studies, and more.
Bloomsbury Food Library offers cross-searchable access to a broad and expanding range of encyclopedias, references works, eBooks, images, podcasts, pedagogical teaching tools, and more:
- 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 key chapters from Food History: Critical and Primary Sources
- Over 100 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 Culinary Arts Museum at Johnson & Wales University, USA, The National Archives, UK, and the Metropolitan Museum of Art, USA
- Specially curated lesson plans and bibliographic guides to assist teaching and research
Click here to learn more about the collection.
Global Food Histories is a rich collection of over 120 eBooks from Reaktion Books’ market leading food studies catalogue. Content highlights include:
- Scholarly research on key topics such as global food cuisine, food history and cultural food studies.
- Over 80 eBooks from the pioneering Edible Series, featuring illustrations, recipes and reference material.
- A selection of standalone eBooks from the Food Controversies series covering topics such as food waste, fast food and global meat consumption.
- EBooks from the Food Nations series exploring cultural food histories from countries including India, Vietnam, Italy, America, and more.
- An update collection with an additional 13 eBooks from the Reaktion Books front list is available to bolster the core collection.
Click here to learn more about the collection.
Food Sustainability and Security brings together 48 key frontlist eBooks from across the Taylor & Francis, ABC-Clio, and Zed Books lists, all in one unique content bundle. Highlights include:
- Scholarly research addressing the vital topics of food sustainability and security, as well as agroecology, agriculture, climate change, global food systems, food inequality, social justice, ethics, and more.
- 36 titles from Taylor & Francis with particularly strong coverage of sustainable agriculture, food security, the sustainable supply chain, policy & politics, water, and more.
- 5 titles from Zed Books providing a truly global perspective of food security, social justice and food systems across the globe.
- 7 titles from ABC-Clio focusing on key topics such as organic farming, food insecurity and social food movements, to name just a few.
Click here to learn more about the collection.
Global Food Cultures is a vibrant collection of 54 key monographs and reference works. Content highlights include:
- A dynamic collection of 54 eBooks, reference works and key monograph series.
- Titles from the ‘Food Cultures in…’ and ‘Food Cultures of…’ series, providing regional studies of food history and culture around the world.
- Accessible multi-volume reference works spread over 12 volumes, including key topics such as food in world culture, cooking through history, food and religion, and more.
- Key monographs, encyclopedias and handbooks exploring key areas of food history and culture.
Click here to learn more about the collection.
