• 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.

To maintain a rigorous academic standard the Bloomsbury Food Library is updated twice a year with new, cutting-edge research including:

• New scholarship from Bloomsbury’s Food Studies list and other prestige publishing partners, such as Amsterdam Universities Press and Arkansas University Press, with key backlist titles as well as cutting-edge newly published eBooks.
• Exclusive Lesson Plans to provide well-rounded reading lists for students and provide instructors with valuable teaching tools to help them globalise and enrich their curriculum.
• A new Introductory Article series covering key subject areas within Food Studies to support course building and further studies.
• Image partnerships with leading museums and galleries.