The New School Libraries and Archives had a trial to Bloomsbury Food Library that ended on November 18, 2017. Bloomsbury Food Library is a new scholarly resource for Food Studies research. It 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 key chapters from 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
If you were able to use the database during the trial and would like to provide us with your feedback, please use this form. If there is enough positive feedback, we will look into subscribing for the 2018-2019 academic year.
This guide has information resources for Food Studies.
The New School Subject Librarians are available to provide personalized 1-on-1 assistance for students, faculty and staff in search strategies, evaluating sources, research methods, developing assignments and more. Make an appointment using Starfish or through the Libraries & Archives online form.
Subject Librarians are available for one-on-one appointments and in-class library instruction, and can create customized library research guides. Users may contact them directly with recommendations or fill out the Request a Purchase form on the library website.