Bloomsbury Food Library Subscription

Bloomsbury Food Library reflects the interdisciplinary nature of this growing subject. Featuring high quality content from Bloomsbury’s leading publishing program in food studies, it combines comprehensive reference works with cutting-edge academic research, a wealth of educational resources, and primary resources. 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

Key Features and Tools include:

  • Fast, cross-searchable access to the widest-ranging collection of food-related studies content
  • A tailored taxonomy that recognizes the different disciplines that inform Food Studies enabling easy browsing across discipline, topic, place and period
  • Interactive visual timeline highlighting key facts in food history from pre-history to the present
  • World Map enabling users to navigate to books and articles covering a particular country or region
  • A powerful browse and search functionality, allowing users to find relevant materials across all types of content and disciplines
  • Regular updates and new content, making this an ever-expanding resource
  • Related Content links on every content page making it easy to discover relevant material
  • Intuitive, user-friendly interface for desktop, tablet and mobile
  • Easy to cite, share and print content

More information is available at Bloomsbury Food Library Subscription

LYRASIS has negotiated a central license with the best possible terms. Participating institutions placing new orders will be asked to abide by the terms at that time.

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