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
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.
