Ken Albala, University of the Pacific, US

Amy Bentley, New York University, US: "I have found the Bloomsbury Food Library to be an amazing resource for students in my courses as well as my own research. Most recently (Spring 2025) for my Global Food Cultures: Madrid graduate travel seminar I aggregated related materials from the Bloomsbury platform. Students easily accessed key readings related to the history, culture, and contemporary landscape of food in Spain, deepening their knowledge and contributing to the success of the course."

Rachel Brown, University of Victoria, Canada: "The Bloomsbury Food Library has been an essential tool for me in my research and teaching. I especially appreciate the different kinds of resources that are available on the platform, from books, to articles, to archive material, to images. Whenever I am creating a new course, or working on a new piece of research, the Bloomsbury Food Library is often one of the first stops I make to engage with the current research in the field and to consider new angles on my work. It is an excellent resource for any food studies scholar or student."

Melissa L. Caldwell, University of California, US

Emily Contois, University of Tulsa, US

Kelly Donati, RMIT University, Australia

Fabio Paresecoli , New York University, US

Jeffrey Pilcher, University of Toronto, Canada

Cecilia Leong-Salobir, University of Western Australia, Australia: "The Bloomsbury Food Library is useful to both academics and mainstream researchers on food research across so many disciplines."

Peter Scholliers, Vrije Universiteit Brussel, Belgium: "My enthusiasm for the Bloomsbury Food Library has been on the rise since its launch. The more than 100 eBooks on offer alone are absolutely great. Even more sensational are the many ‘Research & Learning Tools’ about a very large variety of themes. They offer full lesson plans with up-to-date literature references, assignments, homework, and research questions: a real inspiration!"

Greg de St Maurice, Keio University, Japan