Bloomsbury Food Library - Reviews
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REVIEWS

Library Journal, August 2018

By Rob Tench

Bloomsbury’s Food Library is a comprehensive and reliable database of food-related content covering history, sociology, agriculture, anthropology, cultural studies, culinary arts, food studies, nutrition, and sustainability. It offers access to print works such as Food Cultures of the World Encyclopedia, the Cambridge World History of Food, Bloomsbury’s Cultural History of Food, and the seminal reference Food History: Critical and Primary Sources. With more than 70 ebooks, images from New York’s Metropolitan Museum of Art and the Culinary Arts Museum at Johnson & Wales University in Rhode Island, and more, the Food Library is still something of a work in progress. In upcoming months, Bloomsbury will add more primary material, curated pedagogical resources, lesson plans, and images. Especially exciting are its plans to offer more historical recipes.

The database has a clean, modern look, with documents that are clear and easy to read. The interface is simple to navigate, and searches can be saved, shared, printed, or cited…

This superb resource will only improve, especially with the enhancement of historical recipes from throughout the world. Foodies, scholars, and students of culinary arts now have a high-quality source of contemporary and historical information to aid in the research of their favorite subject.

Rob Tench is Acquisitions & Resources Fulfilment Librarian, Old Dominion University