| ||Bloomsbury Food Library
||Bloomsbury Food Library provides the resource of food-related studies content for students, researchers and scholars studying food, on courses as wide-ranging as history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, literary studies, political science, and development studies. Bloomsbury Food Library offers cross-searchable access to a broad and expanding range of encyclopedias, references works, e-books, images, and more:
- 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
- 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.
||Encyclopedias, references works, e-books, images, and more