The Library is pleased to launch the following database:
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.
The library has other databases available for HKSYU users, further information can be found here
Hong Kong Shue Yan University Library
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