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Verlagsinformation :: Publisher's information
Bloomsbury Food Library is an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content. It is a growing and vibrant digital resource, home of the following collections:
- Bloomsbury Food Library Core Collection - With over 100 eBooks from key authors in the field, this collection is essential for students, scholars, and researchers working in food-related studies.
- Global Food Histories - Delve into this rich array of global food cuisine, food history and cultural food studies.
- Food Sustainability and Security - Explore this unique collection which explores vital topics such as food sustainability, food security, climate change, and social justice.
- Global Food Cultures - This vibrant collection delves into food cultures from around the world, exploring topics such as the history and traditions of cooking and eating, as well as the intersectionality of food and religion.
The platform enables institutions to curate their own bespoke content collections to best suit the needs of their students and scholars.
Combining original content from Bloomsbury and licensed content from partner publishers with specially-commissioned research and learning tools and image collections from eminent institutions, Bloomsbury Food Library is the one-stop-shop for anyone studying or working in the field. The rich and unique collection of research and teaching material reflects the interdisciplinary nature of this growing subject, making the Bloomsbury Food Library an indispensable research tool supporting courses as wide-ranging as history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, literary studies, political science, development studies, and more.
Content Highlights
- 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
- Over 400 eBooks by key authors in the field including Warren Belasco, Carol J. Adams, Anne Murcott, Rick Wilk, Fabio Parsecoli and Peter Jackson
- Image collections from leading institutions around the globe including the Metropolitan Museum of Art, USA
Features
- Interactive visual timeline and map highlighting key events in food history from pre-history to the present day and linking to further related content
- World Map enabling users to navigate to books and articles covering a particular country or region
- Lesson plans and discipline-specific bibliographic guides with links to live online content
- A custom taxonomy enabling intuitive search and discovery
- 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
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