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Bloomsbury Food Library

Bloomsbury Food Library

The widest-ranging existing collection of food-related studies content for students, researchers and scholars.

With original content from Bloomsbury’s leading publishing program in food studies, licensed content from partner publishers and image collections from eminent institutions, Bloomsbury Food Library is the one-stop-shop for anyone studying or working in the field.

It reflects the interdisciplinary nature of this growing subject, making it an essential resource for students 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
  • Over 60 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

Download the title list 

What's Included?

Food Cultures of the World Encyclopedia

Food Cultures of the World Encyclopedia

General Editor: Ken Albala, University of the Pacific, USA

How much can we learn about a different culture from its food choices in terms of local produce, preparation, and eating habits? In this four-volume resource, Ken Albala and a team of leading food scholars show how we can begin to understand the ways different cultures are formed and shaped by eating practices and behaviours. The work offers full global coverage at country, and in some cases, regional level. For each country featured there is a food culture snapshot, an exposé of the major foodstuffs, cooking techniques, typical meals, eating out practices - where relevant- and entries on special occasions, diet and health, as well as traditional recipes.

Cambridge World History of Food

Cambridge World History of Food

General Editors: Kenneth F. Kiple and Kriemhild Coneè Ornelas

This truly comprehensive resource (“what’s not in here does not exist” – USA Today) offers an overview of all things related to what we consume. The work provides researchers with access to information on eating habits through the ages, covering all foods that have been hunted and gathered, grown and nurtured, eaten and consumed throughout human history. The resource features entries from 220 experts from 15 countries and the final section provides a dictionary of over 1,000 entries on food-plants, together with 4,000 other names for food-plant names.


Food History: Critical and Primary Sources

Food History: Critical and Primary Sources

General Editor: Jeffrey M. Pilcher, University of Toronto Scarborough, Canada

An indispensable reference collection which focuses on the widest possible span of food in human history, to provide a comprehensive survey of problems and methods in the field of food history. Bringing together a key selection of 30 high-quality essays from the volumes, this work combines contemporary scholarship with selected primary sources as an ideal starting point for historical research.


The Ethnic Restauranteur


eBook Collection

Bloomsbury Food Library features more than 70 ebooks in food studies, food history and anthropology of food, with a broad coverage of topics, periods, and cultures. Authored by leading scholars including Carol J. Adams, Warren Belasco, Pat Caplan, Anne Murcott, Fabio Parasecoli and Krishnendu Ray, these books are fully indexed and cross-searchable by keyword using our custom taxonomy.

Download the full title list

Students and researchers can also access the content through a specially created timeline and world map, and can browse by topic, place and period. 


  • 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 (forthcoming after launch)
  • 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 

Who is the resource for?

Bloomsbury Food Library is an invaluable resource for students, scholars and researchers studying food in disciplines as wide-ranging as history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, literary studies, political science, and development studies.

Featured Content

Food and Globalization

What do McDonalds and Coca-Cola have in common? For some, they suggest the startling same-ness of how everywhere across the globe, the same food can be found. For food scholars, they represent the effects and continued impact of globalization on our food systems and practices. 

Globalization – A New Phenomenon?

Look into the Cultural History of Food in the Modern Age to explore the notion that globalization is a contemporary issue. Amy Bentley shows that it may have been around for a while, but that the type of globalization we have seen emerging recently is of a different flavor thanks to lightning-speed technological advances, immediate communication, and world-wide economic institutions. 

See more

Promotional Materials

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Free Trial Access Available
For more information, open free trial or to place an order, contact:
Jacek Lewinson
Mobi:+48 502 603 290, skype:jacek.lewinson ,


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