New Orleans Public Library Partnership Will Bring Largest Culinary Library in the South to Big Easy
It’s official: New Orleans will have the largest culinary library in the South, a partnership between the Southern Food and Beverage Museum and the New Orleans Public Library.
The museum already has more than 9,000 volumes of cookbooks, menus, recipes, archivial documents and other literature about food and foodways of the South that will be housed there.
The collection will not circulate, and will be open to the public, including home cooks and chefs as well as scholars and students from the Institute for the Study of Culinary Cultures at Dillard University, the culinary students at Delgado and Nunez Community Colleges, students at UNO and the Chef John Folse Culinary Institute at Nicholls State University, said SoFAB president Liz Williams in a press release.
The library’s new director, Charles Brown, stated that a collection of children’s materials related to food, nutrition and the culinary arts will be housed there, too. Brown says once the collection is complete it will be the most comprehensive of its kind.
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About Gary Price
Gary Price (firstname.lastname@example.org) is a librarian, writer, consultant, and frequent conference speaker based in the Washington D.C. metro area. He earned his MLIS degree from Wayne State University in Detroit. Price has won several awards including the SLA Innovations in Technology Award and Alumnus of the Year from the Wayne St. University Library and Information Science Program. From 2006-2009 he was Director of Online Information Services at Ask.com. Gary is also the co-founder of infoDJ an innovation research consultancy supporting corporate product and business model teams with just-in-time fact and insight finding.