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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