From Indiana University:
The IU Food Institute incorporates the IU Food Project and is an initiative by the College of Arts and Sciences to support and expand upon the food-related research and courses on the Bloomington campus. One of its main goals is to find innovative ways to address what we eat and how we eat, with an environmental focus.
The institute found its home on campus and inside its new building is a research library full of volumes on food history, culture, cultivation and cooking, now open to the IU community.
“The IUFI is already a place where people interested in food from across the university can meet, plan and host events,” said Leigh Bush, a graduate fellow at the IU Food Institute and a Ph.D. candidate in IU’s food studies program. “The library adds to this creative community by also being a place where everyone can come to find resources relating to food that would otherwise be difficult to track down or aren’t available in one space. This is about creating a welcome space for knowledge exchange that is yet to exist for food-interested scholars across disciplines.”
We’re excited and fortunate to have this amazing collection of books, many of which have been donated by top food studies scholars around the country,” said Madeline Chera, an IU Food Institute graduate fellow and cultural anthropology Ph.D. student. “We’re happy to be able to collect research and reference materials under one roof where we can bring scholars from across the disciplines together to form new connections and collaborations.”
And the library’s collection continues to expand. After her visit to campus, famous chef and food activist Alice Waters offered up parts of her collection for donation to the library.
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