Food in European History

Bloomsbury Food Library reflects the interdisciplinary nature of food studies, 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. It offers cross-searchable access to a broad and expanding range of encyclopedias, references works, e-books, images, and more.

Historical Abstracts covers the history of the world (excluding the United States and Canada) focusing on the 15th century forward, including art history, world history, military history, women's history, history of education, foreign languages and literatures, and more. Find more information.

Archive of selected scholarly journals in anthropology, art, art history, communication studies, criminology, ecology, economics, education, English, film studies, foreign languages and literatures, geography, geology, history, mathematics, music, philosophy, political science, public and international affairs, religion, social work, sociology, statistics, theatre, and other humanities and social sciences. Find more information.

Project MUSE is a unique collaboration between libraries and publishers providing 100% full-text, to high quality humanities, arts, art history, creative writing, education, English, film studies, foreign languages and literatures, history, religion, theatre, and social sciences journals from scholarly publishers.