ALA Unit/Subunit: ALCTS
Meeting Type: Program
Cost: Included with full conference registration.
The Boyd Library of the Southern Food and Beverage Museum began as a donated collection looking for a home after Hurricane Katrina. The initial donation of approximately 1000 cookbooks from a former food writer in Alabama was used by the Museum Studies department of Southern University of New Orleans. These books were severely damaged by the Katrina and Rita flooding. As the Southern Food and Beverage Museum getting off the ground in early 2008, the International Association of Culinary Professionals initiated a call to publishers that resulted in many more donations. Since then both the Museum and the Library have secured permanent space and the Library has acquired significant donations from notable chefs (Paul Prudhomme and Kenneth Smith) and food writers (Poppy Tooker).
After Katrina and Rita, as the New Orleans Public Library was re-building, ideas were floated to enhance library services around the unique New Orleans cultures of food, music and architecture. Rather than re-create or duplicate, NOPL and SoFAB joined forces to make the Boyd Library a presence in the city. NOPL had the technical support and staff expertise to provide cataloguing access to the collection which the Boyd Library (run entirely by volunteer professional librarians) needed.
This program will highlight how the two institutions work together; how the process and needs have adjusted and grown through the years.