The John & Bonnie Boyd Hospitality & Culinary Library contains over 11,000 volumes of culinary books, food and cocktail menus, pamphlets, archival documents and a growing number of important collections, other literature and ephemera, all collected by and donated to the Southern Food & Beverage Museum. The collection is non-circulating but available for reference. The library serves as a unique resource for residents, visitors, and researchers in the fields of fitness, nutrition, policy, and public health as well as an open resource that facilitates the professional development of current and future culinary artists.
The library will also house the Menu Project, an ongoing effort to collect, catalog, and digitize menus from every restaurant throughout the South and beyond. The database records the public history of eating and equips scholars with a critical tool in their study of American foodways.
Monday through Friday: 10 AM to 5 PM and by appointment.
Please call 504-267-7490 for more information and to confirm availability.
Using the Collections
Please review our Policy Page before visiting.
The John & Bonnie Boyd Hospitality & Culinary Library is located at 1609 Oretha C. Haley Boulevard, just down the street from the Southern Food and Beverage Museum.
Many thanks to the partners of the John & Bonnie Boyd Hospitality & Culinary Library.
Nancy Burvant, Director, John & Bonnie Boyd Hospitality and Culinary Library
Nancy’s role as Library Director of the John & Bonnie Boyd Hospitality & Culinary Library combines her two greatest passions: books and food. Nancy graduated from UNO with a BA in English Literature and a minor in History, and from LSU with a Masters in Library and Information Science. Currently a Part-Time Adjunct Faculty Librarian at Delgado Community College, Nancy has volunteered at Second Harvester’s Food Bank, the archival unit of the National WWII Museum, and the libraries of FirstLine Charter Schools. As a native of New Orleans and lover of its restaurants, bars, and spirit of hospitality, Nancy is thrilled to be helping to develop SoFAB's library and further its mission to preserve the culinary cultural record of the South.
Angelique Carson, Librarian Emerita, John & Bonnie Boyd Hospitality and Culinary Library
Angelique Carson is the Founding Library Director of the John & Bonnie Boyd Hospitality & Culinary Library. A Virginia native, Angelique found her way to New Orleans in search of adventure as a bon vivant in the last great Bohème in the country. She graduated from the University of Virginia with a B.A. in English Literature and Theater Arts, earned an A.D. from the Fashion Institute of Technology in Apparel Construction, and earned a full scholarship toward a MLIS degree at Louisiana State University. After graduating from LSU in 2012, SoFAB library was the first organization she sought. She was thrilled to be a part of the Library's exciting early years and now, as Head of Access Services at Catholic University in Washington, D.C., Angelique continues to serve a crucial role as she guides the Library’s development from afar.
Cindy Williams, Associate Library Director, John & Bonnie Boyd Hospitality and Culinary Library
Being an Associate Library Director of the Boyd Library enables Cindy to merge two of her greatest delights: being a book nerd and certified foodie. Cindy has an MLS from SUNY Albany, where she focused on medical bibliography. She spent most of her career in hospital or pharmaceutical libraries – with a stint at Bowdoin College, and as manager of public libraries in Albuquerque. Working with the fun, talented staff and fascinating collections at SoFAB are a welcome professional reward. A BA in Cultural Anthropology from Michigan State prepared her well to work with the treasures, artifacts, curiosities and just plain bizarre objects at SoFAB. Cindy's favorite foods are roast pheasant with cherry sauce, fresh Maine lobster, shrimp po’ boys, all olives, and the citrus of Plaquemines Parish. Add a dry English cider, some pinot noir, or a nice Albarino … it's all good!