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, 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 also houses 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.
Using the Collections
The Boyd Library is partnered with the New Orleans Public Library to catalog all of the books we receive. You can browse the collection on their site by following the link below. Searching for a particular book? Enter a search term in the catalog and then look for the SoFAB Culinary Collection series on the left side bar.
The Boyd Library is a research library only, so no books can be removed from the premises. Please review our Policy Page before visiting.
Monday through Friday: 10 AM to 5 PM and by appointment.
Please call 504-267-7490 for more information and to confirm availability.
Getting Here: 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.