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Marion Nestle Food Studies Collection

New York University’s Fales Library and Special Collections is pleased to announce the naming of its Food and Cookery Collection in honor of Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University’s Steinhardt School of Culture, Education and Human Development. The collection will now be known as the Marion Nestle Food Studies Collection.

"Marion came to my office in 2003 with a vision: NYU should build a research collection for food studies,” said Marvin J. Taylor, Head, Fales Library and Special Collections.

Nestle worked with her department to found the Steinhardt School’s food studies programs in 1996--the first of their kind in an American university. But the library needed scholarly resources to support doctoral-level research. Nestle worked with Fales curator Marvin Taylor to acquire the Cecily Brownstone cookbook collection of more than 7,000 volumes. Brownstone was the Associated Press food editor from 1947 to 1986, and had accumulated the volumes over the span of her 39-year career.

“We acquired Brownstone’s collection and it became the foundation of our food holdings in the Fales Library,” Taylor continues. “Marion is a tireless supporter of the food collection here at Fales. Through her contacts with collectors, we have built a collection that now numbers over 55,000 volumes, making us the largest food studies collection in the U.S. No one has done so much for the cause of food studies and libraries,” he added.

“I am, of course, thrilled beyond belief by this honor,” said Nestle. “The Fales food studies collection is an extraordinary resource for food scholars at NYU and in the greater research community. It’s been such a pleasure to see it established and watch it grow in breadth and depth. I couldn’t be prouder to have my name on it, or more grateful,” Nestle said.

The Marion Nestle Food Studies Collection is a very large and rapidly expanding collection of books covering a wide perspective on American, ethnic, and international cooking and manuscripts documenting food and foodways with particular emphasis on New York City. Scholars and food enthusiasts can access the collection via appointment M-F 10a-5:45p. To schedule an appointment, please email Fales at fales.library@nyu.edu.

Carol A. Mandel, dean of the NYU Division of Libraries, says, “Food studies now illuminates research across a wide range of disciplines, from health and nutrition to history, anthropology, literature, and more. We are grateful to Marion Nestle for her vision and good counsel and honored to have her name associated with this unparalleled research collection.”

“The collection is crucial to the training of all our students and a substantial number of them find it indispensable in terms of conducting research for doctoral dissertations, Masters Theses and undergraduate theses,” said Krishnendu Ray, Associate Professor and Chair, Department of Nutrition, Food Studies & Public Health at NYU Steinhardt.

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