Food seems to be very much on Marlboro’s collective mind as we arrive back on campus this fall. We have a new food service provider; a tantalizing-sounding course, “Chemistry in the Kitchen,” taught by Todd Smith; and a food-themed common read — The Town That Food Saved, by Ben Hewitt.
To this potluck of food-related happenings, the Library brings its own covered dish of sorts. Stop by our entrance level to check out our display of food-themed books — dominant flavors include local food, sustainable agriculture, and the ethics of food and consumption, with a hint of cookbooks and other topics.
This fall, we’ve also started creating digital versions of our book displays. See the Food display here.
Finally, we’ve overhauled our Food research guide to include some new resources for finding food books and articles, news stories, and even a recipe swap.
New to campus? You might like to know that the Rice-Aron Library is food- and beverage-friendly; we ask only that people clean up after themselves and keep the library neat and tidy. (On our middle floor, you’ll find a Recycling Room that even includes a satellite dining hall dish bin — something that few if any other academic libraries can claim.)