It’s true: every library around the world has cookbooks. But Academia Barilla Gastronomic Library is special: all cookbooks are under one roof.
It’s a tour around the culinary world with more than 15,000 volumes, from XVI century to present day, divided in about a hundred subject categories and with a thousand single-copy texts, that can be found only here. And a large number of these works – thanks to the collaboration between the Barilla Academy and the municipal Libraries of Parma – is also available online in the Barilla Academy’s digital Library.
In addition to this vast treasure of books, the Library boasts more than 70 periodicals, some hard to find elsewhere because out of print, an imposing collection of almost 5,000 historical menus, from early nineteenth century to the end of the twentieth, and a collection of 150 antique prints of gastronomic themes.
Because taste is not just a matter of eating, but also of heart and mind. A matter of tradition, research and evolution. In other words, a matter of culture.
The Library houses important milestones of gastronomic literature. Those books confirm that around food there are a thousand and one stories worth of being told.