I recently visited the Conrad N. Hilton Library, the academic library for the Culinary Institute of America in New York. It was very cool to see a library specialized for a very specific academic audience. It is very different from typical university libraries. The Conrad Library’s purpose is to facilitate the access to culinary knowledge for young chefs. First, it gives a very strong impression with a chandelier in the lobby, and winding duo staircase to the second floor media center. There is a quiet study first floor with stained glass, wood tables and comfortable chairs for students to study in peace. Even though it is relatively small, the library boasts 84,000 volumes, 4,000 DVDs and videos, and approximately 280 current periodical titles(Conrad N. Hilton Library , 2011). Many of these are related to the culinary arts, but there are several books in the humanities. In the library’s media center, student chefs have access to an archive of old cooking shows and other related culinary material. Here are some of the pictures from my visit.
Conrad N. Hilton Library . (2011). Retrieved November 13, 2011, from The Culinary Institue of America New York Campus : http://www.ciachef.edu/newyork/library/