The Frank A. Lee Library is one of 20 libraries at Cornell University and is located at the New York State Agricultural Experiment Station in Geneva, New York. The library serves the information needs of the faculty, research staff and graduate students involved in research and outreach in the departments of Entomology, Plant Pathology, Horticultural Sciences and Food Science and Technology.
The library is named after Frank A. Lee, former Food Chemist at the Experiment Station, and is open to the public.
Questions or Comments:
Email us your question.
Frank A. Lee a Cornell University professor of food chemistry in the Food Science and Technology Department at the New York State Agricultural Experiment Station in Geneva from 1936 until his retirement in 1967. He conducted pioneering research in the freezing of fruits and vegetables. He was an ardent proponent of maintaining strong university libraries so scholars could pursue peer-reviewed research in their chosen fields. At the time of his death in 1999, he left an estate gift valued at $2.3 million to the library at the Experiment Station for the purpose of strengthening the library collection. In recognition of this extraordinary gift, the library was renamed the Frank A. Lee Library.
This guide contains select print and electronic resources for the study of Enology and Viticulture. Check out the Cornell Library Guides home page for other guides. To find books and other materials on this subject, try searching the Cornell Library Catalog. For more detailed information on using the Library Catalog, try the Library help pages, or contact the reference desk for assistance.