Food: A Culinary History from Antiquity to the Present. Jean-Louis Flandrin & Massimo Montanari, eds.
1999 Call no.: REF 641.309 Histoire.
The Cambridge World History of Food v1-2. Kenneth F. Kiple and Kriemhild Conee Ornelas, eds. 2000 Call no.: REF 641.3009 Cambridge.
The Culinary Institute of America's The New Professional Chef. Linda Glick Conway, ed. 1991 Call no.: REF 641.57 Culinary.
The Food Chronology: A Food Lover's Compendium of Events and Anectdotes, From Prehistory to the Present. James Trager 1995 Call no.: REF 641.09 Trager.
Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink and Culinary Terms. Sharon
Tyler Herbst 2001 Call no.: REF 641.03 Herbst.
Foods of the Americas: Native Recipes and Traditions. Fernando and Marlene Divina 2004 Call no.: REF 641.59297 Divina.
Joy of Cooking. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker 1997 Call no.: REF 641.5973 Rombauer.
The Multicultural Cookbook for Students. Carole Lisa Albyn and Lois Sinaiko Web 1993 Call no.: REF 651.59 Albyn.
The Gourmet Atlas: The History, Origin and Migration of Foods of the World. Susie Ward, Claire Clifton and Jenny Stacey.
Dictionary of Food Ingredients. Robert S. Igoe 1983 Call no.: R 641.10321 IG.
The Cook's Encyclopedia: Ingredients and Processes. Tom Stobart 1981 Call no.: REF 641.03 STO.
McGraw-Hill Encyclopedia of Food, Agriculture & Nutrition. Daniel N. Lapedes, Ed. 1977 Call no.: REF 641.03 McGraw-Hill.
Encyclopedia of Junk Food and Fast Food. Andrew F. Smith 2006 Call no.: REF 641.5 Smith.
The Oxford Companion to Food. Alan Davison 2006 Call no.: REF 641.3 Davidson.
The Oxford Encyclopedia of Food and Drink in America v1-2. Andrew F. Smith, ed. 2004 Call no.: REF 641.3 Oxford.
Composition of Foods: Raw, Processed and Prepared. Agriculture Handbook No. 8-2 United States Department of Agriculture. Consumer and Food Economics Institute 1977 Call no.: REF 641.1 CO.
Nutritive Value of American Foods in Common Units. Agriculture Handbook No. 456. United States Department of Agriculture. 1975. Call no.: REF 641.1 Adams.
LIBRARY CALL NUMBERS TO BROWSE: 641
The Sonoma/Napa and Partners (SNAP) online catalog is the gateway to circulating books on culinary arts. Search by keyword, author, title or subject. Subject headings strive to identify topics with consistent terminology. The basic terminology is produced by the Library of Congress. Always look at the subject headings in any catalog, database or index to make sure that you are searching with the most relevant terminology. Once you have the right terms, it's much easier to find the right books.When searching by subject, use one or more of the subject headings below:
beverages food relief
cooking food religious aspects
cooking social aspects food social aspects
eating philosophy food symbolic aspects
dinners and dining food supply
drinking customs food writing
food habits gastronomy
food history heritage tourism
food in art hunger
food in literature junk food
food preferences prehistoric peoples food
Connect to SNAP catalog
The following databases may be useful in locating information on culinary arts. These reference sources are available online through Solano, Napa and Partners (SNAP) databases and require a library card or e-card to access them.
Academic Search Complete
General OneFile (Gale)
Infotrak Newsstand (Gale)
MAGAZINES AND NEWSPAPER ARTICLES IN PRINT
Gastronomica: The Journal of Food and Culture
City College of San Francisco, Alice Statier Library Menu Collection
"The Alice Statier menu collection characterizes the culinary life of San Francisco and Northern California from 1920 to the present, but it also contains a large number of items from throughout the United States.
Cornell University, The Nestle Library, Menu Collection
"The Nestle Library collects menus from a wide variety of restaurants; everything from fine dining to quick service."
Historical Menu Collections, University of Washington Libraries
"This collection represents menus, placements, and other graphic materials from many of the Puget Sound area's most famous restaurants and dining facilities in the years between 1889 and 2003.
Los Angeles Public Library Menu Collection
"This is a database of menus stored in the Rare Book Room of the Central Library. Images of the actual menus are being added. To limit your search to entries with images, enter an asterisk (*) in the Image Field in addition to your other search terms."
Menu Collection of the New York Public Library
"The New York Public Library owns one of the largest historical collections of menus in the world. Begun by a donation from Miss Frank E. Buttolph, the strongest for the period in her collection is between 1890 and 1920. The Menu Collection consists of the Buttolph Collection, menus from the 1890's to 1924, bound volumes of Fifth Avenue Hotel Bills of Fare from1859-1882, the Bendiner collection of decorated meus, and other materials. The Menu Collection is arranged by year."
Historic Source Materials on American and World Baking
Online bibliography compiled by the American Institue of Baking.
World Food Habits Bibliography: Resources for the Anthropology of Food and Nutrition
Extensive interdisciplinary bibliography of world food habits. Arranged by region and topic (e.g. archaeological studies, cannibalism, malnutrition, non-human primates).
CIA Culinary Intelligence http://www.ciaculinaryintelligence.com/
The Culinary Institute of America site features recipes and culinary videos on their blog.
Advertising Cookbooks at Duke University http://library.duke.edu/digitalcollections/eaa/cookbooks.html#top
Digital collection of 82 advertising cookbooks from the Nicole Di Bona Peterson College of Advertising Cookbooks, 1878-1929, Duke University. "Advertising cookbooks are a means for food companies and appliance manufacturers to promote the use of their products by providing recipes and home hints. Whereas early examples often are simple and printed in black and white, later booklets increasingly were attractively printed with color art or photographs. Advertising cookbooks provide information about American foodways, kitchen technology, gender roles in the household, and much more."
Culinary Historians of Boston http://www.culinaryhistoriansboston.com/
"The oldest circle of culinary historians in the U.S., its members include academic, chefs, writers, food professionals, and hobby cooks, as well as students of cuisine, women's studies, history (ancient, medieval, and modern), agriculture and politics.
Culinary History Research Guide, New York Public Library
"The field of food and cookery has always held a strong interest for the New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the languages in which it collects."
Features thousands of recipes and menus. Recipes can be browsed by dietary consideration, meal, course, type of dish, season/occasion, preparation method, main ingredient, etc.
Food in the Library http://foodinthelibrary.com/
Food blog maintained by a librarian, with links to online culinary exhibits and food studies research guides.
Food Museum http://www.foodmuseum.com/
The Food Museum celebrates food, exploring its history, heritage and cultural influence worldwide.
Food Poison Journal: Surveillance and Analysis on Food Poison News & Outbreaks
"The food poisoning blog supplements Marler Clark's Web site www.foodborneillness.com, a site that provides information about food poisoning, and seven of the most common causes of foodborne illness. Information includes the symptoms and risks of infection, testing/detection of foodborne illness, and how to prevent food poisoning outbreaks."
Food Policy Institute, Rutgers University
"The Food Policy Institute (FPI) is an academic research unit of Rutgers, the State University of New Jersey, that addresses food policy issues. Our mission is to bring the depth of academia's knowledge to bear on pressing issues and challenges facing the food system by providing timely and relevant research that is responsive to the needs of government, industry and the consumer."
International Vegetarian Union www.ivu.org
"IVU is a union of vegetarian societies around the world which was founded in 1908." The site contains a timeline, an archive of articles, recipes form around the world and resources.
Key Ingredients: America by Food http://www.keyingredients.org/
Sponsored by the Smithsonian Institute, this site exhibits the influences of region and ethnic cuisines on American dishes.
Napa Valley Cooking School
"Located in the heart of the California’s Wine Country, the Napa Valley Cooking School offers high quality, intensive training for aspiring chefs. The goal of the program is to provide each student with hands-on, quality, culinary and pastry skills required for a career in a fine-dining establishment."
Texas Women's University Cookbook Collection
"From abundance to diets, from prohibition to war, TWU's collection of cookbooks richly illustrates decades of America's changing relationship with food. It contains 15,000 books, 3500 vendor's pamphlets, recipe books deating from 1624, conduct manuals, and menus from around the world."
Copyright (C) 2013 Napa Valley College By: Napa Valley College Library
Last updated: April 18, 2013 Questions & Comments: Nancy McEnery