Library

Culinary Arts Resources

Arcimboldo's fanciful head of vegetables circa 1573

Arcimboldo's fanciful head of vegetables circa 1573

BOOKS

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.

ATLASES

The Gourmet Atlas:  The History, Origin and Migration of Foods of the World.  Susie Ward, Claire Clifton and Jenny Stacey. 

DICTIONARIES

Dictionary of Food Ingredients.  Robert S. Igoe  1983  Call no.: R 641.10321 IG.

ENCYCLOPEDIAS

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. 

HANDBOOKS

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

ONLINE DATABASES
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
E-books (Ebsco)
General OneFile (Gale)
Infotrak Newsstand (Gale)

MAGAZINES AND NEWSPAPER ARTICLES IN PRINT

Gastronomica:  The Journal of Food and Culture

WEBSITES

Menu Collections

City College of San Francisco, Alice Statier Library Menu Collection
http://www.ccsf.edu/Library/alice/menucollection.html
"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
http://www.hotelschool.cornell.edu/research/library/collections/menus/
"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
http://content.lib.washington.edu/menusweb/index.html
"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
http://www.lapl.org/resources/en/menu_collection.html
"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
http://legacy.www.nypl.org/research/chss/grd/resguides/menus/intro.html
"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."

Bibliographies

Historic Source Materials on American and World Baking
https://www.aibonline.org/resources/booklistings/bakinghistory.html
Online bibliography compiled by the American Institue of Baking.

World Food Habits Bibliography:  Resources for the Anthropology of Food and Nutrition
http://lilt.ilstu.edu/rtdirks/
Extensive interdisciplinary bibliography of world food habits.  Arranged by region and topic (e.g. archaeological studies, cannibalism, malnutrition, non-human primates).

General Websites

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
http://legacy.www.nypl.org/research/chss/grd/resguides/culinary/
"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."

Epicurious  
www.epicurious.com
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
http://www.foodpoisonjournal.com/tags/food-safety-training/
"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
http://www.foodpolicyinstitute.org/
"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
http://www.napavalley.edu/cookingschool/Pages/default.aspx
"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
https://www.twu.edu/library/cookbook-collection.asp
"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