Culinary Arts Research

Developing a Search Strategy

• Look at our dictionaries and encyclopedias located in the reference collection for definitions of terms related to your topic and for general background information.
• Search our databases and journal collection to find recent articles on your topic.
• Search the Library Resource Catalog for resources relating to your topic.
• Search the World Wide Web.

Reference Collection

The reference collection is located on the main floor of the library. Some useful culinary resources include:

• Chef's Book of Formulas, Yields & Sizes
  Provides information for calculating costs for inventory management and determining exact measurements for portion control.
  Call Number: TX830.S355 2003
• Encyclopedia of Food Science, Food Technology, & Nutrition
  Describes the properties of different foods, their production and consumption.
  Call Number: TX349.E47 1993
• The Food Chronology
  Includes a timeline of famous food related events and discoveries.
  Call Number: TX355.T72 1995
• Foods of the World Series
  Describes the cooking and culture of various countries.
  Call Number Range: TX715-725
• Food Safety Sourcebook
  Gives basic information about safe food handling, drinking water, pesticides, and symptoms of food-borne illnesses.
  Call Number: TX531.F5685 1999
• The Global Encyclopedia of Wine
  Covers all aspects of wine and wine making, including its history, production, and enjoyment.
  Call Number: TP546.G56 2001
• The Good Cook/Techniques & Recipes Series
  Describes different types of cooking, including sauces, pastries, and seafood.
  Call Number Range: TX470-823
• Nectar and Ambrosia: an Encyclopedia of Food in World Mythology
  Discusses food myth and symbolism.
  Call Number: GR498.A53 2000
• The Oxford Companion to Food
  Includes 2,650 entries on culinary topics including foodstuffs, seasoning, cuisine, cooking methods, food history, chefs and food writers, and ritual.
  Call Number: TX349.D38 1999
• Webster's New World Dictionary of Culinary Arts
  Includes more than 16,000 entries on culinary topics including ingredients, cooking methods, restaurant management, and wine.
  Call Number: TX349.W42 1997

Journals--print and online

The Newbury College Library provides access to scholarly and popular articles in both print and online format. Magazines, journals, and newspapers are known as periodicals. Search the Library Resource Catalog by Journal Title to determine if the Library subscribes to a particular title.

Full-text articles are accessible by using the Library's databases. Home access requires using a valid Newbury College library card. These databases provide access to full-text articles, abstracts (short summaries of the articles), and extended citations (the title, source, date, issue, and page numbers of the article). Full-text articles may be printed within the Library. To retrieve articles that are only available as abstracts or extended citations, you should first check our Periodical Holdings List to locate the articles in hard copy or request them from Interlibrary Loan--see the Reference Librarian for help. The following databases are useful for researching culinary topics:

• Biography Resource Center
  Includes full-text biographical articles, including chefs, cooks, and food writers.
• Encyclopaedia Britannica Online
  Includes a selective Internet directory of reviewed web sites, a dictionary and thesaurus, full-text articles covering current events, timelines, and a world atlas.
• Expanded Academic Index ASAP
  Provides full-text articles in the social sciences, humanities, and non-technical general science areas, including cookery and other cooking-related topics.
• General Reference Center Gold
  Provides full-text articles from general interest magazines, including abstracts for Gourmet and Bon Appetit.
• LexisNexis Academic
  Provides full-text articles relating to news, legal, business, and medical topics. It is a good source for finding current restaurant and wine reviews.

Library Resource Catalog

• If you are searching for resources within the Library, the catalog displays its items first. You can also choose to search all Minuteman libraries at once or specify another location.
• You may search for resources by Location, Keyword, Author, Title, Journal Title, Format or Subject Heading.
• The item record displays where a resource is located along with its call number and availability.
• The call number identifies where a book or other library resource is located in the library. The Newbury College Library uses the Library of Congress (LC) Classification System. The LC system is comprised of 21 subject categories with numerous subdivisions under each category. Browse the following subdivisions for relevant information:

Read a call number line by line:

Web Sites