Culinary Arts Subject Guide Subject guides are designed to help students begin the research process, find reputable sources, and save time. Searching the Library Catalog for Books & Other Materials To locate books
and other materials in CCSF Libraries, select the Library
Catalog from the Library's Homepage. You will notice
many ways to search, such as Title, Author, Subject, Subject Keyword,
etc. Reserve Materials include books, sample tests, class notes, and other items that instructors put at the library for class use. The check out time is shorter than regular circulating books. To search for a book on reserve in the Library Catalog, select from the pulldown menu, either Reserve Materials by Course or Reserve Materials by Instructor. When you have located the materials, write down the Call Number and Title and present this to a staff person at the Circulation Desk. Browsing the Library Collection Materials in
the Library are shelved by call number according to the Library
of Congress classification system. Books are arranged on
the shelves by subject. When
searching the Library
Catalog by subject for cookbooks remember these examples:
Relevant
areas in the collection to find materials on culinary arts include:
Reference books provide background information and overviews on a given topic. Some relevant reference books in culinary arts include: Glissen, Wayne
(2003). Professinal Cooking (5th ed.).
New York: J. Wiley. Katz, Solomon H., ed., (2003) Encyclopedia of Food and Culture.
New York : Scribner. Kiple, Kenneth,
ed. (2000). Cambridge World History of Food. New York: Cambridge University Press. Montagne, Prosper
(2001). Larousse Gastronomique. New York: Clarkson
Potter. Smith, Andrew F. ed., (2004) The Oxford Encyclopedia of Food and Drink in America.New York: Oxford University Press. Searching
for Articles in Periodical Databases Periodical
databases group together journal, magazine, and newspaper articles
by subject. They also usually provide abstracts (brief summaries)
and the full text of the articles. Do you need help identifying
the differences between scholarly
journal v. popular magazine articles? Note:
Most periodical
databases are part of the private, passworded Web, so you
will need to have a current CCSF ID card with a barcode to access
those that CCSF subscribes to. You get the free barcode from the
Library either in person or online.
More information about obtaining a library bar code. Infotrac Web Magazines and newsletters offer current news and developments in
the culinary field and are published more frequently than books.
The Alice
Statler Library subscribes to a number of culinary
magazines and journals. The online versions of these magazines are
available via the Periodicals
Holdings. Below are some examples of academic/scholarly web sites for nutrition. If yu use a search engine, such as Google, remember to evaluate the quality of the results.
Occupational
Outlook Handbook ChefJobsNetwork On
the Cutting Edge: Culinary Careers The
Employment Center - Foodservice.com Golden Gate Restaurant Association California
Restaurant Association American
Culinary Federation Other Restaurant Associations Evaluating
Sources For additional
help you may contact the Reference Desk by phone at (415)
452-5543 or stop by the East and West reference desks at the Rosenberg
Library. eRef Several useful sources for evaluating the quality of web pages, how to prepare citations for a "Bibliography" or "Works Cited" list, and how to avoid plagiarism. Purdue's Online Writing Lab One of the most thorough and easy to navigate writing labs avaialble! A+ Research and Writing Hosted by the Internet Public Library. Writing Process @ CSU Colorado State University developed these guides which "focus on a range of composing processes as well as issues related to the situations in which writers find themselves."
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comments or suggestions to: Copyright Library & Learning Resource Center, City College of San Francisco Last updated April 3, 2006 |
