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Encyclopedias & Dictionaries
Reference material such as encyclopedias & dictionaries can be useful resources for culinary research. Several examples are listed below. To find more of these types of resources, use the library catalog. For more help, contact a reference librarian.
- The Oxford Encyclopedia of Food & Drink in AmericaCall number: TX349 .E45
Publication date: 2004
In 700 original articles, from "Apple Pie" to "Zombie", the Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. A collaboration of nearly 200 contributors from academia, industry, and the culinary world, the articles treat regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents pertinent to American cuisine. - The Diner's DictionaryPublication date: 2013
From absinthe to zabaglione, this lively guide presents the meaning and origin of over 2,300 food and drink terms. From basic ingredients to herbs, spices, and traditional dishes to more exotic products and delicacies, this book offers a feast of classic food and recipe terms as well as new additions to our gastronomic vocabulary over recent years such as Kobe beef, goji berry, latte, and wrap. - Encyclopedia of Food and CulturePublication date: 2003
Presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines.