More Hospitality Industry Guides
Encyclopedias & Dictionaries
Use these dictionaries and encyclopedias to learn the language of cooking.
- Fast food and Junk Food: an Encyclopedia of What We Love to EatAvailable in full-text online. Junk food and fast food have come to play an extremely important role in American economic, historical, cultural, and social life. Tells the intriguing, fun, and incredible stories behind the successes of these commercial food products and documents the numerous health-related, environmental, cultural, and politico-economic issues associated with them. More than 700 alphabetically arranged entries. Charts the spread of some American fast food chains and commercially produced junk foods internationally.
- The Oxford Encyclopedia of Food and Drink in AmericaAvailable in full-text electronically. 700 original, intriguing 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. The articles treat regions, people, ingredients, companies, advertising, historical eras, holidays and festivals, and political, scientific, and economic currents pertinent to American cuisine.
- The Oxford Companion to FoodAvailable in full-text online. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalog of the foods that nourish humankind and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks. Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road.
Print books:
The Prentice Hall Essentials Dictionary of Culinary Arts by Call Number: ILR Ref: TX349 .L34 2008Publication Date: 200This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
A Dictionary of Food and Nutrition by Call Number: ILR: TX349 .B39 2009Publication Date: 2009Fully revised and updated, this leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. From absinthe to zymogens, the volume offers jargon-free definitions that clearly explain even the most technical of nutritional terms, covering types of food (including everyday foods, little-known foods such as payusnaya, and dishes from around the world. This edition includes expanded coverage of key scientific areas including genomics, proteomics and metabolomics.
The Food Encyclopedia by Call Number: ILR: TX349 .R644 2006Publication Date: 2006The most comprehensive and authoritative food encyclopedia available. The Food Encyclopedia has 8,000 entries, with cross-reference on foods, wines, beverages, cooking methods and techniques, and biographies of prominent people. Included are more than 150 biographies of prominent individuals -- chefs, authors and inventors -- who have contributed to food and its lore.
The Culinary Institute of America Cookbook by Call Number: ILR: TX715 .C96266 2008Publication Date: 2008The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.
