Internet and database searching notes
REFERENCE COLLECTION International Dictionary of Food & Cooking Ingredients, Additives, Techniques, Equipment, Menu terms, Catering terms, Food Science and Outline Domestic and Production Recipes
REF 641.5 INT 1999
Reference materials are an excellent starting point for acquiring a broad overview of your topic. Those marked with a call number (e.g. REF 641.03 RIE 1986) are located in the library. Those with links are available online. Depending on your topic, you may want to consult the following tools:
DICTIONARIES
The Chef's Companion: a Concise Dictionary of Culinary Terms
641.03 RIE 1986
Larousse gastronomique
REF 641.3 LAR 2001
Master Dictionary of Food and Wine
REF 641.3003 RUB
Hering's Dictionary of Classical & Modern Cookery
Covers all aspects of hospitality. Includes basic English, French, German, and Spanish terms. Arrangement is by type of dish, not alphabetical.
REF 641.503 HER
Benders' Dictionary of Nutrition and Food Technology
As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.
International Dictionary of Food and Cooking
A comprehensive dictionary containing many entries covering all aspects of food and cooking and useful for any practicing chef, amateur enthusiast, gastronome or student. The dictionary includes dishes and ingredients from over 35 different countries, including European, American, South American, Australasian, Middle Eastern, African and Asian regions.
The dictionary covers ingredients, classical dishes, cooking processes and cooking implements.
The food encyclopedia: over 8000 ingredients, tools, techniques and people
641.03 ROL 2006
Encyclopedia of Kitchen History
REF 643.3 SNO
HANDBOOKS
The Professional Caterer Series [4 volumes]
This comprehensive four-volume guide to the caterer's art is an invaluable source of reference and inspiration for both the serious beginner and the seasoned professional. Sumptuously illustrated with more than 4,700 colour photographs, it provides step-by step instructions for more than 300 preparations, from simple hors d'oeuvres to elaborate centerpieces.
641.57 RUF
The Herbs & SpicesCookbook
641.657 TEU 1996
The New Food Lover’s Companion
Contains listings on subjects related to food and drink, including cooking techniques, meat cuts, kitchen utensils, and cocktail terms.
BASIC COOKBOOKS
Large Quantity Recipes 4th ed.
Good, basic cookbook for a commercial kitchen. Measurements are in metric and imperial. Clear, but sparse, procedural instructions. Includes a useful index.
641.57 TER
Wenzel's Menu Maker 2nd ed.
This is the definitive collection of recipes for the commercial kitchen. Clear lists of ingredients and brief, but clear, preparation directions. Imperial measurements only.
REF 641.572 WEN
SPECIALTY COOKBOOKS
Foods of the World
This series of 27 books with a total of over 3000 recipes from all around the world, covers each nation with a history of its food customs, its cooking styles, and a good selection of recipes. Each book is also accompanied by a small recipe booklet. Colour photos. An informative source for international cuisine.
641.59 area Tasting Diversity: a Celebration of Immigrant Women and Their Cooking
641.59 TAS 2002
Canadian Fish Cookbook Periodicals are published at regular intervals, generally more frequently than annually. Each issue is numbered and/or dated consecutively, and normally contains separate articles, stories, or other writings. Scanning current issues of periodicals in your subject area can be useful when you are trying to think of a topic. ALT Health Watch provides in-depth coverage across the full spectrum of subject areas covered by complementary and alternative medicine dating back to 1990. Health & Wellness Resource Center and Alternative Health Module provides instant access to carefully compiled and trusted medical reference materials. Includes nearly 400 health/medical journals, hundreds of pamphlets, over 700 health-related videos and articles from 2,200 general interest publications in addition to a broad collection of titles Health Source Consumer is the richest collection of consumer health information available to libraries worldwide, providing information on many health topics including the medical sciences, food sciences and nutrition, childcare, sports medicine and general health. Natural & Alternative Treatments contains detailed information on more than 180 different conditions and the conventional and natural treatments used to treat them, over 200 herbs and supplements, plus drug-herb and drug-supplement interactions for more than 75 drug categories. See "Functional Foods" at bottom of list. WEB SITES Epicurious Health Canada: Food and Nutrition has information on food safety and nutrition, including:Canada's Food Guide.
Spice Encyclopedia
641.69 HOW
GENERAL COLLECTION
WebCat & Library of Congress Subject Headings
Examples
641 - Food and Drink
642 - Meals and table service
647.95 - Eating and drinking places
664 - Food technology
PERIODICALS: MAGAZINES, JOURNALS, NEWSPAPERS
Covering virtually every subject area of general interest, MasterFILE Premier also includes nearly 500 full text reference books, biographies, primary source documents, and an Image Collection of photos, maps and flags. This database is updated daily. is the world's most comprehensive scholarly, multi-disciplinary full-text database, with more than 5,500 full-text periodicals, including more than 4,600 peer-reviewed journals. The database features PDF content going back as far as 1887, with the majority of full text titles in searchable PDF format. has extensive coverage of the physical sciences, technology, medicine, social sciences, the arts, theology, literature and other subjects. With millions of articles available in both PDF and HTML full-text with no restrictions, researchers are able to find accurate information quickly. Includes full-text coverage of the New York Times back to 1995. Updated daily.
Consumer Reports
Fine Cooking
Food and Wine
Good Housekeeping
Martha Stewart Living
ELECTRONIC DATABASES
An electronic database is used to find articles in magazines, journals and newspapers. Portage Library subscribes to a number of Web-based electronic databases. For a complete listing of these databases, please see this list and consult with a library staff on the appropriate database(s) to use for your research needs. The databases that you will find useful for your studies are:
An authoritative site for information on food safety.
This is the home page of professional chefs and cooks of Canada. Visit this page to read the federation's magazine, Essence. Access the recipe index, and explore employment opportunities.
Conversion tables and suggestions for substituting ingredients.
"For people who love to eat." Includes quick links to recipes and menus.
Searchable by spice name, this encyclopedia provides you with the basic information about a spice and its uses.
Learning to Serve, Serving to Learn: an Introduction to Cooking Schools and Culinary Institutes
Covers a brief history of cooking, choosing a school, program reputation, as well as landing a job Archive of approx. 68,000 recipes including recipes from 62 regions & ethnic groups.
Includes pictures, descriptions, pronunciations, and substitutions.
The WebCat is the Library's computerized catalogue. It is the listing of books, videos, and journals available in the Library. You can locate material on specific topics by performing a Subject Heading search. Portage College Library uses Library of Congress Subject Headings.
Cookery, International
Quantity Cookery
Food Service
Cookery
Cake
Cake Decorating
The Library uses the Dewey Decimal Classification System to group books and videos together by subject on the library shelves. The call number on the WebCat corresponds to the number on the label on the spine of the book (e.g. 155.4 BEE).
If off-campus, contact Public Services Librarian for username/password.
