Mohawk Valley Community College

Food Technology (retains 5 years) [ http://members.ift.org/IFT/Pubs/FoodTechnology/ ] Foodservice Equipment and Supplies Specialist (retains 2 years) Gourmet (1999-present) [ http://www.epicurious.com/ ] Journal of the American Dietetic Association (1999-2005) (see Web Sites below) Nutrition Today (retains 10 years) [ http://www.nutritiontodayonline.com/pt/re/nutritiontoday/home.htm;jsessionid=G06dpfJ8GmTvNYX h9drq2RnFj0V13PgfTyf2SjzF4cXcmJK1jyKN!740363489!-949856144!8091!-1 ] Restaurant Business (2001-2005) [ http://www.restaurantbiz.com/ ] Restaurants and Institutions (retains current 10 years) [ http://www.rimag.com/ ] Restaurant Startup and Growth (2004-present) [ http://www.restaurantowner.com/ ] Reference Books The Cambridge World History of Food . (Rome Ref TX 353 .C255 2000) A 2-volume history of food around the world. Chef 9s Book of Formulas, Yields, and Sizes .<br><br> 2 nd ed. (Rome Ref TX 820 .S44 1996) Handy guide to measuring and estimating yields when cooking in quantity. Culinary Schools 2004 .<br><br> (Rome Ref TX 667 .C87 2004) A guide to cooking schools and their programs around the country. Dictionary of Hospitality, Travel, and Tourism . (Rome Ref G 155 .A1 M443 1990) Includes terms and people connected with this industry.<br><br> Encyclopedia of Food and Culture . (Rome Ref G 2850 .E53 2003) A 3-volume set on how culture affects food and vice versa around the world. Encyclopedia of Food Microbiology .<br><br> (Rome Ref TP 368.2 .E519 2000) A 3-volume set on the microscopic processes in food and cooking and microorganisms in food. The Encyclopedia of Restaurant Forms (Rome Ref TX 911.3 .M27 B7597 2004) Includes checklists, worksheets, and training aids. Food Additives, Nutrients, and Supplements A-to-Z: a Shopper 9s Guide .<br><br> (Rome Ref TX 553 .A3 R47 1999) Data about chemicals and nutrients added to food. Food Chronology . (Rome Ref TX 355 .T72 1995) A timeline of events in food history from prehistoric times to the present.<br><br> Food FAQs: Substitutions, Yields & Equivalents . (Rome Ref TX 652 .R465 2000) A handy guide for measuring and substituting ingredients in cooking. Food Safety: a Reference Handbook .<br><br> (Rome Ref TX 531 .R44 2000) Includes laws, regulations, procedures, and more. The Food Safety Information Handbook . (Rome Ref TX 531 .R57 2001) Articles on food hazards, the history of food safety, irradiation, food biotechnology, and more.<br><br> Foodlover 9s Atlas of the World . (Rome Ref TX 641 .S38 2002) (also available in Utica) Describes the history of food, food habits, and cookery around the world. Larousse Gastronomique .<br><br> (Rome Ref TX 349 .L365 2001) A major encyclopedia on food and how to cook it. Menu Reader 9s Dictionary . (Rome Ref TX 350 .M529 2000) A guide to menu terms in five languages: English, French, German, Italian, and Spanish.<br><br> Nectar & Ambrosia: an Encyclopedia of Food in World Mythology . (Rome Ref GR 498 .A53 200) A unique look at food myths, legends, and folklore. The New Oxford Book of Food Plants .<br><br> (Utica Ref SB 175 .V38 1997) Includes articles on plants we use as food. The Oxford Companion to Food . (Rome Ref TX 349 .D38 1999) (also available in Utica) Contains articles on the history of food, cookery, and food habits around the world.<br><br> The Oxford Encyclopedia of Food and Drink in America . (Rome Ref TX 349 .E45 2004) Also available in the Utica Campus Library. The Penguin Atlas of Food (Rome Ref HD 9000.5 .M52 2003) (also available in Utica) Includes maps and data on food and food technology around the world.<br><br> VNR 9s Encyclopedia of Hospitality and Tourism . (Rome Ref TX 905 .V57 1993) Includes articles on the restaurant, hotel, and tourist businesses. Wiley Encyclopedia of Food Science and Technology .<br><br> (Rome Ref TP 368.2 .E62 W648 2000) A 4-volume set on all aspects of packaging and processing food. Web Sites American Dietetic Association. [ http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/index.html ] Includes food and nutrition information and news.<br><br> A Boke of Gode Cookery [ http://www.godecookery.com/godeboke/godeboke.htm ] A compilation of medieval recipes along with facts on medieval and Renaissance food habits. Country Cook [ http://www.countryroads.net/countrycook/ ] Provides links to recipe sites, chef profiles, nutrition information, and more. Feeding America: the Historic American Cookbook Project.<br><br> [ http://digital.lib.msu.edu/projects/cookbooks/index.html ] A full text collection of important and Influential American cookbooks from the 19 th and early 20 th centuries. Food and Nutrition Information Center [ http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=1&tax_subject=242 ] The U.S. Dept.<br><br> of Agriculture 9s page of searchable reports and data on all aspects of American food and food safey. The Food Network. [ http://www.foodtv.com/ ] TV chefs, their shows and their recipes.<br><br> The Food Timeline [ http://www.foodtimeline.org/ ] A timeline with articles on the history of food and cooking around the world. Peterson 9s Culinary Schools. [ http://www.petersons.com/culinary/ ] Provides links to web pages for culinary schools around the world.<br><br> Recipe Source (formerly SOAR) [ http://www.recipesource.com/ ] A searchable online archive of recipes. USFDA Center for Food Safety and Applied Nutrition [ http://www.cfsan.fda.gov/list.html ] Includes fact sheets, press announcements and articles on food safety, labeling, foodborne disease, food allergens, additives, and much more. Suggested Call Numbers GT 2850-2960 Eating and drinking customs RA 601-602 Public health aspects of our food and food supply RA 1258-1260 Food poisons RC 143 Food poisoning RC 596 Food allergies TP 368-456 Food processing and manufacture TP 500-660 Fermentation industries (beverages, alcohol, wine) TX 341-641 Nutrition TX 642-840 Cookery TX 851-885 Dining room service TX 901-946.5 Hospitality service, food service, restaurants TX 950-953 Taverns, barrooms, saloons Suggested Subject Headings Alcoholic beverages Food contamination Gastronomy Baking Food habits Genetically modified foods Beverage industry Food industry and trade Junk food Beverages Food labeling Low-fat diet--Recipes Caterers and catering Food law and legislation Menus Cookery Food poisoning Napkin folding Cooks Food presentation Nutrition Desserts Food 4Preservation Quantity cookery Dinners and dining Food 4Safety measures Quick and easy cookery Fast food restaurants Food service Restaurants Food Food service management Vegetarian cookery Food additives Food writing Wine and wine making Food allergy Foodborne diseases For specific ethnic cooking, eg., Cookery, Spanish Cookery, Chinese For cookery of specific foods, eg.<br><br> Cookery (Beans) Cookery (Natural foods) For cookery with specific equipment, eg. Barbecue cookery Wok cookery KEHartman 8/30/2006 MVCC

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