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NUTR 120 (Hesse): Library

NUTR 120 (Hesse)

Steven's SP24 Info

T: San Elijo & Live Chat 8:30 - 11:30 am & 4 - 6 pm

W: San Elijo & Live Chat 8:30 am - 1:30 pm

Th: San Elijo & Live Chat 8:30 am - 12:30 pm

sdeineh@miracosta.edu

Live Chat

Sample chat questions:

  1. Can you help me find information on season availability of buckwheat?
  2. Can you help me find the scientific classification for sorghum?
  3. Do my APA citations on my References page and in-text (parenthetical references) look correct?

 


Some Good Starting Places

Encyclopedia of Food and Culture

  1. Note the 3 volumes organized alphabetically.
  2. I highly recommend using the INDEX to search for your term. Note the volume and page number because the index links may not drop you at the right place!
  3. Make sure to use the citation tool!

Gale eBooks 

  1. Try variations of search terms if initial search isn't good (e.g., bulgur instead of bulgur wheat).

EBSCOhost: All Databases

  1. Great for magazine, news, and peer-reviewed research articles.
  2. For your 3+ peer-reviewed journal articles check the "Peer Reviewed" box after doing a search.

Academic Video Online

  1. If you get too many results add a keyword to your search (e.g., corn nutrition instead of just corn).

Robert Bond's Food History Resources

Websites

MiraCosta Library eBooks

This book focuses mostly on Europe. Excellent set of articles on a variety of topics.

This book is one of the best histories of world cuisine out there. The first part is organized according to religious tradition, while the modern period focuses on the globalization of food.

This is an excellent introduction to the history of food by one of the leading food scholars today. Chapter 1 is an excellent overview of pre-modern food history.

This handbook has many interesting articles on all aspects of the study of food. You might want to look at this handbook to discover all of the ways you can study food. For example, you can look at food and gender.

The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and “first known” recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, foodt exts, scholarly articles, journals, diaries, ships'logs, letters, official reports, and newspaper and magazine articles to bring food history alive.

This reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, diet, cuisine, and culinary exchange from primitive human society to contemporary times. Comprehensive in scope, this resource covers the evolution of food production, distribution, trade, nutrition, and health, as well as such contemporary global issues as famine and food aid, farm subsidies, food safety, genetic engineering, and the organic movement.

  • Books on Food History at the campus libraries can be found in the GT2850 section.