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Culinary Arts , encompasses a broad range of subject headings. The list below shows some of the terms and call numbers used to classify books and other information on this topic.
The best subject to search in the library catalog and databases fot hte most results is the term: Cookery
More specific information may be located searching terms listed below.
Culinary Arts as Cookery Food Buffets (Cookery) see also Food Safety, Food Handling or Food Technology
UF Cook books NT Appetizers Hospitality as Hotel Management
Cooking Baking UF Hotel Administration
Cuisine NT Boiling (Cookery) Hotels—Management
Food Preparation Braising (Cookery) NT Hotel Housekeeping
BT Home Economics Breakfasts Hotelkeepers
RT Dinners and Dining Broiling (Cookery) NT Motel Management
Call Numbers Related to Culinary Arts
641 Food and drink 642 Meals and table service
641.1 Applied nutrition 647.95 Management of eating and drinking places
641.2 Beverages 663 Beverage technology
641.4 Food preservation, storage, cooking 664 Food technology
641.5 Cooking and recipes 363.8 Nutrition
Cook's Illustrated is an American cooking magazine published by America's Test Kitchen in Brookline, Massachusetts, every two months. It accepts no advertising and is characterized by extensive recipe testing and detailed instructions. The magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients.
Current and back issues are available in-print in the Camden Center Library