Learn about Library of Congress Classification and Call Numbers in the "Using the Library Catalog" page of this guide. Most books that are about food can be found under the Library of Congress Classification TX - Home Economics, Hospitality Industry. The TX section is on the 3rd floor of the library. In particular, food items are going to be under the following:
TX341-641 Nutrition. Foods and food supply
TX642-840 Cooking
TX851-885 Dining-room service
As previously discussed in this class, food is a far-reaching topic that can be discussed in many different subjects, so feel free to explore the catalog more for items. Penn Libraries has a great guide with suggested search terms to consider for food studies on their " Food Studies: Call Numbers and Search Terms" page
Since this is a multidisciplinary topic, you will likely need to search multiple databases depending on your exact research topic. However, here are a few specific ones that are related to food studies, personal narratives, and other course-related materials.
Explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism.
This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective.
The definitive source on issues pertaining to the full range of topics in the important area of food and agricultural ethics.
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself.
This source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food
Resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world.