1. Start with specific titles suggested in subject encyclopedia entries.
2. Identify the Library of Congress Subject Headings for that book to identify more books on the topic.
3. If required for your assignment, make sure that the book is scholarly.
4. To find eBooks, use the filters on the right to limit your results to eBooks (under "Resource Type")
Navigates across the planet and throughout history, telling the cultural and scientific story of the world's most ubiquitous fruit.
Explores the earliest roots of the modern food industry, focusing on the development of the canning industry in the United States.
Mark Kurlansky introduces the explorers, merchants, writers, chefs, and of course the fishermen, whose lives have interwoven with this prolific fish.
Features wonderful facts, stories and recipes to fascinate coffee addicts, food historians and the many people who regard the humble coffee bean as a staple of modern life.
Discusses the role of alcohol, both positive and negative, since 8000 B.C., covering the history of fermentation and distillation from Mayan pulque to Budweiser, including laws and controversies about its use, and stories about the drinking habits of writers, politicians, and barbarian hordes.
A superbly crafted combination of cultural history and food manifesto, Extra Virginity takes us on a journey through the world of olive oil, opening our eyes to olive oil's rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name "extra virgin."
The unauthorized history of the great American soft drink and the company that makes it.
Illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America.
An enlightening narrative history that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.
The fascinating cultural, economic, and culinary story of milk and all things dairy. Tracing the liquid's diverse history from antiquity to the present, this book details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Davison explores the pickle's culinary history, and discusses pickle making and consumption, from ketchups and chutneys to sauerkraut.
Examines the 12,000-year connection between humans and the world's most commonly consumed meat: pork.
Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.
The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind.
How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic?Acclaimed historian James Walvin looks at the history of our collective sweet tooth.
Offers a definitive history of coffee-from its discovery on an Ethiopian mountainside to the age of Starbucks and the coffee crisis of the twenty-first century.
Provides a glimpse into the life of a daring and determined entrepreneur: Barbe-Nicole Clicquot Ponsardin, the woman behind the iconic yellow label.
The Culinary Imagination: from myth to modernity by 
Dethroning the Deceitful Pork Chop : rethinking African American foodways from slavery to Obama by 
Eating Culture: an anthropological guide to food by 
Fair Trade: the challenges of transforming globalization by 
Food Citizenship: food system advocates in an era of distrust by 
Food and the Literary Imagination by 
Food from the Radical Center: healing our land and communities by 
Food in the USA: a reader by 
Food Is Love: food advertising and gender roles in modern America by 
Gender and Food: a critical look at the food system by 
Just Food: philosophy, justice, and food by 
Labor and the Locavore: The Making of a Comprehensive Food Ethic by 
May We Suggest?: restaurant menus and the art of persuasion by 
The Oxford Handbook of Food Ethics by 
The Perfect Meal: the multisensory science of food and dining by 
The Taste Culture Reader by 
Thinking through food: a philosophical introduction by 
Weighing In: Obesity, Food Justice, and the Limits of Capitalism by 
Why You Eat What You Eat: the science behind our relationship with food by Collins Library uses the Library of Congress classification scheme to organize books on the shelves. Follow these tips to find the book you need.
Example:
Use the library map to find where the book is located.
Here are some clues to look for in the catalog record when you are evaluating whether a book is scholarly or popular:
When you have the book in hand, and still aren't sure if it is scholarly, you might want to do a little more digging, perhaps with a couple of quick Google searches:
Fixing the Food System: changing how we produce and consume food by The library has a film collection that includes documentaries related to many topics in food studies. Do a keyword search on your topic in Primo and then choose media or DVD as your 'Resource Type' to see which films are available.
