Contact a librarian whenever questions arise. Quick questions can be answered via email; more in-depth questions can be handled best with an appointment.
Work on your project consistently each and every week, so that materials have time to arrive from other libraries and we can answer your questions when you still have sufficient time to thoughtfully revise your work.
Seek out a variety of sources: books, essays in books, journal articles.
Use a variety of search tools: Primo, multiple databases, sometimes even Google Scholar. If your topic is interdisciplinary, take a look at related subject guides to find broader research tools.
Keep careful notes on all of your sources and use a citation management tool such as RefWorksor Zotero. If an online knowledge management tool is not for you, make sure that any system that you do use is thorough.
The Omnivore's Dilemma by Michael Pollan
Publication Date: 2006-04-11
The Omnivore’s Dilemma by Michael Pollan explores how we answer the question, “What should we eat.” It traces four types of food chains from a food’s origin to the dinner table. He focuses on how food production in the U.S. has evolved from small farms to a mass production system of huge corn and animal farms operated on factory-based principles. The Omnivore's Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
The American Plate by Libby H. O'Connell
Publication Date: 2014-11-11
In The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. The American Plate shows how we can use the tastes of our shared past to transform our future.
Golden Arches East by James L. Watson (Editor)
Publication Date: 2006-03-13
McDonald's restaurants are found in over 100 countries, serving tens of millions of people each day. What are the cultural implications of this phenomenal success? The widely read—and widely acclaimed—Golden Arches East argues that McDonald's has largely become divorced from its American roots and become a "local" institution for an entire generation of affluent consumers in Hong Kong, Beijing, Taipei, Seoul, and Tokyo. In the second edition, James L. Watson also covers recent attacks on the fast-food chain as a symbol of American imperialism, and the company's role in the obesity controversy currently raging in the U.S. food industry, bringing the story of East Asian franchises into the twenty-first century.
Archaeology of Food by Karen Bescherer Metheny (Editor); Mary C. Beaudry (Editor)
Publication Date: 2015-08-07
In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more. The Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research.
The Gale Encyclopedia of Nutrition and Food Labels by Gale Research Inc (Other Primary Creator)
Publication Date: 2016-11-10
Consumers will benefit from the Gale Encyclopedia of Nutrition and Food Labels, which explains the often confusing (and sometimes contradictory) language and measurements on food labels and in food marketing, and provides information in a more reader-friendly way than an FDA report can.
The Oxford Companion to Food by Alan Davidson; Tom Jaine (Editor)
Publication Date: 2014-10-01
Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
The Food Timeline was created by Lynne Olver, a reference librarian with a passion for food history. Offers a wealth of historic information, primary documents, recipes, and original research. An excellent starting point for anyone doing culinary research or simply wanting to know more about the history of food, recipes, and food-related topics.