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RHT 101: Fournier

This guide provides selected sources about food and mass production - the history, social significance, distribution, economic development, food safety, etc - to help with the required writing assignments for R. Fournier's RHT 101 course.

Background Information

Academic Search Complete
Multi-disciplinary full-text database with more than 8,500 full-text periodicals, including more than 7,300 peer-reviewed journals.
Credo
Online, cross-searchable collection of reference books on a variety of subjects.
Gale Virtual Reference Library
Encyclopedias and specialized reference sources for multidisciplinary research.

Suggested keywords:

Food safety
GMOs
Organic food
Rare earth elements
Rare earth and China
Rare earth and health
Cell phone recycling
Recycling electronics

Online Reference Sources

Cambridge World History of Food
Available through CREDO Reference
Benders' Dictionary of Nutrition and Food Technology
Available through CREDO Reference
The Atlas of Food
Available through CREDO Reference
Hawley's Condensed Chemical Dictionary
Available through CREDO Reference

Recommended Reference Books

The Oxford Encyclopedia of Food and Drink in America by Andrew Smith (Editor); Bruce Kraig
Call Number: REF TX349 .E45 2013
ISBN: 0199734968
Publication Date: 2012-11-30
Modernist Cuisine by Chris Young; Nathan Myhrvold; Maxime Bilet
Call Number: REF TX651 .M94 2011
ISBN: 0982761007
Publication Date: 2011-03-14
Encyclopedia of Kitchen History by Mary Ellen Snodgrass
Call Number: REF TX653 .S57 2004
ISBN: 1579583806
Publication Date: 2004-09-27

Last Updated: Sep 3, 2020 9:30 AM
URL: https://library.triton.edu/rht101_fournier
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Subjects: Language and Literature