LibGuides: RHT 101: Fournier: Background Information

Instructor Info

R. Fournier, English Faculty

Office: E102H
Email: rebeccafournier@triton.edu
Phone: (708) 456-0300 x3227

RHT 101 Course Website

Librarian

Amy Pinc

Background Information

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

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-In-Chief) The second edition of The Oxford Encyclopedia of Food and Drink in America thoroughly updates the original, award-winning title, while capturing the shifting American perspective on food and ensuring that this title is the most authoritative, current reference work on American cuisine.In over 1,400 entries, this new edition of The Oxford Encyclopedia of Food and Drink in America reflects the many changes in American food consciousness during the twenty-first century. Once a niche market, food television has become ubiquitous, as are websites devoted to all sorts of regionalcuisines. New health consciousness has spawned obesity taxes, transfat and calorie-count laws, the slow food movement, and locavorism. Ethnic foods and the fusion of these have led to new crazes for such cuisines as Southwestern sushi and Filipino hamburgers.These timely trends and topics have been newly incorporated into the new edition of The Encyclopedia, adding one volume and over 300 new entries on these and other subjects such as food science and nutrition, molecular gastronomy, genetically-modified foods, food controversies, regional foods, thevolatile nature of food prices, and food traditions of major American cities. Entries from The Oxford Companion to American Food and Drink have also been added, as have a substantial number of biographies of culinary personalities. All bibliographies and non-historical entries have been revisitedfor updating.
Call Number: REF TX349 .E45 2013
ISBN: 0199734968
Publication Date: 2012-11-30
Modernist Cuisine by Nathan Myhrvold Just as French Impressionists upended centuries of tradition, MODERNIST CUISINE has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into their culinary art.Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.
Call Number: REF TX651 .M94 2011
ISBN: 0982761007
Publication Date: 2011-03-14
Encyclopedia of Kitchen History by Mary Ellen Snodgrass First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Call Number: REF TX653 .S57 2004
ISBN: 1579583806
Publication Date: 2004-09-27