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Culinary Arts Subject Guide
Databases
Academic Search Premier
is a large multi-disciplinary academic database that contains over 4,000 full-text titles. Over 3,100 of these titles are peer-reviewed.
AGRICOLA
offers over 2.5 million citations concerning agriculture and related topics such as nutrition from the U.S. Department of Agriculture’s National Agricultural Library.
Business Source Premier
provides full text for nearly 3,300 scholarly business journals, including full text for more than 1000 peer-reviewed business publications. Students can use this database for information on restaurant management and the food service industry.
Health Source
provides nearly 600 scholarly full text journals focusing on many medical disciplines, and can be useful for searches dealing with nutrition and dietetics.
The Bayou State Periodical Index
contains 34,000 citations to articles in more than 80 Louisiana periodicals published between 1974 and 2004. It is brought free of charge and run by the Louisiana Library Association.
MEDLINE
is produced by the National Library of Medicine and contains over 4 million abstracts and citations. This database will contain articles on nutrition and dietetics as well.
Regional Business News
incorporates full-text coverage of 75 business journals, newspapers and news wires from all metropolitan and rural areas within the United States. Students can use this database for information on restaurant management and the food service industry.
Professional Organizations
The American Culinary Federation
is a professional, not-for-profit organization for chefs and cooks, founded to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.
Chef John Folse Culinary Institute
is dedicated to the preservation of Louisiana’s rich culinary heritage while fostering Louisiana’s role as a culinary leader. Chef John Folse, Past President and Chairman of the Board of the American Culinary Federation, represents the finest in culinary professionalism.
The International Association for Food Protection
is a non-profit association of food safety professionals. Comprised of a diverse membership of over 3,000 Members from 50 nations, the Association is dedicated to the education and service of its Members, as well as industry personnel.
The International Association of Culinary Professionals
is a not-for-profit porfessional organization that provides continuing education and development for its members who are engaged in the area of culinary education.
The National Restaurant Association
is the leading business association for the restaurant industry. Its mission is to represent, educate and promote a rapidly growing industry that is comprised of 900,000 restaurant and foodservice outlets employing 12.2 million people.
The Research Chefs Association
is the leading professional community for food research and development.
Other Websites
Culinary.net
lists hundreds of kitchen-tested recipes developed by leading food and beverage companies and associations, as well as a comprehensive collection of cooking and entertaining resources, and a recipe swap.
Culinary Software
provides leading-edge restaurant and foodservice software ChefTec, CorTec and Escoffier to chefs, owners, operators, restaurants, and other foodservice professionals in the food service industry.
Culinary Ed
specializes in information about Culinary Schools in the USA, using a clickable map.
Food Reference
is a constantly growing site that contains almost 9,000 pages and receives more than 21,000 unique visitors every day. It includes long articles on food history and usage; short food facts and trivia; an extensive collection of quotes; a who’s who in food; cooking tips; culinary humor, poems and crossword puzzles, and a Culinary Calendar. Recipes--modern, classic and historical--are also listed.
Food Resource (Oregon State)
is a source of science-base and business savvy information for the food and health industry. It includes a digital library [Food and Ingredients], information on educational and technical services, an e-commerce section and links to culinary sites.
Johnson and Wales Links
contains excellent study guides for both nutrition and the culinary arts.
The Medieval and Renaissance Food Homepage
includes primary Sources, reference, bibliographies, articles and other publications, as well as individual recipes.
Nestle Library (Cornell University)
lists industry-related subject guides, including Cookery. These guides are created by the Nestlé Library reference staff using Adobe Acrobat.
NSU's Dietetics Subject Guide
lists the databases, websites and reference books housed at Nicholls State which can be useful to students studying dietetics and nutrition.
The Retail Food Program
states its objective is to prevent and minimize food-borne disease outbreaks through consulting, monitoring, issuance of permits and regulation of food establishments. This Louisiana program also oversees the Food Safety Certification Program which consults with industry, monitors and regulates the Food Safety Certification requirements of retail food establishments.
Passionate About Food
includes Food News and Articles, Cooking Tips, Delicious Recipes, Herbs and Spices Guides, and a Guide to Cooking Techniques.
Jean-Mark Sens
Collection Development Librarian
226 Ellender Memorial Library
Phone: 985-448-4662
Tony Fonseca
Electronic Resources / Serials Librarian
325 Ellender Memorial Library
Phone: 985-448-4675
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