Introduction
This guide has been created to help anyone interested in pursuing a career in the Culinary Arts, Hospitality or Tourism industry. It is designed to give you some excellent sources on career development, trends and issues within the various hospitality fields, and an overall look at the hospitality industry.
Call Number Ranges
Use these call number ranges to browse the General Collection, Career & College Information Collection (CCIC), and Reference Collection.
| G154.9-G155.8 | Travel and Tourism |
| HD9350-HD9399 | Agricultural industries. Beverages. Alcoholic beverages |
| TP368-TP660 | Food and Beverage Processing |
| TX341-TX641 | Nutrition. Foods and food supply |
| TX642-TX840 | Cooking, history, cookbooks, kitchen equipment and methods |
| TX851-TX885 | Dining-room service |
| TX901-TX946.5 | Hospitality industry. Hotels, clubs, restaurants, etc. Food service |
| TX950-TX953 | Taverns, bar rooms, saloons |
| TX955-TX985 | Building operation and housekeeping |
Print Books by Subject
Reference Books
The Chicago Food Encyclopedia by
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Call Number: Reference TX 360 U63 C4534 2017
Dictionary of Travel, Tourism and Hospitality by
This new edition combines within two covers: * A dictionary of 2500 terms * Descriptions of 300 organizations * A biographical dictionary of 100 personalities * Explanations of 1200 acronyms and abbreviations * Key data for well over 200 countries * A concise bibliography listing more than 100 useful sources of further information.
Call Number: Reference G155 A1 M397 2003
Food : An Atlas by
Food: An Atlas is a crowd-sourced and crowd-funded collaborative project of guerrilla cartography and publishing. The atlas endeavors to map food in its myriad contexts and conditions at many scales of research and geography.
Call Number: Reference TX353 F547 2013
Food and Drink in American History by
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience.
Call Number: Reference TX 349 F5716 2013
Food History Almanac by
The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and "first known" recipes.
Call Number: Reference TX 353 C568 2014 v.1-2
Foods That Changed History by
This encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. This book presents nearly 100 entries on foods that have shaped history--fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.
Call Number: Reference TX 349 C86 2015
The Oxford Companion to Food by
"the best food reference work ever to appear in the English language ... read it and be dazzled"Bee Wilson, New StatesmanFirst published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily livesof people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever.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 richlyallusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community.While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, andobesity.
Call Number: TX 349 D36 2014ISBN: 9780199677337
College and Career Information Collection (CCIC)
Hospitality Industry
Careers in Hospitality by
Even in challenging economic times, the hospitality industry is one career field that has consistently proven itself to hold out against difficult financial circumstances. Hundreds of thousands of new job posts are added each year to the already over twelve million people working in the events, food, lodging, and tourism industries. In these pages, exciting work opportunities in these four subcategories of the hospitality field are served up with a smile, giving readers practical steps to finding and excelling in their dream job as a chef, an event coordinator, a museum guide, or in one of the many other exciting jobs explored here.
Call Number: CCIC TX911.3 V62 S73 2015Publication Date: 2015
Culinary Arts
Culinary Arts by
Welcome to the culinary arts field If you're interested in a career in culinary arts, you've come to the right book. So what exactly do these people do on the job, day in and day out? What kind of skills and educational background do you need to succeed in these fields? How much can you expect to make, and what are the pros and cons of these various fields? Is this even the right career path for you? How do you avoid burnout and deal with stress? This book can help you answer these questions and more. This book, which includes interviews with professionals in the field, covers five main areas of this field that have proven to be stable, lucrative, and growing professions.
Call Number: CCIC TX911.3.V62 B76 2019Publication Date: 2019
Tourism
Careers in Travel and Hospitality by
In 2017 one out of every eighteen Americans was employed by the travel and hospitality industry, working for hotels, restaurants, casinos, cruise lines, ski resorts, and travel agencies. Comments from people in the industry, current statistics and forecasts, and realistic descriptions provide a useful look at travel and hospitality jobs ranging from chef to flight attendant to lodging manager.
Call Number: G155.5 K35 2018Publication Date: 2018
New Print Books
The Airbnb Story
An investigative behind-the-scenes story of the creation and growth of the highly disruptive start-up Airbnb.
Selling the Sights
A fascinating journey through the origins of American tourism in the early nineteenth century.
World Travel
A guide to some of the world's most fascinating places, as seen and experienced by Anthony Bourdain. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid.
Gastro Obscura
An unputdownable guide that marries our endless appetite for travel with our insatiable interest in food.
One: Pot, Pan, Planet
A cookbook that perfectly reflects the way we want to cook and eat today: vegetarian food that is stylish, sustainable, and packed with flavor.
Your Librarian
Christine Kickels
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Contact:
Office: SRC 3132
College of DuPage Library
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Glen Ellyn, IL 60137
College of DuPage Library
425 Fawell Blvd.
Glen Ellyn, IL 60137
(630) 942-2313