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Faculty Publications & Scholarship

Scholarly & Professional Works by the Faculty of the Culinary Institute of America

Coppedge, Richard ~ Baking & Pastry Arts

Baking for Special Diets
Call Number: RM219 .C67 2016 - Hilton Library (NY)
Gluten-Free Baking with the Culinary Institute of America
Call Number: TX765 .C67 2008 - Hilton Library (NY)

Costura, Maureen ~ Liberal Arts & Applied Food Studies

"Access to First-Choice Foods and Settlement Failure at French Azilum."
in Archaeological Perspectives on the French in the New World. University Press of Florida, 2017.
Introduction to Gastronomy.
Call Numbers: TX631 .I68 2013 - Hilton Library (NY)

Dreesen, Laura ~Business & Management

Math for the Professional Kitchen
Call Number: QA107 .D74 2011 Hilton Library (NY)

Fischer, John W. '88 ~ Culinary Arts

At Your Service: A Hands-On Guide to the Professional Dining Room.
Wiley, 2013.
Bistros and Brasseries : Recipes and Reflections on Classic Café Cooking
Call Numbers: TX719 .F57 2008 - Hilton Library (NY)
Cheese : Identification, Classification, Utilization.
Call Numbers: SF271 .F529 2011 - Hilton Library (NY)

Forrest, Beth ~ Liberal Arts & Food Studies

“Food and the Senses”
in Routledge International Handbook of Food Studies. Routledge, 2013.
Introduction to Gastronomy.
Call Numbers: TX631 .I68 2013 - Hilton Library (NY)
“Is Sipping Sin Breaking Fast? The Catholic Chocolate Controversy and the Changing World of Early Modern Spain.”
Food and Foodways, vol. 15, no. 1-2, 2007, pp. 31–52.
“Teaching Food History: A Discussion among Practitioners.”
Global Food History, vol. 3, no. 2, 2017, pp. 194–208.

Kolpan, Steven C. ~ Culinary Arts

A Sense of Place : An Intimate Portrait of the Niebaum-Coppola Winery and the Napa Valley
Call Number: TP557.6.C2 K81 1999 Hilton Library (NY)

Murphy, Dierdre ~ Liberal Arts & Applied Food Studies

“Food and the Senses”
in Routledge International Handbook of Food Studies. Routledge, 2013.
“Toward a Pedagogy of Mouthiness: The Essential Interdisciplinarity of Studying Food.”
Transformations: The Journal of Inclusive Scholarship and Pedagogy, vol. 23, no. 2, 2013, pp. 17–26.

Polenz, Katherine '78 ~ Culinary Arts

Cooking for Special Diets.
Wiley, 2014.
Vegetarian at Home with the Culinary Institute of America.
Call Numbers: TX837 .P653 2012 - Hilton Library (NY)

Russin, Ted ~ Culinary Science

“Getting Creative with Hydrocolloids"
“The Growing Trend of Integrating Science into the Culinary Kitchen Is Pushing the Boundaries of Food Ideation in Both the Restaurant and Retail Food Spaces.” Food Technology, vol. 64, no. 7, 2010, pp. 58–58.
“Particle Size Effect on Soy Protein Isolate Extraction.”
Journal of Food Processing and Preservation, vol. 31, no. 3, 2007, pp. 308–319.

Zearfoss, Jonathan ~ Culinary Science

The Great Chefs of Virginia Cookbook.
Call Number: TX725.A1 G7175 1987 - Hilton Library (NY)
“It Tastes As Good As It Looks! The Effect of Food Presentation on Liking for the Flavor of Food.”
in Appetite, vol. 77, 2014, pp. 31–35.

Zhen, Willa Y. ~ Liberal Arts & Applied Food Studies

Introduction to Gastronomy.
Call Numbers: TX631 .I68 2013 - Hilton Library (NY)
"Tasting Soy Sauce, Teaching Culture: A Case for Experiential Learning."
Education About Asia, vol. 22, no. 2, 2017, pp. 58-60.

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