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Access over 35,000 full-text eBooks from a variety of publishers. Use the online reader to read, search, cite and create a bookshelf. eBook Central is compatible with text-to-speech applications/extensions.
A growing collection of scholarly, reference and professional eBooks in culinary studies and more. Use the online reader to read, search, cite and create a bookshelf. eBook reader is compatible with text-to-speech applications/extensions.
Fiction and Non-Fiction Audiobooks
Books in the Hilton Library are shelved using the Library of Congress Classification.
Browse in call number sections to find books on similar subjects and topics.
Call Numbers
GN – Anthropology
GN406-442 -- Material culture including food
GT – Manners and customs
GT2850 -- Customs relating to private life including eating and drinking
HM – Sociology
HT – Communities. Classes. Races
Sample Subject Terms
Anthropology
Cross-cultural studies
Ethnology
Social life and customs
Food -- Social aspects
Cooking -- Social aspects
Food habits
Food habits -- Cross-cultural studies
Doing Sensory Ethnography
Eating Culture : an anthropological guide to food
Everyone Eats : understanding food and culture
Anthropology of Food and Body : gender, meaning, and power
Food : ethnographic encounters
Food and Society : principles and paradoxes
The Never-Ending Feast : the anthropology and archaeology of feasting
Remembrance of Repasts : an anthropology of food and memory
Drinking : anthropological approaches
The Meaning of Cooking
Culinary Art and Anthropology
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
