From: "Library of Congress Classification." Wikipedia. Wikipedia Foundation. 5 March 2015. Web. 20 April 2015.
The Hilton Library has Open Stacks which means you can browse the shelves to select books.
The Library's book stacks are organized by the Library of Congress Classification. The book collection begins on the 4th floor of the library and continues down through the following two floors.
| Bldg. Level | Call Nos. | Subjects |
| 4th floor | A - HE | History (incl. food history & customs), psychology, economics. |
| 3rd floor | HF - TT | Wines, brewing, food processing, agriculture, science, business, social sciences, arts, literature. |
| 2nd floor | TX - Z | Culinary arts, cookbooks, baking and pastry, mixology. |
The majority of books on culinary arts are shelved in subclass TX of the Library of Congress Classification. Subcategories within this subclass include the following:
TX341-641 – Nutrition. Foods and food supply
TX642-840 – Cooking
TX851-885 – Dining-room service
TX901-946 – Hospitality industry. Hotels, clubs, restaurants. Food service
TX950-953 – Taverns, bars, saloons
Other useful call number subgroups for culinary topics include:
GT– Food history and customs
HD – Industries. Land Use. Labor
HF – Commerce
RM – Diets, healthy eating
SB – Farming, plant culture, gardening, viticulture
SF – Animal culture (cheese, dairy, poultry, meat, beekeeping, honey)
SH - Aquaculture
TP – Food processing & manufacturing, winemaking, brewing
The grilling issue: from our backyard to yours.
Bordeaux: your guide to the wines, people and châteaux.
The future of restaurants: meet the 2020 best new chefs.
The 25th anniversary issue with Saveur's best recipes of all time.
X factor: Trinchero Family Estates' Heritage Collection puts winemakers in the driver's seat.
A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain.
Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom.
Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between.
Wookwan introduces the reader to Korean temple food, what it means to care for the ingredients at each step of preparation, and the three key principles of cooking temple food.
In this inspiring memoir, Kwame Onwuachi (James Beard Foundation's 2019 Rising Star Chef of the Year) shares the remarkable story of his culinary coming-of-age.
Hailed by Time magazine as "a minor masterpiece," On Food and Cooking is the culinary bible for food lovers and professional chefs worldwide.
Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat--real meat--without the animals.
"Reading about wine has never been so weird, wild and exhilarating." -- Wine & Spirits magazine.
This book tells the story of Italian food in all its geographical, cultural & social diversity from the nineteenth century to the present.
Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market.
The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.
Award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city-from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare.
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating--and want to eat more.
Noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine, resulting in an in-depth study of the world's greatest wine regions.
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
