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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
Author Simon Bajada captures the everyday food of Malta with 70 recipes showcasing the country's vibrant Mediterranean cuisine.
Tried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen.
An introduction to the wines of Italy by region and grape, focusing on how the history of the country shaped Italian wines today.
A cookbook/field guide for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.
A decade-by-decade collection of wild, wacky, and wonderful recipes from the 20th century.
A vivid and insightful exploration of Middle Eastern ingredients with 75 recipes and on-location photography.
Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina.
A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it.
Containing more than 120 recipes, Sofreh brings together Iranian dishes new and old with their trademark bold herb and spice flavors.
A captivating tour through Rome's centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes.
Explores the parallels that link Middle Eastern and Mediterranean food cultures with over 80 recipes.
A "how to" guide taking you through all the basic techniques and ingredients with over 50 easy-to-follow recipes.
Flavorful recipes for filled arepas as well as appetizers and drinks to accompany them.
Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table.
An homage to honey and its deliciously distinct varietals from around the globe.
Recipes inspired by the places WCK has cooked following disasters with inspiring narratives from chefs and volunteers on the front lines.
A graphic history of the Jewish delicatessen, what can be found behind deli counters, and the stories and culture surrounding the food.
An Asian immigrant and home baker presents a love letter to her adopted country with recipes for pies from every state.
A year of inventive recipes and twenty menus for the "let's do it at my house" set - from intimate dinner parties to larger holiday feasts.
A delicious exploration of the Jewish holidays, with illuminating conversations and meals shared by friends.
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
