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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
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