Books & Library Catalog

In the Library Catalog, look for:

• Call Number - the "address" of the book on the shelf, e.g. TX 820 .C9676 2011
• Location e.g Circulating (2nd Floor)
• Circulation Status - Available, Checked Out, etc.

There are three locations for books:

• Circulating books you can borrow; located on the 2nd, 3rd and 4th floors of the Library
• Reserves books set aside by your instructors to be used in the Library; Ask at the Library Help Desk
• Reference encyclopedias, dictionaries, handbooks, etc. to be used in the Library; located on the main floor (3rd floor)

From: "Library of Congress Classification." Wikipedia. Wikipedia Foundation. 5 March 2015. Web. 20 April 2015.

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