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.
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. |
Omnivore BookSearch
The Hilton Library has Open Stacks which means you can browse the shelves to select books.
|
In the Library Catalog, look for:
There are three locations for books:
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.
Firefox Users: In order to view PDF-format ebooks in Firefox, go to Tools Menu > Options > Applications, and scroll down to Portable Document Format (PDF) to select "Use Adobe Acrobat (in Firefox)". You may need to close and reopen your browser for the change to occur.
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.
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