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| Periodicals & Magazines |
| Websites |
| Library Databases |
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CULINARY PROGRAM RESOURCES
The Art Institute of Vancouver Library carries many Culinary and Wine resources that cover a variety of topics such as technique, ethnic foods, pastries, wine, and much much more. The Culinary & Wine collection can be found at the Renfrew campus. Search the Voyager Library Catalogue to see what resources are available.
See also Resource Guides for:
- EVALUATING INFORMATION - Books, Web, & Journals
- RESEARCH, WRITING & COPYRIGHT
| CULINARY & WINE BOOKS |
The Art Institute of Vancouver Library uses Library of Congress classification call numbers, and Culinary books are generally found in the T - TX call number range. Should you need any assistance finding a title, please see the Librarian on duty.
| GT 2850-2960 | Eating & drinking customs, Food history | |
| HD | Business planning, Leadership, Management, Organization, Small business, Strategic planning | |
| HF | Accounting, Business communication, Customer services, Personnel management | |
| KF | Hospitality industry - Law and legislation, Restaurants - Law and legislation | |
| NA 7855 & NK2195 | Restaurants - Decoration (interior design) | |
| RA, RC, and RM | Health, Nutrition, Diets (e.g. For diabetes, dairy-free, weight reducing, etc), Low-fat & low-cholesterol recipes, Medicinal herbs | |
| SB 351 | Herbs | |
| SF 271 | Cheese | |
| TP | Beverages (as drinks): alcoholic and non-alcoholic | |
| TX 341-658 | Cooking technique, Nutrition, History of Food, Food Supply, Cookery - kitchen equipment & supplies | |
| TX 681-691 | Cooking processes (boiling, braising, frying, etc.) | |
| TX 703-725 | Cookbooks (by country/region, e.g. American, European, French, Asian, etc.) | |
| TX 726-740 | Special meals or fare (e.g. Breakfasts, buffets, holiday fare), miscellaneous recipes (canapes, hors d'oeuvres/appetizers, salads) | |
| TX 743-759 | Animal foods, (eggs, fish & seafood, meats) soups and dairy products | |
| TX 761-799 | Baking / confectionary (e.g. Dessert, bread, cakes, pastry, sugar art) | |
| TX 801-809 | Vegetables & cereals | |
| TX 811-814 | Fruits, nuts, and other (e.g. Flowers, tofu) | |
| TX 815-840 | Beverages (in cookery), condiments, other special varieties of cookery (e.g. quantity cooking, vegetarian, sandwiches) | |
| TX 851-953 | Hospitality industry: hotels & restaurants, Dining room & food service (including finance, inventory, management, menus, personnel, planning, prices, purchasing, safety, sanitation, table & wine service). |
| PERIODICALS & MAGAZINES |
Periodicals - magazines, newspapers, and journals - offer aspiring and current culinarians up-to-date information about the industry. These publications cover a wide range of topics from recipes, restaurant openings, food & entertaining, ideas, events, equipment solutions, wines, and much much more that can be enjoyed on a personal level and to enhance professional knowledge and skills
| Culinary & Wine Magazines (PRINT) | ONLINE Culinary & Wine Magazines (E-Zines) |
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| Complete, up-dated information on the magazine collection can be found on the Voyager Library catalogue and a full list of titles can be found HERE. | |
| CULINARY WEBSITES |
| LIBRARY DATABASES |
The Art Institute of Vancouver Library is proud to offer a collection of excellent databases and online resources that will aid in almost all of your Culinary inquires. These resources are available for all Art Institute of Vancouver staff, student, and faculty member and can be accessed both on campus and remotely from your home. Brief descriptions of each resource along with the access web links are included below, along with various "how-to" user guides and manuals (indicated in dark red) that will help you use these databases.
**Please note that you must obtain the necessary Access USER IDs & Passwords from the library to use these resources. Please drop by at any Art Institute of Vancouver Library location, call, or email the library staff to obtain the necessary information.**
- Grove's Dictionary of Art / Oxford Art Online
A comprehensive collection of fine art and architecture images from many of the world's most prestigious art museums, and encyclopedia articles and entries from Groves and Oxford Reference.
- H. W. WilsonWeb Omnifile Full Text Select
Quick Tips Search Guide (PDF) Full User Guide Tutorial (PDF)
Periodical database that provides full-text articles with their accompanying indexing and abstracts on topics in the arts, applied and pure sciences, social science, education, humanities, legal and business fields. Contains full text of articles from over 2500 publications, some back to 1982.
- i-Cook
i-Cook Reference Guide (PDF)
Create, store, and search recipes online. This amazing electronic resource allows culinarians an excellent opportunity to manage their most important assets - their recipes. Find ingredients, nutritional facts, and more for all of your favourite recipes.
- Oxford Reference Online
Contains about 100+ dictionary, language reference, and subject reference works and an expanding range of key titles from the acclaimed Oxford Companions Series, plus the Oxford Dictionary of Quotations. Includes subject coverage from art & architecture to language & literature to science. See: Food & Drink
- Proquest Bigchalk Electric Library
ELibrary offers a broad range of full-text and multimedia content, including a digital archive of information sources of more than 2700 full-text periodicals, international newswires, classic books, maps, photographs, and major literary, art, and reference titles.
- Proquest “Big Bundle"
Proquest Quick Reference Guide (PDF)
One stop access to THOUSANDS of periodical magazine, newspaper, trade and scholarly publications including Proquest Research Library; ABI Complete which covers business, economics, product and competitive info, corporate and management techniques and strategies; National Newspapers 27 which provides articles from major regional dailies; and Proquest Psychology which encompasses a range of topics from over 500 leading psychology publications
| MEDIA COLLECTIONS (DVDs, Sound Effects, Stock Footage, etc.) |
- RECOMMENDED DVDS
- Basics of Culinary - A 5-volume Art Institute DVD series on knife skills, sauteing, frying, roasting, braising, stewing, deep frying, stocks, consumes, poaching, and steaming
- Cajun and Creole Cooking - A 2 part series from The Art Institute American Regional Cuisine DVD series
- Foodsafe: Level 1 - Instructor use only
Do you know of any other resources to add? Having trouble finding the information that you need? Need the user access codes for these databases? Please contact the Library for help, or if you have any comments or resource suggestions.