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A searchable reference book of over 3,000 entries including an exhaustive catalogue of foods and commentary on the culture of food, with coverage of anthropological and sociological approaches to food, etiquette and gastronomy, and new concerns like convenience food, obesity, and local food.
Provides political, economic and social history, philosophy, and literature of selected countries and subjects.
Tip: What are reference sources, and why would I use them?
Reference sources can include encyclopedias, bibliographies, dictionaries, handbooks, and atlases.
They provide overviews of and background information on a topic
They help you identify or refine your topic
They provide quick, reliable facts
They include bibliographies that will lead you to additional sources of information on your topic
You can find the Library's collection of reference books on Floor 1 of Frost. We also have many online databases that include collections of edited scholarly encyclopedias, dictionaries, and other reference sources.