Culinary Arts & Science

Use UCLID (UC’s Library Catalog) to locate books, periodicals, videos,       and other materials owned by UC, and the OhioLINK catalog for items owned       by other Ohio college and university libraries.

From the catalog menu, select SUBJECT and initiate your       search using your topic terms (subject, place name or personal name).  Some examples of subject headings are:

• Food
• Food Analysis
• Food Composition
• Food Contamination
• Food Handling
• Food Industry and Trade
• Food Adulteration and Inspection
• Food Safety Measures
• Food Social Aspects
• Cooking, American
• Carbohydrates
• Herbs
• Nutrition

To search specific words in the title, series title, organization,   association, content notes, publisher, and subject, use the KEYWORD   search option.

Use the LIMIT/SORT button to limit your results to items located at   one particular UC Library, Electronic Resources, and other options. Use the REQUEST   button to have AVAILABLE materials delivered from one UC Library to another.

If you don’t find items you want in UCLID or they are not   Available, search OhioLINK, a shared catalog for Ohio's colleges and   universities. Use the OhioLINK CENTRAL button to enter the database,   perform a search, and request materials.

The Lloyd Library, located   in downtown Cincinnati, may also be a useful resource for research in   the areas of medicinal plants, pharmacy, and botany/horticulture. Lloyd   Library research materials are also searchable in the UC Library Catalog, but they may only be used at the Lloyd Library and may not be sent to other locations.

Related Book Series

• Culinary Chronicle: Highlights and recipes from acclaimed worldwide restaurants.
• Food Culture Around the World: Focused on the impact of food across world cultures.

If you are browsing for books, the following Library of Congress call number ranges and library locations contain many Culinary and Food Science books:

Reference Resources

Reference resources  are useful for selecting topics, quick descriptions, and general information. These include general and specific encyclopedias, dictionaries, handbooks, almanacs, etc., that are frequently used.  Listed below are some reference resources for  Culinary Arts & Science:

Note: Many electronic books are also searchable in the UC Library Catalog.​