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Culinary Arts

Background Sources


  • Background sources (also known as reference sources) are tertiary and contain information we "refer" to, such as dictionaries and encyclopedias. These are good sources to use to get started - when you need ideas for how to narrow your topic, or could use more words to describe your needs (such as when thinking of keywords to put into a search box.)

What do they contain?

  • Entries

How often are these sources published?

  • Once, annually, or every few years

Found in:

Alternative places to look:

Featured Culinary Arts Reference Books

Food Cultures of the United States: Recipes, Customs, and Issues

Examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. 

The Business of Food

Takes readers behind the scenes of the food and drink industries, from food companies and brands to the environment, health, science and technology, culture, finance, and more.

Encyclopedia of American Food and Drink

Expanded edition includes more than a decade of culinary evolution and innovation- from the rise of the Food Network to the local food craze; from the DIY movement, to the food truck culture that proliferates in cities across the country. 

Encyclopedia of Agriculture and Food Systems

Serves as the foundation for discussion of the food and environment challenges of the world, addressing issues from a global perspective and providing the background, references, and linkages for further exploration.

The Gale Encyclopedia of Nutrition and Food Labels

Covers key nutrition and food label topics and terms as well as diseases and global food/nutrition issues.

The Oxford Companion to Sugar and Sweets

More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy.

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