bigdig.foodways - Recently Updated Pages

Database alerts

foodways — Wed, 10 Sep 2008 11:26:11 CDT

This is an experiment in the return of appropiate results and frequency of search quiery alerts in various academic databases.

Please feel free to post your own successful database searches, search query chains, etc.

As always, comments and questions are welcomed (however, no promises I'll be able to answer them)

Test feed from EBSCO Host
with the search term "food" - as a broad term, I am curious of the scope of results

(it appears you need a login and password to access the list - I'll try it from within refworks)
(The alert title "TI food on 2008-07-17 03:42 PM" is static, but the RSS feed is functioning with new added content)

Another test feed from EBSCO Host
With the search term "food* studies"

From Gale Infotrac
with the Keyword search "foodways"

The Physical Spaces

foodways — Thu, 31 Jul 2008 08:55:04 CDT

This is where the juicy items live. There are many special collections housed in libraries, museums, private archives, bookstores, and on tour devoted to foodways, food studies, food history, and many specializations within those fields.

This wikipage is ripe for collaboration! Please add your favorites to the list.

Here are my most current del.icio.us finds. You'll find some overlap from tag to tag, but it safer not to leave an important resource off the list.

bigdig.foodways Home

foodways — Wed, 30 Jul 2008 16:53:05 CDT

Why does this page exist?

The purpose of this site is to link resources of many flavors and formats in one go-to place for the ever-evolving subject of foodways and to encourage your participation in the process.

Please browse, click, add to, question, and ponder these topics - input is welcome. Just as friends share good restaurant tips and recipes, librarianwannabes share good resources.

As this is a project for a reference course in library school, I have tried to explain my purpose for including it, how I came across the material in the first place, and requested permission from the authors of other food research websites to add links to their resources; it's hard (enjoyable) work compiling information, so I do my best to give credit to those who have already trail-blazed this luscious jungle path.

How is this wiki organized?

That is a great question...
One of the most appealing aspects of a wiki is the ability to interlink and hyperlink information. I toyed with the idea of creating pages based on the information source: database, social bookmarks, library catalogs, etc. - but didn't find it practical for other users. Sooo...You'll currently find the wiki pages roughly sorted by media type, with some repeat appearances here and there.

In general, the top of each wikipage will have hyperlinks to the most recent collection additions. Below these active links are specific titles I found to be most useful. Please add your comments and additions to these pages too.

To navigate this wiki:

- see the top-left sidebar of "wiki pages" to visit any of those pages.

- click on the blue hyperlinks for internal links within this wiki and/or possibly be whisked off to other websites (opened in either a new window or tab depending on your web browser preferences).

- The blue hyperlinks to book titles will lead you to the book's entry in WorldCat for the dual purpose of giving users more information on the book, and as a helpful guide to locating a local copy of the text.

- Related gardens in this project are the foodways del.icious website, bigdig.foodways@gmail.com RSS reader, and RefShare folders. I have been building, planting, tending, weeding, and experimenting combinations with these intriguing technologies.

- Experiment with the tags placed on pages and hyperlinks. Please add your own as you see fit.

Big Dig Methodologies

foodways — Wed, 30 Jul 2008 16:48:07 CDT

The idiom, "the more you know, the more you know you don't know," is acutely applicable in the realm of foodways. New relationships, studies and texts are forthcoming every year. With this in mind, I cast my net wide to see what variety of materials I could snag. I gauged the accepted authority of a source when the same title appeared consistently. I would then find the title, or order it from Inter Library Loan (Thank you Simmons ILL!) to inspect it personally.

One of the major challenges in the field of foodways, food studies and other variations of the theme is a lack of clear-cut subject headers - you will find results scattered under social sciences, history, arts, folk studies, international studies.

Food Studies is an interdisciplinary field that takes a wide thin slice across the arts, humanities and sciences. Topics related to food have long been present in many fields of study, but have remained separate from each other. Because food's place in culture, history, and the environment is a large and significant one, food and concerns about it have an impact on many areas of human life. Food Studies gathers together knowledge about food as it occurs anywhere in established disciplines, not in order to relocate sub-topics from their present fields, but in order to consider their relationships and connections.

"Food Studies Resources." 7/30/2008 <http://www.lib.umich.edu/grad/collections/foodstudies/>.

My methodology for gathering these references were manifold:

Previous knowledge of good sources, as I already had a vested interest in this topic prior to the assignment

Browsing the stacks at the Beatley, Boston Public, San Francisco Public, among other libraries.

Online catalog searches in WorldCat, Hollis (Radcliff library -Schlesinger Culinary collection), Mirlyn (U of Michigan - Longone Center for Culinary Research)

Databases such as Academic Search Complete, ARBA (American Reference Books Annual), EBSCO Host, LISTA (Library, Information Science & Technology Abstracts), Social Sciences Full Text, Social Sciences Full Text

Using bibliographies of materials I already accepted as valuable

Listservs: Association for the Study of Food and Society (ASFS)

Experts in the field: Linda Watkins (Simmons Librarian), Meg Ragland (Simmons Library, Food Researcher), Lynn Olver (Food Timeline Founder), David Kaplan (Philosophy of Food - U of N. Texas)

Searching blog tags and social bookmarks from fellow del.icio.us users

Random coincidences occurring in normal life while my attention is fine-tuned to all things food throughout the duration of this project

foodways books

foodways — Wed, 30 Jul 2008 16:40:05 CDT

There are more and more interesting books written on the topic of food, foodways, food studies, food histories, on and on. Via WorldCat and database searches I checked out these titles from either the Simmons Beatley Library, Inter Library Loan (ILL), or pruising the bookshelves of local bookstores. To learn more about my methodologies, please visit the **** wikipage.

The list keeps growing keep an eye on this collection of titles for more additions to the foodways buffet
RefWorks foodways_books

Beyond my notes, here are selected book reviews I've collected on my book selection.
RefWorks Foodways_bookreviews

It was difficult to decide how to cut and slice one category from another. So I've listed my favorite titles for specific areas of foodways topics

Menzel, Peter, and Faith D'Aluisio . Hungry Planet : What the World Eats. Napa, Calif.; Berkeley, Calif.: Material World Press ; Ten Speed Press, 2005.

In coffee-table-book format, this text is packed with images, statistics, family recipes, and exposes on a chosen family in 24 countries. The full page photographs of the family's weekly food purchases with a textbox of the nutritional categories and costs are some of the most potent examples of global foodways. All sources and methodology are noted in the final pages. This was my motivation for this bigdig topic.

Fernández-Armesto, Felipe. Near a Thousand Tables :A History of Food. New York: Free Press, 2002.

The food world's response to Jared Diamond's Guns, Germs, and Steel, an expose on the major revolutions in human manipulation and evolution of foodstuffs. An overview of how cooking and farming techniques were culturally exchanged and how this affected both global and regional foodways (also very well written and an entertaining read).

Bell, David, and Gill Valentine . Consuming Geographies : We are Where we Eat. London; New York: Routledge, 1997.

I found this foodways text in the bibliography of Enoch Padolsky's article, "You are Where You Eat: Ethnicity, Food and Cross-Cultural Spaces." The text explores the geographical consumption practices in the UK from personal to global spacial relationships. Very much an anthropological stance on foodways, this text serves as a good backbone for academic discourse on foodways and foodmaps.

Silva, Nikki, Davia Lee Nelson, and Kitchen Sisters. Hidden Kitchens : Stories, Recipes, and More from NPR's the Kitchen Sisters. Emmaus, Pa.: RODALE, 2005.

Rich with images, recipes, and extra stories this written supplement toHidden Kitchen radio project, an effort to record disappearing culinary traditions and informal kitchens for Americans. This text in combination with the audio serves as a contemporary response to the WPA "America Eats" project conducted in the 1930s.

Kamp, David. The United States of Arugula : How we Became a Gourmet Nation. New York: Broadway Books, 2006.

Serves as a who's who (and when) of the American foodways shift into an artisianal, gourmet, international palate. Thick with footnotes and name-dropping important periodicals, food critics, cookbook authors, restaurateurs - it served as a great secondary resource for background knowledge of the American "foodie" world, many of the people who discuss the future of American foodways.

Gabaccia, Donna R. We are what we Eat: Ethnic Food and the Making of Americans. Cambridge, Mass.: Harvard University Press, 1998.

A historical perspective of the emergence of "multi-ethnic" dishes and the process in which they were "Americanized," such as the pizza pie, bagels, and soy sauce. There are five case studies to "represent the regional and ethnic diversity of American food markets," and explore immigration food patterns in detail. There is an extensive notes and index for further reading recommendations.

Jacob, Dianne,.Will Write for Food : The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction, and More. New York: Marlowe and Co., 2005.

While not exactly related to foodways, this is an excellent text to get an inside view of how food writing is composed and what challenges food writers are up against. I think it is worthy to take this view into consideration when conducting research on food topics and utilize many cookbooks or food critic articles as primary resources.

Nathan, Joan. The New American Cooking. New York: A.A. Knopf, 2005.

As the demographics of America has developed to encompass peoples from around the globe, so has the American palate. This book is a new approach to what we consider "American" food, including dishes such as fajitas, pancit, palak paneer, and other "international dishes" that now have cultural relevancy in the US. There are many sidebars explaining the roots to these dishes and/or a biographical note about the chef or restaurant who made it famous. Compare it to the worldview of "exotic" sushi in the 1971 American Cooking: The Melting Pot, by James P. Shenton

foodways audio

foodways — Wed, 30 Jul 2008 16:27:22 CDT

Food for Your Ears

before the printed word, recipes and ruminations about food were oral traditions. With radio and recorded sound, especially the advent of the podcast - there are wonderfully rich stories about foodways found freely in the Internet.
I invite you to explore these inital links, listen to the latest podcasts, and most importantly, edit and add to the list!!

Hidden Kitchens

An amazing radio program, produced by the Kitchen Sisters, all about the preservence of food preparation in the most unlikely and heartwarming places. All the stories are well-researched, full of ambient sound, personable, and addicting. It's pure ear candy!

The direct link to the Hidden Kitchen website, loaded with background information on each radio piece.

New Hidden Kitchen stories are produced roughly once a month. Please explore the links to the most recent :

The Kitchen Sisters also produced a 3 disc audiobook full of selected stories from the Hidden Kitchen Series. A printed book (with recipes from the radio stories) accompanied the release.

An earlier Kitchen Sister radio story on the WPA "America Eats" which ties in nicely to their later work on Hidden Kitchens.

NPR

has a great weekly collection surrounding the food arena

Another interesting food podcast from NPR is the The Kitchen Window, with stories about all things food: recipe histories, seasonal ingredients, holiday food traditions, food travels, and other combinations
Podcasts are produced every Wednesday:

Foodways Reference

foodways — Wed, 30 Jul 2008 14:44:52 CDT

Please view ****** to learn more about my methodology for collecting and choosing this reference set. If there is a title you want to comment about or have additional reviews to add, please copy the citation and add your information and/or links below.

The more evaluation of these resources, the better for all.

Food Reference

Here is a link to my RefShare collection of reference materials.

There are a few definitive sources at this date:

Katz, Solomon H., and William Woys Weaver . Encyclopedia of Food and Culture. New York: Scribner, 2003.

This three volume encyclopedia covers broad topics, historically researched, is well cited, and not overtly ethnocentric (still a relatively recent issue in food writing). This work is a good starting point for conducting research into foodways. With a $400 price tag, it usually sits on the reference shelf of larger libraries.

Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. 2nd ed. Oxford; New York: Oxford University Press, 2006.

Alphabetically arranged, there are 2000+ entries on food items, food traditions & roles in religious ceremonies, regional cuisines (from a Anglo standpoint), culinary terms. Great resource for traditional foodways research.

Smith, Andrew F. The Oxford Companion to American Food and Drink. Oxford; New York: Oxford University Press, 2007.

This is one edition of a series of regional cuisines. More insight into American foodways, cooking techniques, famous people in the (predominately American) cooking world, recipes, and history.

Montagné, Prosper, and Charlotte Snyder Turgeon. The New Larousse Gastronomique :The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers, 1977.

Classic French text for classic European cuisine, with some updated references to other regions in the 1988 American edition. There are 3500+ recipes in addition to entries on food history, ingredient definitions, and famous people. This is a common reference for cooks and culinary professionals. It would be most useful for researchers as a cross-comparison of academic and ethnographic materials.

The Food Timeline

An amazing free online reference to food and recipe evolution, stretching back in prehistory. This collection of related websites is managed by Lynne Olver, a reference librarian with a personal interest in food history. All entries are cited from authoritative sources. One of the greatest assets of this resource are the FAQ pages and the ability to email questions directly if you can't find the subject in the lengthy 18,000+ questions.

Food Research

Here are the most recent research links I've culminated via del.icio.us

A few favorites called out here:

This food studies research guide created by JJ Jacobson for the Michigan Harlan Hatcher Graduate Library is a fantastic resource for food studies search terms, a wide ranging bibliography of reference materials, and lists research websites and locations.

For more recipe and foodstuff research, reference librarian Lynne Olver, has compiled a handy how-to/what-next research guide for her website The Food Timeline <listed earlier in this section>

An index to Petits Propos Culinaires, compiled by Russell Harris <thanks to culinarious>

This periodical is often cited and referred to in the gastronomy and foodways academic world. It is the work of an angel to independently index this publication.

RefShare Citations

foodways — Wed, 30 Jul 2008 11:07:34 CDT

This page is for the citation junkie - as new materials are discovered and added to my RefWorks collection they will also populate these shared RefShare folders.

bigdig.foodways RefShare Links

Clicking on these links will open a new webbroswer tab/page - remember to come back here for comments.

foodways - reference shelf

foodways - books

foodways - book reviews

foodways - periodicals

foodways - articles

foodways - websites

Occasionally there are typos importing citations with RefWorks - please let me know if you catch anything awary.

foodways periodicals

foodways — Mon, 28 Jul 2008 17:10:16 CDT

There are a plethora of wonderful magazines, journals, newspaper sections devoted to our relationships to food. Here is the beginning of an ongoing collection...

For my most up-to-date discoveries please visit the del.icio.us and RefShare links listed below.

Here are my latest bookmarked periodicals from www.del.icio.us.com
- Clicking on the bold del.icio.us/bigdig.foodays/periodical link will open a new window to my del.icio.us page
*Please view the "notes" I've annotated for each publication
- Clicking on the bulleted links below will open an new window to the linked website itself

RefShare foodways - periodicals

I'm also calling out some all-time favorites here:

food and folksonomy

foodways — Sun, 27 Jul 2008 15:55:52 CDT

What is a folksonomy, and what is its relation to food?

The term has most commonly been connected to online "tagging" or "social bookmarking" information with popular terminology agreed upon by a group of users - similar to "keywords" but the keywords are chosen by anyone rather than a subject expert.

Food and foodways have always had a folksonomatic language, the word "burrito" may summon up the image of a giant 5-pound heap of rice, beans, meat, cheese, salsa, and guacamole rolled into a massive tortilla wrapped log to a Californian, an exotic mexican theme wrap to a New Englander, a $0.99 special on the Taco Bell menu to a Canadian, or an American invention to a Mexican. In the discourse of food - common names change frequently, and it is very difficult to create an offical food language.

Food is a subject ripe for tagging - so many connections are built and discovered as this area evolves. A recipe for "Granny Steinman's Potato Pancakes" could be tagged as: Potato, Recipe, American, Comfort Food, Hannukah, Jewish, Traditional, ...<the list could on and on - feel free to add to it>

A user can "tag" a website, newspaper article, photo, recipe with as many or few descriptors as the user see fit. Other users can use the same tags or add new tags to the object. All these tags will produce searchable paths to the item you saved and relationships will grow and develop between all the items sharing the same tagged phrase.

Keeping true to the purpose of this assignment, I have collected a couple articles regarding the subject of folksonomies and food. It is an area I hope to expand upon in the future...

Articles

Jacobson, J. J. "Subject Access for a Culinary Collection: Experiments at the Longone Center for American Culinary Research." Journal of Agricultural & Food Information 7.2 (2006): 35-55.

A wonderful exploration into the challenges of cataloging a specialized culinary library.

Pink, Daniel H. "Folksonomy." The New York Times December 11 2005, sec. 6; Magazine: 69.

Interesting to see an article from 2005 noting the emergence of tagging as a new popular form of organizing information (the library references to Dewey are of sidenote interest as this is a library school project).

An explanation from del.ici.ous about "tagging" and how it can be utilized

websites and blogs

foodways — Sun, 20 Jul 2008 13:34:29 CDT

This is a great jumping point into the world wide web, from glossy professional webpages to personal amateur blogs - explore away.

*Please post your favorites with the edit function under the correlating section*

BLOGS

del.icio.us

Here are my latest bookmarked blogs from www.del.icio.us.com

Clicking on the bold del.icio.us/bigdig.foodays/blog link will open a new window to my del.icio.us page
Clicking on the bulleted links below will open an new window to the bolg itself

Other favorites:

the foodblogblog - is an enormous listing of over 2000 foodblogs! - it's easy to get lost.

Big Dig Assignment

foodways — Wed, 16 Jul 2008 16:26:55 CDT

LIS 407: Reference and Information Services Sergio Chaparro-Univazo, Instructor

Course Syllabus LIS 407-Summer 2008

"Reading Report ( The Big Dig):This report should be no longer than 20 pages (maximum, not minimum). The amount of reading should be substantial, say 10 or so articles or 10 chapters from various monographs or 3 or 4 monographs (these are only suggested numbers, depending on length, they could vary from 10 to 20), all chosen from the following topics listed below. You should choose a topic and begin to read ASAP. I am interested in knowing how you found the items to read [clearly, learning how to find information in this course should be brought to bear in your search], why you chose the ones you did read, and what you think of your reading. How you accomplish this assignment is entirely up to you, but I would suggest putting it in the form of an annotated bibliography. In the introduction you might cover the Why and the How. The annotations would contain the What. This is only a suggested ormat. You are free to develop your own format. Please, just remember that you are not doing a paper on the topic. You are merely reporting on your reading. Yes, you can use the first person. You could even use a ‘letter to a friend’ format."

“Suggested” means that you can come up with any other topic. I really mean it.