LibGuides: FYML 102N: World Food and Foodways: Finding Resources

Information Resources

Academic Search Complete This link opens in a new window
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A comprehensive scholarly, multi-disciplinary full-text database, with more than 8,500 full-text periodicals, including more than 7,300 peer-reviewed journals. In addition to full text, this database offers indexing and abstracts for more than 12,500 journals and a total of more than 13,200 publications including monographs, reports, conference proceedings, etc. Searchable cited references are provided for more than 1,400 journals.
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JSTOR This link opens in a new window
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Online access to core scholarly journals in business, education, health, arts & humanities, life sciences, literature, physical sciences, and social sciences. Coverage begins with the first issue of each journal.
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Includes: Arts & Sciences 1-15, Business 2-4, & Life Sciences
Project MUSE This link opens in a new window
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For Optimal Performance, use Firefox or Edge. Full-text access to current content from high quality, peer-reviewed journals in the humanities and social sciences, including literature and criticism, history, visual and performing arts, cultural studies, education, political science, gender studies, and economics. Coverage varies.
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ProQuest Research Library This link opens in a new window
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Citations and abstracts of articles in thousands of scholarly journals, trade publications, magazines, and newspapers in over 150 academic disciplines. Includes full-text access to over half of the journals. Coverage: 1971-present.
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SmartSearch This link opens in a new window
SmartSearch is a “discovery” tool that allows you to search across numerous databases and full-text resources from one place. Included in this search query are major databases, as well as full-text journals and e-journals to provide you with one-stop searching.

Wichita State University Libraries Online Catalog
Search for books, videos and other materials held by the Wichita State University Libraries.

To reserve materials in advance of your library visit, place a hold using the Libraries’ online catalog at https://libcat.wichita.edu/.

Instruction for Placing a Hold through the Library Catalog

Use Worldcat to find materials to borrow through interlibrary loan:

WorldCat (OCLC) This link opens in a new window
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World's most comprehensive bibliography with over 40 million records of all types of materials (e.g. books, dissertations, manuscripts, serials, sound recordings, videos and more) cataloged by OCLC member libraries. Coverage:1200-present. Selecting WSU custom page provides localized content from Wichita State University Libraries' collection.

Some Selected Titles:

Food and Culture by Carole Counihan (Editor); Penny Van Esterik (Editor); Alice Julier (Editor)
Call Number: GT2850 .F64 2019
ISBN: 9781138930582
This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.
Food and Society by Mark Gibson (Editor)
Call Number: ONLINE
ISBN: 9780128118092
Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Included here are hot topics such as GMOs, modern agricultural practices and food waste; the role of food in society, from consumption, to politics, economics and social trends; and discusses changing global trends in food preferences.
Food Culture in France by Julia Abramson
Call Number: TX719 .A237 2007
ISBN: 0313327971
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for.
Food Culture in Sub-Saharan Africa by Fran Osseo-Asare
Call Number: TX725.A4 O7 2005
ISBN: 0313324883
This volume illuminates West, southern, and Central African cuisine as well as providing readers with a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods.
Food Culture in the Caribbean by Lynn Marie Houston
Call Number: TX716.A1 H67 2005
ISBN: 0313327645
Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, readers will understand the diverse island societies and ethnicities through their food cultures.
Food Culture in the near East, Middle East, and North Africa by Peter Heine
Call Number: GT2853.M628 H45 2004
ISBN: 0313329567
The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into the lives of everyday people in the regions through their food culture.
Food Cultures of the World Encyclopedia by Ken Albala (Editor)
Call Number: ONLINE
ISBN: 9780313376276
From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been--and maybe even where we're going. Filled with succinct, yet highly informative entries, the Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
The Rituals of Dinner by Margaret Visser
Call Number: ONLINE
ISBN: 9781504011693
A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do.

Wichita Eagle Collection This link opens in a new window
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Digital access to the Wichita Eagle from 1984 to present, Wichita Eagle images from 2018 to present and Wichita Eagle Blogs from 2005-present. Terms of Use
Gale Onefile: News (formerly InfoTrac Newsstand) This link opens in a new window
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A full-text database which allows searching of more than 1,000 newspapers by title, headline, date, newspaper section or other assigned fields.
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Newspaper Source Plus This link opens in a new window
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Includes more than 860 full-text newspapers, providing more than 35 million full-text articles, and features more than 857,000 television and radio news transcripts.
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Newsbank This link opens in a new window
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Current full-text access to six Kansas newspapers: Emporia Gazette (2002- ), Kansas City Star (1991- ), Lawrence Journal-World (1990- ), Manhattan Mercury (1997- ), Topeka Capital-Journal (2002- ) and Wichita Eagle (1984- ). Also accessible, Access World news, which is a comprehensive news collection of local, regional, national, and international topics. Terms of Use

New York Times
Full-text access from 1980 to the present through the Wichita State University Libraries.
50States.com
Links ot U.S. newspapers
Newspapers.com
Newspapers from the 1700s–2000s; over 1800 newspapers across the US. Need subscription to access full-text. Historical in scope.

Wichita State University Libraries Catalog
Search for Online Videos and DVDs in the Library Catalog

To find DVDs to check out, or to reserve in advance for later check out (place a hold) use the Libraries’ online catalog at https://libcat.wichita.edu/. Refer to the instructions here to place a hold/reserve a video to check out:

You may place requests for materials at any time and they will be paged every two hours during our hours of operation. We will notify you via email when your holds are ready. Please note that holds placed for items at the McKinley Chemistry Library and Thurlow Lieurance Music Library will take longer to retrieve.

To pick up your holds, please stop at the Circulation Desk in Ablah Library. Your materials will be held in a locker adjacent to the desk. Upon showing your Shocker ID card, Libraries staff will provide you the information needed to retrieve your materials. The process in place is designed to provide contactless checkout of your materials.

Note: If you are working or attending courses remotely and need to have materials mailed to you, contact Interlibrary Loan. We will mail items to you as needed. You are responsible for returning the items via mail.

Instructions for placing a hold using the Libraries' online catalog.

Academic Video Online This link opens in a new window
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This is a comprehensive video collection that delivers more than 48,000 video titles spanning essential subject areas including anthropology, business, counseling, history, music, film, and more. It includes documentaries, interviews, performances, news programs & newsreels, field recordings, commercials, and raw footage. It has award-winning films, including Academy, Emmy, and Peabody winners.
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60 Minutes: 1997-2014, American History in Video, Art and Architecture in Video, Asian Film Online (Volumes * & II), Black Studies in Video, Business Education in Video, Classical Music in Video, Counseling and Therapy in Video (Volumes I-III), Criminal Justice and Public Safety in Video, Current Affairs in Video, Dance in Video (Volumes I & II), Education in Video (Volumes I & II), Environmental Studies in Video, Ethnographic Video Online (Volumes I-III), Fashion STudies Online, Filmakers Library Online (Volumes I-III), Health and Society in Video, Latin American in Video, LGBT Studies in Video, The March of Time, Meet the Press, new World Cinema: Independent Features and Shorts, 1990-Present, Opera in Video, BBC Video Collection, PBS Video Collect (2nd Ed), Silent Film Online, Theatre in Video (Volumes I & II), Video Journal of Counseling and Therapy, World History in Video, and World Newsreels Online.
Dance Online: Dance in Video This link opens in a new window
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Vol I and II. Contains 500 hours of productions and documentaries by the most influential performers and companies of the 20th century. Selections cover ballet, tap, jazz, contemporary, experimental, and improvisational dance, as well as forerunners of the forms and the pioneers of modern concert dance. Included are classic performances from top ballet companies; experimental works from up-and-coming dance troupes; documentaries by and about leading choreographers; videos on dance training; and other items covering a wide range of 20th century dance styles.
Note: Access to this resource was provided by the Ablah Families Library Fund: 2012
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ASP Video Tutorials
Films On Demand This link opens in a new window
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A source of high-quality video and multimedia for academic, vocational and life-skills content. Includes the Master Academic Collection and the FMG Archival Films and Newsreels Collection.
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Kanopy Streaming This link opens in a new window
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A streaming video platform for a multitude of subject areas: Gender, Race & Diversity; the Humanities; Business; Science; Health; the Arts; Teacher Education; and Communications. In addition to the videos the University Libraries has subscribed to, a preview of other videos are available.
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Flash is required to play the videos on a PC. Videos can also be played on all iPads, iPhones and other mobile devices.
Swank Digital Campus This link opens in a new window
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A streaming movie service providing box-office hits, independent features, documentaries, international movies, and classics.

Some recommended subject headings and keywords to use when searching

SUBJECT HEADINGS

Cooking
Dinners and dining
Food consumption
Food habits
Food preferences
Gastronomy
[place] -- Social life and customs
Table
Table etiquette

KEYWORDS

Cafe Culture
Cuisine
Food Market
Food Shopping
Foodways

The CAARP Test and PAUSE Evaluating Resources Checklist

Use this set of criteria to help you evaluate the quality of the information you find, in print and online.

CAARP	PAUSE
Currency	Purpose
Accuracy	Accuracy
Authority	Up-to-Date
Relevance	Suitable
Purpose	Expertise

The handouts below provide a more detailed description of the criteria used for evaluating information sources, including websites.

FYML 102N: World Food and Foodways

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Information Resources

Some recommended subject headings and keywords to use when searching

The CAARP Test and PAUSE Evaluating Resources Checklist