These databases offer broad information across many disciplines -- they can be a good place to get started.
The following databases have food science and nutrition information.
The following databases have other food-specific information.
An archival research resource comprising the backfiles of leading women's interest consumer magazines. Issues are scanned in high-resolution color and feature detailed article-level indexing. Coverage ranges from the late-19th century through to 2005 and these key primary sources permit the examination of the events, trends, and attitudes of this period.
Searching for information about a recipe or ingredient can require you to narrow or expand your search.
| Challenge | Strategy | Examples |
|---|---|---|
| You're not getting a lot of results, or they don't seem relevant | Broaden your search by removing one or more words from your search. | If you were searching for "Sinaolan aguachile" try just "aguachile" |
| Try homonyms or alternate spellings | Instead of "kibbee" try "kibbeh," "kofta" or even "meatballs" | |
| Try searching for an ingredient, if you can't find anything about the specific dish | Instead of "hummus," search for "tahini" | |
| Search in a different database | For example, JSTOR will have more humanities and social science research, while CABI will have more food science | |
| You are getting way too many results, and it is hard to identify useful articles. | Use more specific terms | Instead of "dumplings" try "jiaozi" or "Chinese dumplings" |
| Add additional words to your search -- either about the recipe itself, or geographical terms, etc. | Rather than just "jollof rice," try "Nigerian jollof rice" | |
| Add the cuisine in which the recipe is known | "Oaxacan cuisine" or "North Indian cuisine" | |
| Add the movement of people for whom the recipe is important | "Cambodian refugees in the USA" or "Indian diaspora" |
Food in the USA
by
Gastronomica: The Journal of Critical Food Studies
