Sunday, June 25, 2017

July is National Culinary Arts Month

Did you know that the culinary arts students here at ACC have a restaurant? 

Visit the Culinary Arts page for more information.
Are you a student or just a food connoisseur? Read on to discover what the ACC Library can offer!



Looking for international fare? Then try these:

Explore these other resources:

“A Triumph in Culinary Art”: Epicurean Displays at the Copley Plaza

Michelle Tolini Finamore
Vol. 11, No. 4 (Winter 2011), pp. 78-85
DOI: 10.1525/gfc.2012.11.4.78
Stable URL:
Page Count: 8

The Culinary Art of Pauline Baynes

Wayne G. Hammond
Vol. 9, No. 4 (Fall 2009), pp. 8-10
DOI: 10.1525/gfc.2009.9.4.8
Stable URL:
Page Count: 3

Stierand, Marc, Lynch, Paul
Tourism and Hospitality Research, 10/1/2008, Vol. 8, Issue 4, p. 337-350
Stable URL:
Page Count: 13

From Kanopy-

Pressure CookerCulinary Arts Boot Camp

There's a force-of-nature at Frankford High School in Philadelphia. Her name is Wilma Stephenson and she runs an infamous Culinary Arts "boot camp" for students. A teacher for 40 years, Wilma can be blunt and cantankerous - but beneath her tough exterior is a person who cares passionately about getting the best out of her kids.

Food: A Cultural Culinary History Series

The drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Take an enthralling journey into the human relationship to food as you travel the world discovering fascinating food lore and culture of all regions and eras--as an eye-opening lesson in history as well as a unique window on what we eat today.

Soul Food Junkies

Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken is deep-rooted and culturally based. At the same time, he moves beyond matters of culture and individual taste to show how the economics of the food industry have combined with socioeconomic conditions in predominantly black neighborhoods to dramatically limit food choices. The result is an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health. Features soul food cooks, historians, doctors, and food justice movement activists who are challenging the food industry, creating sustainable gardens, and advocating for better supermarkets, more farmers' markets, and healthier takes on soul food.

Have questions about any of these resources?

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