LibGuides: CULA: Culinary Arts: Home

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Need help with finding sources, searching databases, formatting citations, or deciding on a paper topic? The NCC Librarians are here for you.

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Area of Study

Program: Culinary Arts

Area of Study: Business & Professional Services

For more information about the degree options in this program, click here.

To find your Academic Advisor, click here or call the Advising office near you:

Bethlehem: 484-275-0787
Monroe: 570-369-1871

Culinary Arts Resources

This Research Guide will direct you to specialized Library resources for studying Culinary Arts, including books, journals, online subscription databases, streaming videos, and websites.

Program Description

Culinary Arts graduates are trained for careers involving professional food preparation, including chef, line chef, banquet chef, executive chef, baker, pastry chef, and caterer. While students are being trained in all formal classical methods of cooking, they experience nearly 1,000 hours of hands-on practical application.

NEW books in the NCC Library collection!

Fermented Foods: The History & Science of a Microbiological Wonder by Baumgarthuber, Christine.
Call Number: TP 371.44 .B384 2021
ISBN: 9781789143751
Publication Date: 2021
This book serves up the history and science behind some of the world's most enduring food and drink. It begins with wine, beer and other heady brews, before going on to explore the often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare's possible future. Along the way, readers will learn, among other things, about Roquefort cheese's fabled origins; the scientific drive to brew better beer; and the then-controversial biological theory that saved French wine. Author Christine Baumgarthuber also makes several detours into lesser-known territory: African beers, the formidable cured meats of subarctic latitudes, and the piquant (sometimes deadly) products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the world's fermented foods.
Hangry: A Startup Journey by Evans, Mike.
Call Number: TX 911.3 .D45 E92 2022 Print
ISBN: 9780306925535
Publication Date: 2022
While dreaming of an easier way to order pizza, author Mike Evans launched the online food delivery website Grubhub in his basement, and grew it into the multi-billion-dollar colossus that is now a household name. But it wasn't as easy as searching, clicking, and checking out. Mike's meteoric rise to the top of the booming tech and business world demanded a decade of 80-hour work weeks, endless financing rounds, cliffhanger acquisitions, the near collapse of his collaterally-damaged marriage, a brutally difficult merger, and a pair of tumultuous quit/unquit moments, all to steer the company to its successful initial public offering (IPO). Then, at the height of his success, he scrapped it all, leaving Grubhub behind and finding a new path -- literally -- on a solo bike ride across America. This book is the unveiled and unfiltered rags-to-riches story of how Grubhub came to exemplify the promise of tech and the gig worker economy, and how it failed to live up to its impressive potential, even as it threatened Evans' sanity and marriage. "I'd created Frankenstein," Evans writes.
Soda & Fizzy Drinks: A Global History by Levin, Judith.
Call Number: TX 817 .S64 L48 2021 Online
ISBN: 9781789144918
Publication Date: 2021
More than 80 years before the invention of Coca-Cola, sweet carbonated drinks became popular around the world, provoking arguments remarkably similar to those heard today. Are they medicinally, morally, culturally, or nutritionally good or bad? They have been loved -- and hated -- for being cold or sweet or fizzy or stimulating. Many of their flavors are international -- lemon and ginger were more popular than cola until about 1920. Some are local: tarragon in Russia, cucumber in New York, red bean in Japan, and chinotto (exceedingly bitter orange) in Italy. This book looks at how something made from water, sugar, and gas became big business, but also became deeply important to people. Fizzy drinks' symbolic meanings are far more complex than the ingredients from which they are made.
Sweets & Candy: A Global History by Mason, Laura.
Call Number: TX 783 .M295 2018 Online
ISBN: 9781780239279
Publication Date: 2018
With eye-catching shapes, interesting flavors and enticing textures, sweets and candy are much-loved worldwide by people of all ages. They provide minor treats, lessons in economics for children, and colorful novelties to mark festivities. Methods for making sweets can be traced back to the importance of sugar in Arabic medicine, and its probable origin in ancient India. But these seemingly inconsequential items are freighted with centuries of changing cultural attitudes, social and economic history, emotional attachments, and divergent views on the role of sugar in health. How did confectionery become so popular? Why do we value concentrated sweetness in such varied forms? Why persist in eating sweets? From marzipan pigs and nutty nougat to bubblegum and bonbons, this book looks behind the glamour and sparkle to explore the sticky history of confectionery. Author Laura Mason describes many of the bewildering varieties and the fascinating ways in which different cultures have made, consumed, valued, and adored sweets and candy throughout history. Featuring a selection of scrumptious recipes to try at home, this global history will appeal to sweet-toothed readers, as well as all those interested in the history of food.

It's easy to borrow books with LIBRARY to GO!

Good news!

Even though both NCC Libraries are open again, you can still borrow books and other materials remotely by using our Library to Go service. You can choose quick pickup on campus, or free delivery to your home.

Use Library to Go PLUS to request:

Access to materials that your instructor has put on electronic reserve in Blackboard;
Scanned pages from reference books like encyclopedias;
Scanned articles from print journals in the Library's Periodicals Tower.

Contact a Librarian

Anne Bittner

Email Me

Contact:

Mack Library
Northampton Community College
College Center, 4th Floor

610-332-6139

Subjects: Business, Paralegal

Prepared By

This Research Guide was updated on February 2, 2024 by Anne Bittner.