Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
Reference Books - Finding Background Information
Reference Books can be excellent sources of background information on a topic.
Credo Reference is a collection of online reference sources. Use the search box below to find entries related to your research topic.
Below is a selection of reference books relevant to Food Studies.
Use the library catalog search box on this page to see what books and e-books are available at Dickinson.
Jumpstart searches both the catalog and a large number of library databases, so it is also great place to start your research.
Video Tutorial Part 1: Where is my book in Waidner-Spahr Library?
Food Studies Online
Provides archival content, visual ephemera, books, and videos that explore how food shapes the world. Includes cookbooks and recipes, menus, advertising, posters and pamphlets. Resources pertain to several disciplines, including history, environmental studies, health studies, anthropology, biology, business, and sociology. Funded in part by the Mary Moser Memorial Library Fund. Coverage: Varies. Contains primary sources. Full text.
Food Studies - Hathitrust
Contains historic books and journals on cooking, gastronomy, food production, and more. Dickinson’s HathiTrust membership provides full-text access (with downloading) to more than 800 volumes in this collection. Coverage: contains primary sources. See our special access instructions
Early American Cookbooks - HathiTrust
Includes cookbooks released in the United States between 1800 and 1920, such as those from churches, cooking clubs, and other organizations. Dickinson’s HathiTrust membership provides full-text access (with downloading) to more than 1,400 volumes in this collection. Coverage: contains primary sources. See our special access instructions