Welcome to Culinary Arts Libguide! This subject guide is designed to give you easy access to the fundamental resources for your classes. Within this guide, you will find web resources and research tools that will assist you with your studies and professional development. So don't wait until the last minute to get ahead of your academic goals, begin navigating with ease through this virtual guide with essential culinary components!
"Usually one's cooking is better than one thinks it is" --Julia Child
Photo: Washington, D.C., circa 1927. "Cooking demonstration, Washington Gas Light Co." View full size.
For over 40 years, Gourmet was an important contributor to the American food scene, particularly with regard to entertaining, and an arbiter of taste. While it ceased it's paper publication in 2009, it still publishes on the web. At Gourmet.com, you may read access recipes, read articles, watch cooking videos and browse the Gourmet Magazine Archives: 1940s | 1950s | 1960s | 1970s | 1980s | 1990s | 2000s . Or browse the Newbury College Library collection of past issues.
Access library resources from off-campus with your Student I.D. number. Your Student I.D. number is your library card number.
If you are on campus, just click any database below for access.
The following databases focus specifically on culinary arts or different aspects of the industry.
Sizzle: The American Culinary Federation quarterly for students of cooking is the only magazine in the United States exclusively targeting culinary, baking and pastry students.Sizzle’s editorial includes articles on emerging job markets, mentoring, continuing education, culinary trends and product application, as well as scholarship information and culinary/pastry techniques.Sizzle is a free digital quarterly publication of the American Culinary Federation.
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