For this class you are required to choose 100 terms from a list provided by your instructor to research and define.
Visit these guides for additional information.
The following titles are located in the Library's Reference Collection and do not circulate outside the Library. For more information, click the title link.
American Regional Cuisines : Food Culture and Cooking by 
Food Cultures of the World Encyclopedia by 
International Dictionary of Desserts, Pastries, and Confections by 
Larousse Gastronomique by 
Oxford Companion to Food
Webster's New World Dictionary of Culinary Arts by Visit the E-Book guide to see more title selections.
