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Culinary Call Numbers

A majority of the books in the Hilton Library are shelved in subclass TX of the Library of Congress Classification.  Subcategories within this subclass include the following:

      TX341-641 – Nutrition. Foods and food supply
 
      TX642-840 – Cooking

      TX851-885 – Dining-room service

      TX901-946 – Hospitality industry. Hotels, clubs, restaurants.  Food service

      TX950-953 – Taverns, bars, saloons

Other useful call number subgroups for culinary topics include:

      GT– Food history and customs

      HD – Industries. Land Use. Labor

      HF – Commerce

      RM – Diets, healthy eating

      SB – Farming, plant culture, gardening, viticulture

      SF – Animal culture (cheese, dairy, poultry, meat, beekeeping, honey)

      SH - Aquaculture

      TP – Food processing & manufacturing, winemaking, brewing

E-Book Collections

Audiobooks

Layout of Library Shelves

Call Numbers    Bldg. Level
A - PR 4th floor
PS - TT 3rd floor
TX - Z 2nd floor

The Library's circulating books, organized by the Library of Congress Classification, begin on the 4th floor of the library and continue down through the following two floors. This table indicates which call numbers are located on each floor.

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu |