The databases below contain scholarly, peer-reviewed journal content specific to culinary arts. Try using search terms related to your topic, or use some of the keywords listed in "Getting Started" tab.
Why search here?
To find authoritative texts and publications from top journals, newspapers, magazines, and reporting organizations.
What's included?
Mostly full text journals, periodicals, and market & industry reports. Subject coverage includes business, economics, corporate strategies, management theory & techniques, finance, accounting, trends, and competition information. Most resources are in full-text, though some may need to be requested through InterLibrary Loan for full access.
Why search here?
To find company and industry profiles including SWOT reports, market share reports, financial reports, company histories, and industry essays.
What's included?
460,000 company profiles, including 2,000 with deep links to related content and Refinitiv statistical data. Daily updates and full-text periodicals, combined with new and updated scholarly content across U.S. and international business and economic subject areas.
Why search here?
To find market information, scholarly articles from top journals in the field, country economic reports, and detailed company profiles for the world's 10,000 largest companies.
What's included?
Provides full text for more than 2,300 journals, including full text for more than 1,100 peer-reviewed titles. Full text back to 1886, and searchable cited references back to 1998. Updated daily, disciplines included: business, marketing, management, accounting, finance and economics.
Why search here?
To find subject specific culinary arts, cooking, food science, and restaurant management information from eBooks used as textbooks in your classes, scholarly journals, trade journals, industry magazines and newspapers, and critic reviews.
What's included?
More than five million articles from more than 250 major cooking and nutrition magazines, as well as book reference content from Delmar such as About Wine, Introduction to Catering, Advanced Bread and Pastry, and Eat Fit Be Fit.
