LibGuides: Gastronomic Tourism: Books & videos

Catalogue search

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Browse the shelves

You can browse the Library shelves for books in your area. For books about gastronomy and the pleasures of eating look in the philosophy area in 013; books about viticulture and vineyards will be in 634; books about food and dining will be in 643; while books about winemaking will be found in 663.

Generally, the most useful areas of the collection will be:

Hospitality Industry 338.4791
Food and Drink 641
Travel and Tourism 914 - 919

Online Encyclopaedias and Handbooks

Encyclopaedias, dictionaries and handbooks are a useful starting point to find definitions, terminology and background information about a topic.

Encyclopedia of Human Nutrition
A four-volume encyclopedia covering all aspects of human nutrition.
Handbook of Hospitality Operations and IT
A comprehensive handbook of operations management and information management in the hospitality industry.
Essentials of Food Science
A handbook presenting the principles of food science for nutrition, dietetics, hospitality and culinary arts students.

Online Dictionaries

Bender's Dictionary of Nutrition and Food Technology by David A. Bender; Arnold E. Bender
Call Number: Online
Dictionary of Food Science and Nutrition
Call Number: Online

Print Reference Books

The Chef's Companion by Elizabeth Riely
Call Number: Lismore 641 RIEL
Modern Gastronomy by Ferran Adrià
Call Number: Lismore 641.5 MODE

Culinary Biographies by Alice Arndt
Call Number: Lismore 641.50922 CULI

Videos

Food, Inc
In Food, Inc., filmmaker Robert Kenner lifts the veil on America's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of US regulatory agencies, USDA and FDA. The food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment

The library also has a range of videos. Try borrowing one of the following:

Fresh food: what is farm to table?
In this program, we explore the basics of sustainable farming as we follow three chefs who leave big city jobs to carve out a place to grow fresh, healthy ingredients for their gourmet dishes. Discover sustainable and organic farming, and take a look at how fresh food travels from farm to table.
Did cooking make us human?
We are the only species on earth that cooks its food - and we are also the cleverest species on the planet. The question is: do we cook because we're clever and imaginative, or are we clever and imaginative because our ancestors discovered cooking?
No accounting for taste : why we eat what we eat
Investigates the physiological, psychological, social and economic factors that affect our choice of food.
Heston's feast
Heston Blumenthal owns one of the world's finest restaurants. He's famous for his unique approach to food and experimental style of cooking, which has set him apart from other chefs. In this series, Blumenthal reinvents gastronomy by searching through age-old recipes, challenging himself to recreate them as the food of the future. For each feast he invites six celebrities to dinner, but they soon discover these are no ordinary dinner parties.
The world on your plate, mate! : multicultural influences on the Australian diet
Australian's have never had more styles of food to choose from. Taking students on a cultural voyage around the world, this tasty program explores African, Middle Eastern, European, Asian and South American cooking. It looks at Australia's rich multicultural history and dietary influences, and the range of ingredients and food from different cultures available within Australia. This is an in-depth look at how the Australian eating pattern has evolved over the years, becoming one of the most sophisticated and varied in the world.
The chefs of the great hotels of the world
Host Ron Brown takes the viewer to some of the world's hotels, to meet the people responsible for culinary delights that have made themselves and their hotels' famous
Bluelist Australia
Bluelist Australia is a travel guide put together by Lonely Planet. Australians are asked to nominate their favourite and best-kept secrets about: the Yarra Valley, Kakadu, Margaret River, Kangaroo Island and other undiscovered gems

Selected eBooks

The ebooks listed below can be accessed by clicking on the title of the book. You will be asked to login using your MySCU details.

Selected books

On Food and Cooking by Harold McGee
Call Number: Lismore, Coffs Harbour, Gold Coast 641.5 MCGE
Molecular Gastronomy by Hervé This
Call Number: Gold Coast 664.072 THIS
Feature Writing by Stephen Tanner, Molly Kasinger & Nick Richardson
Call Number: Lismore 808.02 TANN
Slow Food by Carlo Petrini
Call Number: Gold Coast 641.013 PETR
Cuisine and Culture by Linda Civitello
Call Number: Coffs Harbour 641.3009 CIVI
Food:a culinary history from antiquity to the present by Jean-Louis Flandrin & Massimo Montanari (Editors)
Call Number: Lismore 641.3009 FOOD
Food and Globalization by Alexander Nützenadel & Frank Trentmann (Editors)
Call Number: Coffs Harbour, Gold Coast 382.41 FOOD
Tasting Tourism by Priscilla Boniface
Call Number: Lismore, Gold Coast 338.4791 BONI
Tourism and Gastronomy by Anne-Mette Hjalager & Greg Richards (Editors)
Call Number: Gold Coast 338.4791 TOUR
Food and Wine Tourism by Erica Croce; Giovanni Perri
Call Number: Lismore, Gold Coast 338.4791 CROC
Exotic Appetites by Lisa M. Heldke
Call Number: Gold Coast 641.103 HELD
Culinary Tourism by Lucy M. Long (Editor)
Call Number: Gold Coast 641.3 CULI
Feast by Strong, Roy
Call Number: Lismore 394.12 STRO
Food Studies by Jeffrey Miller; Jonathan Deutsch
Call Number: 641.5 MILL
ISBN: 1845206819
Publication Date: 2010