Cataloging Guidelines: Specific Collections
Draft
Cataloging Guidelines
Peter D. Franklin Cookbook Collection (RAR)
DO NOT DUPLICATE RAR: (duplicates to other locations OK)
090 CHECK CALL NUMBER
590 ADD COLLECTION NOTE
650 CHECK SUBJECTS
655 FOR "COMMUNITY COOKBOOKS" ADD GENRE TERM
793 ADD COLLECTION TITLE ADDED ENTRY
CALL NUMBERS
The most basic classification is TX 714 (General recipe collections, 1800-).
The majority of Franklin Collection cookbooks either are generically American collections TX715, or fall into one of these broad areas:
Check the class numbers on OCLC copy, especially older copy. Shelflist all callnumbers against OSCAR. Include dates in callnumbers
COLLECTION NOTE and COLLECTION TITLE ENTRY
Routinely add a 590 Local Note and 793 Local Title Added Entry:
590 OSU's c.1 part of the Peter D. Franklin Cookbook Collection
793 0 Peter D. Franklin Cookbook Collection
If you are cataloging on OCLC Prism, there is a Constant Data record called "cookbook" (or use your own Constant Data record). Don't forget to add 590 and 793 also when you are adding added-copies directly onto OSCAR (and use the correct copy-number).
SUBJECTS
For general collections of recipes, the most basic subject heading is Cookery, but most cookbooks can be more specifically categorized. Add or adjust headings for cookbooks featuring:
GENRE TERMS:
Retain Field 655 genre terms found on OCLC copy.
Do not routinely add for most cookbooks.
Specific ingredient or dish
Most of these follow the pattern Cookery, ([type of food])
Examples:
Check the Authority File when you are assigning headings.
There are nearly 300 headings already established in this form for specific foods or categories of foods. If the heading you need is not already established, don't make one up (but the new heading may be proposed through SACO).
Do not subdivide geographically
Note that in the Prism Authority File sca(n) su(bject) search the () parentheses do affect the search & must be included.
Here are some headings for foods/ingredients which do NOT follow the general pattern:
Beverages
Condiments
Confectionery
Convenience foods
Fried food
Frozen foods
Kosher food
Leavening agents
Marzipan
Pancakes, waffles, etc.
Pizza
Risotto
Salads
Sandwiches
Sauces
Snack foods
Soups
Stews
Stocks (Cookery)
Stuffed foods (Cookery)
Tortillas
Regional/ethnic style of cuisine
Most of these follow the pattern Cookery, [geographic or ethnic group]
Examples:
Check the Authority File when you are assigning headings. There are over 100 headings already established in this form, some with subdivisions for sub-regional styles. If the heading you need is not already established, don't make one up (but the new heading may be proposed through SACO).
Note that in the Prism Authority File sca(n) su(bject) search the comma does affect the search & must be included.
Not subdivided geographically. You will see a lot of older records with geographic subdivision through an ethnic cuisine (eg. Cookery, American -- Ohio). This is incorrect and should be split to two headings (Cookery, American. and Cookery --Ohio).
These headings for ethnic/geographic styles are exceptions to the general pattern:
Afro-American cookery
Cherokee cookery
Inca cookery
Indian cookery
Kitksan cookery
Mexican American cookery (USE FOR Tex Mex)
Pueblo cookery
Cooking in a particular place
xxx geog subdivision under the basic Cookery heading.
By Holidays, Occasions, or Meals
| Holiday | Meal or Course |
|---|---|
|
Holiday cookery Christmas cookery Easter cookery Halloween cookery Hannukkah cookery Lenten menus Passover cookery Thanksgiving cookery Valentine's Day cookery |
Appetizers Breakfasts Brunches Buffets (Cookery) Entrees (Cookery) Luncheons Lunchbox cookery Side dishes (Cookery) Suppers |
Cooking for particular dietary restrictions
Cancer -- Diet therapy -- Recipes
Complex carbohydrate diet -- Recipes
Food allergies -- Diet therapy -- Recipes
Heart -- Diseases -- Diet therapy -- Recipes
High-calcium diet -- Recipes
High-carbohydrate diet -- Recipes
High-fiber diet -- Recipes
High-iron diet -- Recipes
High-lysine diet -- Recipes
Low-calorie diet -- Recipes
Low-carbohydrate diet -- Recipes
Low cholesterol diet -- Recipes
Low-fat diet -- Recipes
Low-potassium diet -- Recipes
Macrobiotic diet -- Recipes
Reducing diets -- Recipes
Salt-free diet -- Recipes
Sugar-free diet -- Recipes
Tyramine-free diet -- Recipes
Vegetarian cookery
For particular populations or settings
Cookery for mentally handicapped children
Cookery for one
Cookery for physically handicapped children
Cookery for the blind
Cookery for the mentally handicapped
Cookery for the physically handicapped
Cookery for the sick
Cookery for two
Quantity cookery
Cookery, Marine Outdoor cookery Food service (USE FOR cookery for institutions)
Cooking in other periods of history
Collections of recipes written before 1800 are classed by nationality in TX703-713. For subject, use the relevant subject heading and subdivide by $x Early works to 1800.
For modern cookbooks featuring a historical period, the available subject headings are:
Cookery, Medieval
Cookery, Roman
or the subdivision $x History under other cookbook subject headings.
By Process, Method, Appliance
Aladdin oven
Baking
Batters (Food)
Boiling (Cookery)
Braising (Cookery)
Breading
Broiling
Canning and preserving
Carving (Meat, etc.)
Casserole cookery
Chafing dish cookery
Convection oven cookery
Electric cookery
Fireless cookers
Fireplace cookery
Food processor cookery
Frying
Gas cookery
Microwave cookery
Outdoor cookery
Poaching (Cookery)
Pressure cookery
Roasting (Cookery)
Skewer cookery
Solar cookery
Steaming (Cookery)
Stone boiling
Tempura
Categories of Authors
Community cookbooks
Literary cookbooks
Food writers
Recipes for pets & animals Cats -- Food -- Recipes
Dogs -- Food -- Recipes
Horses -- Feeding and feeds -- Recipes
Pets -- Feeding and feeds -- Recipes
Miscellaneous Other (sort these later) Caterers and catering
Food -- Effect of heat on
Food presentation
Ingredient substitutions (Cookery)
Low budget cookery
Make-ahead cookery
Menus
Quick and easy cookery
Make-ahead cookery
Menus
Paper bag cookery
Quantity cookery
Caterers and catering
Cookery, Yoga
Content last updated:
This page last modified: 3 November 2010