Mais conteúdo relacionado Easy as Pie: The Complexities of Cookbook Indexing1. Easy as Pie:
The Complexities of
Cookbook Indexing
Presented by Fred Leise
Chicago/Great Lakes Chapter,
American Society for Indexing
November 7, 2009
© 2009 by ContextualAnalysis
2. What You Wanted to Know
Basic principles of cookbook indexing
Term selection
Differences from other subjects
Key term categories
Questions to ask the editor
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3. What You Wanted to Know
What is essential in cookbook index
Look at bad and good indexes
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4. Goals for This Workshop
Increase your understanding of how
cookbook indexes are created
Improve your cookbook indexing skills
Enable you to recognize good and bad
cookbook indexes
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5. Workshop Overview
I. Theory
1. About cookbooks
2. Facets and classification
3. Types of cookbooks
4. Indexing recipe titles
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6. Workshop Overview
I. Theory (cont.)
5. Indexing additional content
II. Reviews of Cookbook Indexes
III. Breaking in to cookbook indexing
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8. Special Problems
in Cookbook Indexing
Cookbooks are technical manuals
Specialized vocabulary
Obscure or confusing terminology:
Boston Cream Pie doesn’t have cream
in it, nor is it a pie
Implicit information
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9. Special Problems
in Cookbook Indexing
You said
Dealing with lengthy main entries
Choosing appropriate subheadings
Using terminology and structure that cooks
with a range of experience can use
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11. Special Problems
in Cookbook Indexing
You said
Choosing key ingredients for inclusion in the
index
Problem of multiple entries: Shepherd's pie,
savory pies, minced meat, meat, beef,
ground beef, mashed potato crust
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12. Qualities of Cookbook Indexers
Subject matter expertise (culinary
knowledge)
Being a cook
Being a detective
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13. Audience context
Why readers use a cookbook index
Do I want to buy this book?
Refinding specific recipe (searchers)
What can I cook with ingredient X?
It’s time for backyard grilling.
What’s for dessert? (browsers)
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16. Facets
First introduced by S. J. Ranganathan in the
early 1930s.
, Personality
What is it?
; Matter
What is it made of?
: Energy
What action is it performing?
. Space
Where is it?
‘ Time
When is it?
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17. Facets
research in the cure of tuberculosis of
lungs by x-ray conducted in India in 1950
L,45;421:6;253:f.44'N5
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18. Facets
Fundamental categories by which an
object or concept may be described
Example: facets describing a ball:
size, weight, shape, color, texture,
material
Other possible facets?
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20. Facets in Cooking
Recipe titles
Dish type
Ingredients
Dietary type
Cuisines
Holidays
Meal types
Cooking methods
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29. Cookbook Types
Provide context for indexing
Assist identification of metatopic
Aid in identification of possible facets
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56. Facets for Indexing
Recipe titles
Dish type
Ingredients
Dietary type
Cuisines
Holidays
Meal types
Cooking methods
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63. If you do nothing else in a cookbook
index, you should index recipe titles, both
as main headings and as subheadings
under appropriate facets.
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64. Recipe Titles
Capitalization: Four Styles
1. Formal (extreme upper case)
All main headings capitalized
All subentries that are recipe titles or title
fragments are capitalized
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65. Capitalization
1. Formal (extreme upper case)
Black Beans
about
Frijoles Negros
Oaxaca Tostada Bites and Rice
Black Cherry Soup
Black Currant Duck Breasts
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67. Capitalization
2. Modified uppercase style
black beans
about
Frijoles Negros
Oaxaca Tostada Bites and Rice
Black Cherry Soup
Black Currant Duck Breasts
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69. Capitalization
3. Modified lower case
Black beans
about
frijoles negros
Oaxaca tostada bites and rice
Black cherry soup
Black currant duck breasts
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71. Capitalization
4. Informal (extreme lower case)
black beans
about
frijoles negros
Oaxaca tostada bites and rice
black cherry soup
black currant duck breasts
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73. Recipe Titles
four levels displayed
as two
2
1
3
Culinary Arts Institute
Encyclopedic Cookbook
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4
78. Recipe Titles
Need for choices
Grandma Greta's Romaine and Red
Cabbage Slaw with Mustard Blue Cheese
Dressing
Single best index entry?
Source: Rose Grant, “Cookbook Indexing: Not as Easy as
ABC,” Culinary SIG website
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80. Recipe Titles
Subhead title style
Exact quote title takes more space
Exact quote does not allow for inversions
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82. Recipe Titles
Problems with not inverting
Pies
Apple-Cranberry Pie
Aunt Jenny's Rhubarb Pie
Chiffon Pumpkin Pie
Deep-Dish Apple Pie
Rhubarb-Raspberry Pie
Thanksgiving Pumpkin Pie
Warm Apple Pie with Cheddar Cheese
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83. Recipe Titles
Problems with not inverting
Pies
Apple-Cranberry Pie
Apple Pie, Deep-Dish
Apple Pie with Cheddar Cheese, Warm
Pumpkin Pie, Chiffon
Pumpkin Pie, Thanksgiving
Rhubarb Pie, Aunt Jenny's
Rhubarb-Raspberry Pie
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86. Recipe Titles
Partial titles as subheadings under
ingredients
Grandma Greta's Red Cabbage
Slaw with Mustard Blue Cheese
Dressing
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87. Recipe Titles
Partial titles as subheadings under
ingredients
Step 1. Remove heading word
Grandma Greta's Red Cabbage
Slaw with Mustard Blue Cheese
Dressing
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88. Recipe Titles
Partial titles as subheadings under
ingredients
Step 2. Insert comma
Grandma Greta's Red Cabbage,
with Mustard Blue Cheese
Dressing
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90. Recipe Titles
Partial title inversions - compounds
Need to review wording
Almonds
cracked wheat porridge with, and apricots
[awkward]
and apricots, cracked wheat porridge with
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95. Recipe Titles
Foreign articles
Ignored in alphabetization
Risotto
col cavolo rosso e la pancetta
coi fagiolini verdi e il peperone giallo
alla friulana col rosmarino e vino bianco
con salsicce e fagioli borlotti
Source: Cynthia Bertelson, “A Piece of Cake?,”
Culinary SIG website
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96. Recipe Titles
Foreign articles
Ignored in alphabetization
"in the manner of"
à la (French)
au (French)
aux (French)
Source: Cynthia Bertelson, “A Piece of Cake?,”
Culinary SIG website
© 2009 by ContextualAnalysis
97. Recipe Titles
Foreign articles
Ignored in alphabetization
"with"
avec (French)
con (Spanish, Italian)
mit (German)
Source: Cynthia Bertelson, “A Piece of Cake?,”
Culinary SIG website
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98. Recipe Titles
Foreign articles
Ignored in alphabetization
"and"
e (Italian)
et (French)
und (German)
y (Spanish)
Source: Cynthia Bertelson, “A Piece of Cake?,”
Culinary SIG website
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99. Ingredients
Defining ingredients: from title
Salt-encrusted Cod
Chicken and Lemon Salad
Lentil Soup with Prunes and Pears
Sour Cream Cake
Italian Pine-Nut Macaroons
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107. Read the entire recipe. It often contains
much more information than just the title
and list of ingredients.
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120. What to Ask the Editor
Size limits: minimum/maximum
Indexable material
Prelims
Appendices
Illustrations
Notes
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121. What to Ask the Editor
Style for recipe titles
Levels of subheadings
Audience
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122. Good Cookbook Indexes?
It's easy to find the recipe which you
need. The headings and sub-headings
are logical and have the terminology
appropriate for the user.
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123. Good Cookbook Indexes?
The subentries are descriptive by
ingredient, not just a fancy name; [it]
helps me to locate a recipe even if I do
not know the name…I do not feel
overwhelmed with information or lost in
the index structure.
(about The Joy of Cooking)
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124. Good Cookbook Indexes?
I can always find exactly what I want:
recipe title, main ingredient, procedure.
Cookbook indexes need to be focused
and concise.
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125. Good Cookbook Indexes?
Cookbook indexes are used over and over by
the same reader to find the same entry. This
means that it is important not to penalize the
reader for knowing exactly what they're looking
for.
I want to find Red Lentil Soup with Lime under
"R" and Upside-Down cake under "U" when I
look them up twice a month!
—Thérèse Shere
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126. Resources
1. Reference list at end of article on Culinary SIG
website:
http://www.culinaryindexing.org/bertelson_article.html
includes both online and print reference sources; out
of date; a number of links don’t work
2. Cook’s Thesaurus (http://www.foodsubs.com/)
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127. Resources
3. Practically Edible (http://www.practicallyedible.com/)
“The Web’s Biggest Food Encyclopedia”
4. Larousse Gastronomique, revised and updated
edition, Clarkson Potter, 2009 (1,216 pages, 7
pounds)
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