THE LIBRARY OF CONGRESS. Dewey Section

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1 EPC Exhibit February 14, 2013 THE LIBRARY OF CONGRESS Dewey Section To: Cc: Caroline Kent, Chair Decimal Classification Editorial Policy Committee Members of the Decimal Classification Editorial Policy Committee Karl E. Debus-López, Chief, U.S. General Division From: Julianne Beall, Assistant Editor Dewey Decimal Classification Library of Congress Rebecca Green, Assistant Editor Dewey Decimal Classification OCLC Online Computer Library Center, Inc. Via: Re: Michael Panzer, Editor in Chief Dewey Decimal Classification OCLC Online Computer Library Center, Inc vs : Collections of recipes from specific restaurants The split between and has long been confusing to users and has resulted in inconsistent classification. Specifically, despite the class-here note at ( Class here collections of recipes from specific restaurants ), it has been common instead to find collections of recipes from specific restaurants classed under The rationale for this misclassification has been that the cuisine of the restaurant is often a more significant attribute for collocation purposes than its location. We agree that cuisine should trump location for such works. We tested the implications of relocating all collections of recipes from specific restaurants to on a random sample of works in WorldCat now classed in and including the keyword restaurant. We found it useful, as an experiment, to consider what would happen if we applied LCSH patterns in DDC. Records from this sample are found in the Appendix. Note: some of these works, if relocated from , would be classed under Ethnic cooking; many more would be classed under Cooking characteristic of specific continents, countries, localities. The bracketed [ ] with its do-not-use notes might have kept ethnic cooking entirely out of , but the class-elsewhere note Class history and geographic treatment of general cooking, collections of recipes from specific restaurants, in is given at Cooking characteristic of specific geographic environments, ethnic cooking instead of ; hence that note has sent collections of recipes for ethnic cooking from specific restaurants back to

2 The scope of ethnic cooking can be difficult to determine in any case. Later we may need to prepare a Manual note to help with that difficulty; however, in this exhibit we will address only the issue of vs , not vs To understand our findings, it is necessary first to consider the meaning of two LCSH patterns for Cooking: Works on cooking in specific places are entered under $a Cooking $i subdivided by the name of the place. Works on national or ethnic cuisines and styles of cooking are entered under headings of the type $a Cooking, American, [Chinese, etc.], $i which may be further subdivided to designate regional styles, e.g. $a Cooking, American--Southern style; Cooking, Chinese--Sichuan style; $i etc. Works on an individual style in a specific locality are entered under two headings, one for the style and one for the locality, e.g. $a 1. Cooking, American--Southern style. 2. Cooking--Georgia--Savannah. The records in our sample are fairly evenly distributed across four conditions: Condition 1: Includes LCSH of the form $a Cooking, American, [Chinese, etc.], but not of the form $a Cooking $i subdivided by the name of the place (#s 2, 3, 8, 15, 16, 19). The relocation would not be problematic for these records, because they indicate the national or ethnic cuisine that should be used in classing a record in or Note that this is likely to involve using different T2 notation for the relocated number. For example, work #2 is now classed at , representing a restaurant location in the South Lakeland District (Windermere); under the relocation, following the LCSH pattern, it would be classed in for British cooking, this representing a broader sense of location. And whereas work #3 is now classed in , because the restaurant is located in Berlin, Germany, under the relocation it would be classed in , because its cuisine is French. We ll discuss the issue of Table 2 notation below. Condition 2: Includes LCSH of the form $a Cooking $i subdivided by the name of the place, but not of the form $a Cooking, American, [Chinese, etc.] (#s 1, 6, 7, 9, 14). These works are somewhat problematic for the relocation, since it s not clear whether the cuisine of the restaurant matches its location or not (consider, for example, #s 6 and 7: As executive chef of Vancouver s renowned Lumière, Rob Feenie has been celebrated for his ability to combine French sophistication, Asian simplicity, and the finest North American ingredients what cuisine is that?; is it any ethnic/national cuisine?); and even if they do match, the location of the restaurant is typically represented more specifically than its cuisine (as seen with #2 under condition 1). We are likely to be in better shape when the collection of recipes represents a group of restaurants than when it represents a single restaurant (as with #s 9 and 14; note how #14 apparently represents Cooking, American). Condition 3: Includes LCSHs both of the form $a Cooking, American, [Chinese, etc.], and of the form $a Cooking $i subdivided by the name of the place (#s 4, 12, 13, 18). Like condition #1, the relocation would not be problematic for these records, because they indicate the national or ethnic cuisine that should be used in classing a record in or Condition 4: Includes no LCSH of the form $a Cooking, American, [Chinese, etc.], or of the form $a Cooking $i subdivided by the name of the place (#s 5, 10, 11, 17). These works are the most problematic, since they suggest that the collection of recipes does not represent an ethnic or national group or a location. For example, the recipes in # 17 are bound together by the clientele. 2

3 Our test results lead us to conclude that it is not possible to relocate all collections of recipes from specific restaurants to , because the ethnic/national character of the cuisine may be diverse or unknown. But where the ethnic/national character of the cuisine of a restaurant is identified, we think the relocation is called for. We also ran across collections of recipes from other institutions (e.g., cooking schools) in our tests and believe that they should be treated like collections of recipes from restaurants. Now the discussion of T2 notation promised above. We do not imagine that all libraries around the world will want to use precisely the same regions for defining cooking styles that LCSH does, and we do not propose here to specify what T2 numbers should be used to define, for example, French or Italian regional cooking styles. We do believe, however, that in many cases a library will want to use more than one T2 number, e.g., for a collection of recipes from a restaurant that is located in Berlin and that specializes in French cuisine. Some libraries will choose to add T1 09+T2 for location of the restaurant after the T2 notation specifying the cooking style, e.g Others will choose to give only as the standard number in the MARC 082 field, and use the MARC 083 field to give the location of the restaurant, either as or as T or both. The changes that we propose here will not restrict the choices available to libraries. Here are the changes we propose for the schedule: History, geographic treatment, biography Do not use for cooking characteristic of specific geographic environments; class in Class here collections of recipes from specific restaurants associated with general cooking Collections of recipes from specific restaurants associated with cooking characteristic of specific geographic environments, with ethnic cooking relocated to Cooking characteristic of specific geographic environments, ethnic cooking Class here gourmet cooking characteristic of specific geographic environments, ethnic cooking [formerly ]; collections of recipes from specific restaurants associated with cooking characteristic of specific geographic environments, with ethnic cooking [formerly ]; international cooking Class history and geographic treatment of general cooking, collections of recipes from specific restaurants associated with general cooking in

4 Appendix # $ $a The Eagle cookbook / $c David Eyre and the Eagle chefs [$a Eagle (Restaurant : London, England)] 650 #0 [$a Cooking $z England $z London.] # $ $a The Miller Howe cookbook : $b over 200 recipes from John Tovey's famous Lake District restaurant / $c John Tovey ; photographs by Trevor Richards ; food by Robert Lyons. 650 #0 $a Cooking, British. 650 #0 $a International cooking $a Miller Howe (Hotel) # $ $a Das Maitre Kochbuch : $b 160 Rezepte vom Chef des Berliner Restaurants "Maître" / $c Henry Levy. 650 #0 $a Cooking, French $a Maître (Restaurant : Berlin, Germany) 650 #0 $a Restaurants $z Germany $z Berlin. #4 641/.5097 $ $a Spokane cooks! Northwest : $b all new restaurant recipes, featuring old Spokane favorites, huckleberries and favorite Washington wines / $c [committee, Donna Abernathy... et al. ; photographer, Don Hamilton]. 650 #0 $a Cooking $z Northwest, Pacific. 650 #0 $a Wine and wine making $z Washington (State) # $ $a Feenie's : $b brunch, lunch, dinner / $c Rob Feenie $a Feenie's (Restaurant) # $ $a Lumière / $c Rob Feenie ; foreword by Charlie Trotter $a Lumière (Restaurant) 650 #0 $a Cooking $z British Columbia $z Vancouver. # $ $a Rob Feenie cooks at Lumière / $c Rob Feenie ; foreword by Charlie Trotter $a Lumière (Restaurant) 650 #0 $a Cooking $z British Columbia $z Vancouver. 4

5 # $a The falls is cookin' : $b a cookbook & restaurant guide from Niagara Falls, N.Y. / $c project director, Roger E. Nauheimer. 650 #0 $a Restaurants $z New York (State) $z Niagara Falls Region $v Guidebooks. # $ $a North Carolina's historic restaurants and their recipes / $c by Dawn O'Brien ; drawings by Janice Murphy. 650 #0 $a Cooking $z North Carolina. 650 #0 $a Restaurants $z North Carolina. 650 #0 $a Historic buildings $z North Carolina. # $a Florida's Gulf Coast restaurant guide & recipe book : $b [a selection of the best dinig & cuisine from th Florida Keys to Tarpon Springs / $c Susan & Charles Eanes. # $b ARP $a "You don't have to be crazy, but it helps!" : $b recipes and rantings of a madman / $c Raymond Arpke ; [foreword by Robert Tolf]. 520 ## $a Recipes from the chef of the Euphemia Haye restaurant on Longboat Key, Florida, accompanied by anecdotes from his life $a Euphemia Haye (Restaurant) # $ $a A collection of recipes of the Creole Cottage / $c [compiled and written by Fran Hedgepeth, Jamie Dauterive]. 650 #0 $a Cooking, Creole. 650 #0 $a Cooking, Cajun. 650 #0 $a Cooking, American $x Louisiana style. 650 #0 $a Cooking $z Louisiana $z Ruston $a Creole Cottage (Restaurant : Ruston, La.) # $ $a Dining in historic Ohio : $b a restaurant guide with recipes / $c by Marty Godbey ; illustrations by James Asher. 650 #0 $a Cooking $z Ohio. 650 #0 $a Restaurants $z Ohio $x History. 5

6 # $a Restaurant secrets of St. Louis & other great places : $b featuring a collection of the best-kept secret recipes from celebrated restaurants in the local area and across the country. 650 #0 $a Cooking $z Missouri $z Saint Louis. 650 #0 $a Restaurants $z Missouri $z Saint Louis. # $ $a Eiffel Tower cookbook / $c Jean Joho and Chandra Ram $a Eiffel Tower Restaurant (Las Vegas, Nev.) 650 #0 $a Cooking, French. 650 #0 $a International cooking. # $ $a Ken Frank's La Toque cookbook / $c Ken Frank with Dewey Gram. 650 #0 $a Cooking, French $a Toque (Restaurant) # $ $a Chasen's, where Hollywood dined : $b recipes & memories / $c Betty Goodwin $a Chasen's (Restaurant) $x History. 650 #0 $a Cooking # $ $a Rover's : $b recipes from Seattle's chef in the hat / $c Thierry Rautureau and Cynthia Nims ; photographs by France Ruffenach. 650 #0 $a Cooking $z Washington (State) $z Seattle. # $ $a David Sabine & Paul Sandercock's Adelaide restaurant recipes : $b a selection of recipes from Adelaide's best restaurants & cafes. 650 #0 $a Restaurants $z Australia $z Adelaide (S. Aust.) 650 #0 $a Cooking, Australian. 6