Skip to Main Content

Anthropology: RCC100: Food and Culture

Cultural Studies

Scientific Resources

Hello from Your Librarian

Welcome to the course research guide for RCC100: Food and Culture 

Think of this guide as a one-stop shop for finding, evaluating, and citing resources.  This guide will be helpful when preparing for your Final Research Paper, but it will also help you discover and assess sources for your future classes. 

If you have any questions or comments, please contact Wenxian Zhang, Your Librarian.

General Library Research Databases

Scholarly, Trade, and Popular Sources

One of the most challenging aspects of finding reliable sources can be determining exactly what kind of source you're looking at. In many cases, you will need to be using only articles from scholarly journals for your research. How do you know if something is a scholarly journal? The table below gives some basic criteria you can use to distinguish between scholarly and non-scholarly sources.

Scholarly Journals Trade Journals Popular Magazines
Intended Audience Academics, researchers, other scholars and students. Professionals in a specific field. General public.
Author and Review Process Peer review. Articles are written by experts in a field and must be reviewed by other experts in that field to ensure their credibility before they are published. No peer review, but journals editors are usually experts in the field. Authors are usually experts in a field, sometimes journalists with subject expertise. No peer review, articles need only be approved by the magazine's editorial staff, who are not experts in the field. Authors are journalists with no subject expertise.
Citations Extensive citations and reference list. Sometimes includes a few citations, but not required. Usually no citations.
Example

Subject Guide

Profile Photo
Wenxian Zhang
Contact:
Olin Library, Rollins College, Winter Park, FL 32789
407-646-2231

Evaluate Sources