At this time of year in the northern hemisphere, food stories in news media often feature summer salads or salads for picnics and barbecues, e.g., “Summer Salad Recipe: Heritage Tomatoes with Red Onion, Summer Savory and Red Wine Vinegar” from a summer salads series (Telegraph), “Traditional Japanese Seaweed Salad Provides Cool Summertime Refreshment” (Burlington Free Press), “Layered Salad is Right for Summer” (“layered Chinese chicken salad” from Pittsburgh Tribune-Review), “Donna’s Peach Chicken Salad with Honey Peach Dressing” (Channel 3000 Wisconsin TV), “It's Slaw Season: Washington Chefs Put Their Own Spin on the Summer Staple” (Washington Post), “Salad Season: Break out the Grill for Some Flavorful Summer Dishes” (e.g., “grilled shrimp salad with mango, red pepper and snow peas” from Lawrence Journal World and News), “All-Star Potato Salads” (Milwaukee Journal Sentinel), and “Real Salads Sport Bacon, Beans and BBQ Sauce” (ABC/AP).
Salad recipes are classed in 641.83 Salads, which has 641.8 Cooking specific kinds of dishes and preparing beverages in the upward hierarchy. Examples are Raising the Salad Bar and For the Love of Salad. Incidentally, as noted in a previous blog (“Strawberries”), “cooking” in DDC does not necessarily imply heating.
What if a work is limited to or has mostly vegetarian salad recipes? How does one know whether to use 641.83 Salads or 641.5636 Vegetarian cooking? In the upward hierarchy of 641.5636, at 641.5 Cooking, is the see reference: “For cooking specific kinds of dishes, preparing beverages, see 641.8.” Since see references have hierarchical force, works on vegetarian salads are classed in 641.83 Salads, e.g., 175 Vegetarian Salads: Make Tempting Salads, Dressings and Dips All Year Round with Easy-to-Follow Recipes and Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons.
What if a work emphasizes salads that feature a specific ingredient, e.g., chicken? General works on cooking chicken are classed in 641.665 Chicken (Meat)—cooking (built with 641.6 Cooking specific materials plus 65 from 636.5 Poultry Chickens, following instructions at 641.63-641.67 Cooking food derived from plant crops and domesticated animals). How does one know whether to use 641.83 or 641.665 for a work about chicken salads? At 641.6 is the class-elsewhere note: “Class specific kinds of dishes featuring specific materials in 641.8.” Since class-elsewhere notes have hierarchical force, works on chicken salad are classed in 641.83 Salads, e.g., Chicken Salad: Fifty Favorite Recipes.
What if a work emphasizes salads that can serve as main dishes? At 641.82 Main dishes is the class-elsewhere note: “Class a side dish, salad, sandwich or stuffed food regarded as a main dish with the topic elsewhere in 641.8, e.g., soup 641.813, hamburger on a roll 641.84.” Consequently, works on main-dish salads are classed in 641.83 Salads, e.g., Salad Suppers: Fresh Inspirations for Satisfying One-Dish Meals, and Salad Makes the Meal: 150 Simple and Inspired Salad Recipes Everyone Will Love.
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