fFoundation of Chinese Dietary Culture

The Library was conceived in 1987 when its planning began, with formal public opening in 1989. Its establishment constitutes not only the first collection in the entire world of treasures of Chinese dietary culture, but its free service to the public also comprises the ideal long cherished by the Mercuries Group of serving the Community that had given it its prosperity.

Services

Open Hours:

Mondays through Saturdays 9:00 A.M. to 17:00 P.M. Closed on national holidays.

Services Offered:

Reading Room, Reference Services, Duplication Services, Audio-Visual Services, Automated Services.

Duplication:

duplication is allowed provided that it shall not infringe the copyright of the duplicated matter.

Library Automation System:

This library uses the URICA automated system, comprising cataloguing and search system so that readers can by using key search terms like title, author, or single keywords, category number etc. to locate needed material online.

Online services:
Our holdings are uploaded so that readers can search our materials online. In 2000 we joined the National Libraries’ “National Bibliographic Information Network” (NBINet) to better serve our readers.

Digital News Clippings and Menu System:

All news clippings from 1988 and the collection of menus from the time of Chiang Kai-shek to the present have been indexed and uploaded to enhance readers’ search efficiency.

Collections

Volume of Books:

since the establishment of the library, we have collected over 25,000 volumes books about Chinese dietary culture.

Information Type:

Books, Periodicals, Rare Books, News clippings, Audio-Visual Facilities, Menus, Related small albums and photographs etc.

Collections Coverage:

1. Food Philosophy;
2. History & Archetype and Articles;
3. Medicine Food, Dietary Treatment Food Tonic;
4. Recipes;
5. Ingredients;
6.Cuisine;
7.Beverages;
8.Food Style;
9.Container;
10. Tea &Wine.

Reading:

open shelves are used in the library and all materials are for inhouse reading only.

Classification and Cataloging:

materials and audio-visual materials in the library adopted the "Chinese Library Classification Rule". Materials in Chinese, Japanese and Korean are cataloged according to the "Chinese Dietary Culture Library Cataloging Rules". Materials in western language are cataloged according to the "Anglo-American Cataloging Rules 2nd. edition". Current periodicals are put on the periodical shelves of the library. Out of date periodicals are put in the bound volume area of the library.

Foundation of Chinese Dietary Culture
145, Chien Kuo N.Rd, Sec.2, Taipei Taiwan
TEL:(02)2503-1111 EXT:5616-5620
FAX:(02)2517-1806

	Open Hours:	Mondays through Saturdays 9:00 A.M. to 17:00 P.M. Closed on national holidays.
	Services Offered:	Reading Room, Reference Services, Duplication Services, Audio-Visual Services, Automated Services.
	Duplication:	duplication is allowed provided that it shall not infringe the copyright of the duplicated matter.
	Library Automation System:	This library uses the URICA automated system, comprising cataloguing and search system so that readers can by using key search terms like title, author, or single keywords, category number etc. to locate needed material online.
	Online services:	Our holdings are uploaded so that readers can search our materials online. In 2000 we joined the National Libraries’ “National Bibliographic Information Network” (NBINet) to better serve our readers.
	Digital News Clippings and Menu System:	All news clippings from 1988 and the collection of menus from the time of Chiang Kai-shek to the present have been indexed and uploaded to enhance readers’ search efficiency.

	Volume of Books:	since the establishment of the library, we have collected over 25,000 volumes books about Chinese dietary culture.
	Information Type:	Books, Periodicals, Rare Books, News clippings, Audio-Visual Facilities, Menus, Related small albums and photographs etc.
	Collections Coverage:	1. Food Philosophy; 2. History & Archetype and Articles; 3. Medicine Food, Dietary Treatment Food Tonic; 4. Recipes; 5. Ingredients; 6.Cuisine; 7.Beverages; 8.Food Style; 9.Container; 10. Tea &Wine.
	Reading:	open shelves are used in the library and all materials are for inhouse reading only.
	Classification and Cataloging:	materials and audio-visual materials in the library adopted the "Chinese Library Classification Rule". Materials in Chinese, Japanese and Korean are cataloged according to the "Chinese Dietary Culture Library Cataloging Rules". Materials in western language are cataloged according to the "Anglo-American Cataloging Rules 2nd. edition". Current periodicals are put on the periodical shelves of the library. Out of date periodicals are put in the bound volume area of the library.