No abstract

The user-centered approach to understanding information use and users has shaped research in library and information science (LIS). User-centered research has contributed to work in libraries, including work in reference, youth services, adult services, and management. Usercentered research that contributes to cataloging work, on the other hand, has been minimal. Cataloging is specialized work that focuses on providing access to library materials using standards developed by the library profession. Catalogers follow standards in order to be efficient in their jobs. In a user-centered environment, however, catalogers also are told to focus on users and adapt standards to meet users' needs.

This paper presents the results of a research study, a survey of library and information science master’s degree holders who have taken a beginning cataloging course, to identify the elements of a beginning cataloging course that help students to learn cataloging concepts and skills. The results suggest that cataloging practice (the hands-on creation of bibliographic records or catalog cards), the effectiveness of the instructor, a balance of theory and practice, and placing cataloging in a real-world context contribute to effective learning. However, more research is needed to determine how, and to what the extent, each element should be incorporated into beginning cataloging courses.

No abstract

There is growing interest in food and cooking in the United States, and cookbooks are published on every topic. Library standards for subject analysis must accurately represent and organize cookbooks and materials on cooking. This paper describes a research project that examined the subject of cooking in the Library of Congress Subject Headings and the Library of Congress Classification using the work of Hope Olson as a framework. It examined how the subject headings and classification numbers are constructed, how they changed over time, and how national and ethnic cuisines are treated in each standard.