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College of Education Library Updates 07/25/16

First semester for school year 2016 – 2017 is fast approaching! There will be changes on the Library service hours during the start of classes. All satellite libraries of Mindanao State University – Iligan Institute of Technology will be opened on Monday through Friday from 8:00 AM until 6:00 PM; and 8:00 AM until 12:00 NN on Saturday. This change of library service schedule will take effect on upon further notice. The College of Education Library is undergoing some relevant repairs and maintenance to improve its services to its patrons. As of July 25, 2016, some busted fluorescent lights are being replaced with newer bulbs. The air conditioning units are being inspected and maintained for its optimum operation this coming school year. And, the staff lounge division will be replaced by termite-proof partition anytime this month or the first week of August depending on the availability of the contractor. An annual library materials inventory is currently going on. B

Hands On User Training of Online Database

Announcement: The MSU-IIT Institute Library in cooperation with the Department of Extension for the celebration of Panagtagbo 2018 , the staff of Institute Library, MSU-IIT will be having a "Hands-on User Training of Online Database" on February 20, 2018 at MiCel, 2nd floor, IDS Building. There will be representatives from Emerald Publishing and CE Logic who will present their database: Emerald Insight and Access Engineering. These databases will be added to our e-Libraries and databases.

Featured CED Library Book: Cuisine and Culture: A History of Food and People by Linda Civitello

Title: Cuisine and Culture: A History of Food and People Author: Linda Civitello Location: College of Education Library - Reserve Section Call Number: 641.3 C499 2008 Published by John Wiley and Son, Inc., Hoboken, N.J. Subject: Food - History ; Food - Social aspects The first chapter talks about the early human’s way of survival specifically searching for food even before the discovery of fire. It summarizes the prehistoric human achievements as to when, where and what those are. It also presented evidences to prove the validity of these facts, Chapter one then discusses the ancient agricultural revolution wherein humans learn to domesticate foods (both animal and plants) which led to the development of “cooking” to “cuisine”. This chapter includes food history of Mesopotamia, Egypt, China and India. The second chapter introduces the importance of the Mediterranean Sea in the history of food as to why it was the center of cuisine and culture for the Greek and Romans. It

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