Shavons White Paper

Shavon Stewart
LIS 640
Fall 2013
Dr. Bird and Dr. Shiflett

White Paper
Defining Collection
For the purpose of defining my collection, I have decided to narrow the subject of
cooking utensils slightly and focus specifically on measuring tools and devices. This family of
cooking utensils is described as those which aid the cook in measuring the volume, weight, and
density of wet and dry ingredients (Cooks Catalogue, 1975). These items may include measuring
cups, measuring spoons, or variations of these objects made from various materials.
Measurements should be clearly labeled on the object but the collection will include objects
where the labeling is worn or slightly visible. I have further limited my collection to items
produced in the 20th century until today. The collection will also only include mass produced
items. Hand-made or individually produced items will only be included if they were widely
distributed by a major manufacturer. Objects owned by well-known figures, i.e. Julia Childs,
may also be included. While many of the items in the collection were produced by international
manufacturers and suppliers, which often use the metric system for their standard of
measurement, devices and tools included in this collection must also be marked with the U.S.
standard system of measurement, or the U.S. customary units.
Existing Classification or Metadata Schemes
The first classification scheme for objects is The Small Museums Cataloging Manual: A
Guide to Cataloging Object and Image Collections, Fourth Edition. The manual is a
standardized methodology of cataloging procedures and techniques developed by the Arts
Victoria Museum Resource Service. It is designed to educate small museum staff on how to
describe and document objects of cultural significance. The methodology was formulated to be
inclusive of objects of differing characteristics and observe the diversity of collections.
The manual has four parts, including Essentials, the Register, the Catalog, and
Appendices. The Essentials section describes policies and tools needed for cataloging including
worksheets, workspaces, and the role of technology. The second section is the Register which
instructs on identification of objects through a numbering system. The Cataloging section is
dedicated to description and assignment of fields. The final part is the Appendice, which gives
examples of cataloging worksheets, a glossary of descriptive terms, and other resources to guide
the cataloger.
Required Fields forSmall Museums Cataloging Manual: A Guide to Cataloging Object and
Image Collections, Fourth Edition
The required fields are: object name, keywords, inscriptions and markings, size, makers
details, where made, when made, acquisition, restrictions, and cataloger.
Object name is the first required field, it identifies the object through one or two standard
word descriptions. It may include the objects medium and physical form. For example, an object
name maybe plastic cup. The second required field is keywords. This field is required for
research purposes. The cataloger should think of the terms an individual would use to research a
topic related to the object. Subject areas, individuals, and organizations associated with the
object should also be listed. Limit the keyword list to four to five terms.
The third field is inscription and markings, which includes recording any serial numbers,
signatures, and text printed on the object. Markings should be recorded within closed inverted
commas and line breaks should be indicated with a forward slash. The fourth field is where
made, which refers to the place of manufacture, production, or creation. This information is not
the same as where the object was used but refers to original maker. The next field is size. The
objects height, length, width, diameter, and weight are recorded. Measure complex objects in
sections.
The sixth field is the makers details, which is broken down into the creators name,
designer, and manufacturer if known. The seventh field, when made, enables an object to be
dated. The field may have an exact or estimated date of creation. When writing a year range, four
digits should be recorded with a dash separating the numbers. The eighth field, acquisition, notes
whether the object was donated or purchased by the museum. Non-standard forms of acquisition
should also be recorded.
Restrictions, is the next field and refers to any limitations placed on the objects. This may
be in regards to display, whether it can be loaned out, or particular donor restrictions. The very
last field is the cataloger, which records the catalogers name. The record should be ordered by
the surname, first name, along with the date of documentation. This is important because the
individual responsible for entering the data is considered the point of reference for the object.
Metadata/Classification Scheme Two
The second classification scheme is derived from The Cooks Catalogue written in 1975.
The authors refer to this catalogue as an encyclopedia of cookware. It was compiled by a
group of master chefs, culinary experts, and testers who traveled the world evaluating items to
include in the catalogue. The purpose was to provide the user with a list of professionally
selected cooking utensils. 10,000 items were evaluated over a three-year period, in which 4,000
were included in the finished catalogue.
The required fields for catalogued items are: catalogue number, item description,
manufacturer or supplier, materials, and quantities and capacities.
Catalog number is the first required field it identifies the physical location of the item in
the catalogue. Catalogue numbers are listed in the individual chapters and glossary. For example
measuring tools and devices are listed under catalogue numbers 1.1-1.79. The second required
field is item description. The item description records the title, materials, and function of the
item. Some item descriptions (but not all) include country of origin and manufacturer. In
addition, the item description may include special characteristics about the item. For example,
a measuring spoon with a slide. Item descriptions also have a short paragraph rating the item
and a little historical information.
The third field is the manufacturer or supplier. All of the items in the collection include
mass produced items therefore most manufacturers will be known. The suppliers and
manufacturers will vary substantially including international companies. The fourth field is
materials, which records the objects physical characteristics. This specifically pertains to the raw
material used to create the object. This may include plastic, metal, tin, glass, or porcelain. The
fifth field is quantities and capacities. Quantities records the number of parts in a set of objects
such as set of four cups or five spoons. Capacities refer to how much wet and dry ingredients the
object measures, for example a set of measuring spoons capacities could be tsp, tsp, 1 tsp
and 1 tbsp.

Metadata/Classification Scheme Three
The third classification scheme is the Nomenclature for Museum Cataloging: A System
for Classifying Man-Made Objects. This classification system provides a standardized word list
or lexicon for information storage and retrieval. It presents a structured system for naming man-
made objects. It is meant to be flexible, hierarchical, and can be used with a computerized or
manual cataloging system. The rationales are that objects should be organized into first broad
and then narrow classifications. The system also emphasizes classifying object by their function
or purpose. The structure of the lexicon is hierarchical as is divided into three levels. The first
level is major categories, the second level is classification terms, and the third level is object
names. Major categories groups objects into classes and is used as frame of reference.
Classification terms are sub-divisions of major categories and object names are used to identify a
particular object.
Example
1
st
Level: Major Category
Tools and Equipment
2
nd
Level: Classification Terms
FOOD PROCESSING
3
rd
Level: Object Names
Knife, Ladle
Metadata/Classification Scheme Four
The final classification scheme that will be discussed is the one used by the National
Museum of American History in Washington, DC. Their required fields are brief description,
object name, date made, patent number, inventor physical description, ID, patent number, and
subject. Items are entered into their searchable collections databaseand can be searched by
subject and object group. Measuring tools and devices can be found under the subjects, domestic
furnishings, family and social life, domestic furnishings, work, and home and community life:
occupations.
Selected Cataloging Scheme
For my collection of 500 measuring tools and devices, I have decided to combine various
parts of all the existing classifications schemes I have describe thus far. I will use the
Nomenclature lexicon system to establish a controlled hierarchy of terms to classify my objects.
Classifying terms will be based on the function or purpose of the object. My required fields will
be modeled mainly after the Cooks Catalogue. In addition, I will include the cataloger field of
the Small Museums Cataloging Manual. The following are the ways one is required to describe
an item within the collection.
Lexicon
The lexicon field is a controlled field to classify objects by their function or purpose.The
structure of the lexicon should be hierarchical and divided into two levels. The first level is
major categories and the second level is the sub-category. Major categories are listed first and
sub-categories are listed second in all caps.

Item Description
The item description fields records the title and function of the object. In addition, the item
description may include special characteristics about the item or variations in the objects
physical details.
Materials
The materials field is exclusively dedicated to describing the objects raw materials. This may
include: glass, plastic, porcelain, or tin. Material may vary by the time period of the objects
creation.
Maker
All of the items in the collection include mass produced items therefore most manufacturers will
be known. The suppliers and manufacturers will vary substantially including international
companies. The maker/producer/manufacturer name should be recorded.
Quantities and Capacities
Quantities and capacities should be recoded in numerical form and be written according to U.S
standard measurements. All of these measurements arerecorded from greatest to least. In
addition, non-standard U.S, measurements such as those based on the metric system should be
indicated with the initials M.T.
Cataloger
The very last field is the cataloger, which records the catalogers name. The record should be
ordered by the surname, first name, along with the date of documentation. This is important
because the individual responsible for entering the data is considered the point of reference for
the object.
Accessibility of Collection
A few pieces in the collection will be on display in a historical house once owned by a
wealthy family in Guilford County, NC. The house is considered a historical site and includes
one large industrial kitchen as well as other rooms. The house is used as a space to allow visitors
to learn how individuals lived during the 20
th
century. The exhibit changes very often and an
items inclusion in an exhibit will be based on the time frame being represented in the kitchen.
This specification will be decided by the curator of the house.
Most of the collection will be shelved on wooden shelves and shelves hanging from the
walls in the kitchen. They will also be group together with other cooking devices. The pieces
will be realistically displayed throughout the kitchen as if they were being used by the family.
The more interesting pieces will be prominently displayed so that they can be seen by visitors.
Some pieces will have a short description and rarer items will be protected in a display case. The
rest of the items will be stored in a room in the house that will be sealed off from visitors. They
will be stored by their cataloging number.

Samples of Items within Collection
Sample 1

Lexicon Category: Tools and Equipment
Lexicon Sub-Category: FOOD PROCESSING
Item Description: Nesting Measuring Spoons
Materials: Stainless Steel
Maker: Cuisnarts
Quantity and Capacities: Set of 4 spoons; spoon capacities 1 Tbsp., 1 tsp., tsp., tsp.;
M.T. 15ml., 5ml., 2.5ml., 1.25ml.
Cataloger: Stewart, Shavon; D.O.D. 10/13/2013

Sample 2

Item Description: Measuring Cup with Handle and 2 Pour Spouts
Materials: Aluminum
Maker: Foley
Quantity and Capacities: 1 cup; cup capacities 1 pint, 2 cups, 11/3 cups, 1/3 cup
Cataloger: Stewart, Shavon;D.O.D.10/13/2013

Sample 3

Item Description: Measuring Cup with Scoop
Materials: Plastic
Maker: Merrymaid
Quantity and Capacities: 1 cup; cup capacities cup, cup, 11/3 cups, 1/3 cup, 4oz., 3oz.,
2oz., 1oz.,
Cataloger: Stewart, Shavon;D.O.D. 10/13/2013
Sample 4

Item Description: Small Measuring Cup with Wide Brim
Materials: Glass
Maker:Pyrex
Quantity and Capacities: 1 cup; cup capacities 1 cup, 2/3 cup, 1/3 cup, 16 oz., 14oz., 12 oz.,
10oz., 8oz., 6oz., 4 oz., 2 oz., M.T. 500ml., 400ml., 300ml., 200ml., 100ml.,

Sample 5

Item Description: Stacking Nesting Measuring Cups
Materials: Glass, red
Maker: Unknown
Quantity and Capacities: Set of 4 cups; cup capacities 1 cup, cup, 1/3 cup, cup, 8 oz., 4
oz., 2 2/3 oz., 2 oz.

Sample 6

Item Description: Depression Era Measuring Pitcher
Materials: Uranium, green
Maker: Hazel Atlas Glass Company
Quantity and Capacities: 1 pitcher; pitcher capacities 1 cup, cup, 1/2 cup, cup, 8 oz., 6 oz.,
4 oz., 2 oz.

Sample 7

Item Description:Measuring Cups
Materials: Ceramic Stoneware, brown, ivory
Maker: Unknown
Quantity and Capacities: Set of 4 cups; cups capacities 1 cup, cup, 1/2 cup, cup

Sample 8

Item Description: Measuring Scoop with Black Handle
Materials: Metal
Maker: Ekco U.S.A
Quantity and Capacities: 1 scoop;scoop capacities cup.
Cataloger: Stewart, Shavon; D.O.D. 10/23/2013

Sample 9

Item Description: Measuring Cups with Brass Handles
Materials: Tinned, Copper
Maker: unknown
Quantity and Capacities: Set of 4 cups;cups capacities 1 cup, cup, cup, cup

Sample 10

Item Description: Nesting Geese Measuring Cups
Materials: Plastic Melamine
Maker: Avon
Quantity and Capacities: Set of 4 cups; cups capacities 1 cup, cup, 1/3 cup, cup

Worksheet for Cataloging
Lexicon Category
The structure of the lexicon should be hierarchical and divided into two levels.
The hierarchy should span from major category to sub-category.
Terms always appear in a singular rather than plural form.
The exception to plural forms, are nouns that identify a single objects i.e. scissors,
tweezers, and tongs.
Capitalize first letter of major categories terms and separate terms with and.

Lexicon Sub-Category
The hierarchy should span from major category to sub-category.
Record sub-category terms in all caps.
Item Description
Develop descriptions by focusing on objects purpose and any special physical
characteristics.
Use the word with to describe special characteristics.

Materials
Describe raw materials used to create object. (upper case)
If the object has a special color associated with the production of raw material, record
color name after the raw materials name and separate with a comma. (lower case)
Objects with more than one raw material should be separated with commas.

Manufacturer
List only names of companies, manufacturers, inventors, producers associated with
object.
If maker is an individual person, capitalize first and last names.
If maker is unknown, record unknown.

Quantity and Capacities
Only usenumerical units do not spell out the numbers.
Separate quantities and capacities with a semi-colon.
For items in a set state set of then place numeric unit, then name item, example cups,
spoons, etc.
Use specific fractions to describe units.
Record measurements from greatest to least and separate with commas.
Before the unit of measure write name of object example cup, spoon, scoop and then
the term capacities. Example, scoop capacities cup.
Abbreviate most units of measurement where appropriate.
Non-standard U.S, measurements such as those based on the metric system should be
indicated with the initials M.T. and separated from U.S. standard measurements units.

Cataloger
The record should be ordered by the surname, first name, along with the date of
documentation.
Italicize phrase date of documentation as D.O.D. after catalogers name.
Record date of documentation in numerical units, month first, day second, year last and
separate units with forward slash.

Work Cited
Beard, J., Milton, G., Burton, W., Barbara, Poses Kafka, B.P., Witty, H.S. & Associates of Good
Cooking School (Eds.).(1975). The Cooks Catalogue. New York: Harper & Row .1975
Chenhall, R. (1978). Nomenclature for Museum Cataloging: A System for Classifying Man-Made
Objects.Nashville: American Association for State and Local History.
Ericksen, H., & Unger. I. (Eds.). (2009). The Small Museums Cataloging Manual: A Guide to
Cataloging Object and Image Collections, (4
th
ed.). Retrieved from
http://www.mavic.asn.au/assets/Small_Museums_Cataloguing_Manual_4th.pdf

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