The Aristologist uses a Chicago, documentary - notes system of citation. This is a system used commonly in historical literature. The method uses small superscript numbers in the text following the fact to be referenced, and provides the detailed bibliographic description of the source as a footnote at the bottom of the page. The advantage of this method is that the flow of text is uninterupted and the source of statements is immediately accessible. For the Aristologist, there will be no formal bibliography at the end of the article.
Additional explanatory material or commentary by the author in addition to the main text may also be provided as a footnote.
All footnotes should be numbered consecutively and the number inserted after the punctuation at the end of the sentence requiring citation.1
The bibliographic description of each source should follow the format below. Additional information on the Chicago style may be obtained by searching for "Chicago notes style" on the internet. Variation does exist however between sources. The important thing to remember is that we are using Chicago style footnotes but no final bibliography.
Books:
1. First Name Last Name, Title of Book (Place of publication: Publisher, Year of Publication), page number.
1. David Veart, First Catch Your Weka (Auckland: Auckland University Press, 2008), 45.
If the title page of the book gives only an initial for the first name, use that:
1. D. Veart, First Catch your ...
Multiple authored book:
For multiple authored books, give each name as it appears on the title page:
1. First Name Last Name and First Name Last Name, Title of Book (Place of publication: Publisher, Year of Publication), page number.
1. Mary Browne, Helen Leach and Nancy Titchborne, The Cook's Salad Garden (Auckland: Godwit Pub., 1997), 23.
If there are more than three authors give the first name followed by "et al."
1. David Veart et al. First Catch your ...
A book with multiple editions:
1. First Name Last Name, Title of Book, Edition (Place of publication: Publisher, Year of Publication), page number.
1. Anon, Old Colonists Practical Housekeeping Guide, 2nd ed. (Christchurch: Whitcombe and Tombs, 1893c), 20-25.
An article or chapter in an edited collection:
1. First Name Last Name, "Title of article," in Title of Book, ed. First name Last name of editor, (Place of publication: Publisher, Year of Publication), page number.
1. Janet Mitchell, "The Uptake of Nutritional Advice in the twentieth century," in From Kai to Kiwi Kitchen: New Zealand Culinary traditions and cookbooks, ed. Helen Leach, (Dunedin: Otago University Press, 2010), 122.
An article in a journal
1. First name Last name, "Article title," Journal name Volume number, no. Issue number (Year) : page.
1. Elizabeth David, "Hunt the Ice Cream," Petit Propos Cullinaires, no. 1 (1979): 8-13
An article in an electronic journal
1. First name Last name, "Article title," Journal name Volume number, no. Issue number (Year) : page, accessed [Date],[Year], URL.
1. Elitsa Stollova, "The Bulgarianization of yoghurt: Connecting Home, Taste and Authenticity," Food and Foodways 23, 1-2 (2015): 1-13, accessed Sept. 1 2015, www.tandfonline.com/doi/full/10.1080/07409710.2015.1011980
Web sources
1. First name Last name, "Web page title," Publisher or web site title, publication date and or access date, URL
1. Nigel Slater, "Remembering Jane Grigson," The Guardian, accessed 1st September 2015, www.theguardian.com/lifestyle/2015/mar/08/nigel-slaters-jane-grigson-recipes
Newspapers:
1. First Name Last Name, "Article title," Newspaper title (Place of publication), month. day, year.
1. Helen Leach, "On the Trail of Lovelock," Otago Daily Times (Dunedin), Jan. 23, 2010.
Interviews, emails, letters etc:
1. First name Last name of person interviewed, interview by author, Sept. 1, 2015.
1. Poppy Cannon, interview by author, Jan. 15, 1952.
1. Marco Pierre White, email message to author, Feb. 25, 2002.
The footnote for a source that is being cited for the first time should be a detailed description of the source, as provided in the descriptions above. On subsequent occasions the same source is quoted, simply provide:
Last name, Abbreviated title up to four words, page number/s.
1. David Veart, First Catch Your Weka (Auckland: Auckland University Press, 2008), 45.
2. Janet Mitchell, "The Uptake of Nutritional Advice in the twentieth century," in From Kai to Kiwi Kitchen: New Zealand Culinary traditions and cookbooks, ed. Helen Leach, (Dunedin: Otago University Press, 2010), 122.
3. Veart, First Catch Your Weka, 21-23
If a source is repeated immediately, in a following footnote, use "Ibid.," and the page numbers.
1. David Veart, First Catch Your Weka (Auckland: Auckland University Press, 2008), 45.
2. Janet Mitchell, "The Uptake of Nutritional Advice in the twentieth century," in From Kai to Kiwi Kitchen: New Zealand Culinary traditions and cookbooks, ed. Helen Leach, (Dunedin: Otago University Press, 2010), 122.
3. Veart, First Catch Your Weka, 21-23
4. Ibid., 43
5. Ibid., 52
Adding footnotes in Microsoft Word
To insert footnotes into a Microsoft Word document, simply position the cursor immediately following the period at the end of the sentence you are referencing. Go to "Insert" at the top of the page and scroll down to "footnote". Click on "insert" and the cursor will go to the bottom of the page with a numbered footnote. Insert the bibliographic description, then return to the main text.
Example
An example of the Chicago documentary notes style is given here in an excerpt from Aristologist (5).
... Leach and Symons have argued persuasively that new cake concepts do not usually arise spontaneously as an act of an individual creator but instead develop gradually via a process of steady evolution—what Symons calls 'social invention'.8,9,10 It follows then that we might be able to trace recipes similar to, or at least related to, lamingtons which eventually converge in a general agreement on both the method and the name of the cake.11 Tracing the antecedents of the lamington is hampered somewhat by the available evidence. The first Australian contributory cookbooks date from around 1895, so there are very few sources published before 1900 which can purport to be a record of what home cooks were actually baking.12 Tracing the progress and the popularity of the lamington is directly connected with the increase in enthusiasm for contributory recipe books and their responsiveness to new ideas circulating in the community.
____________________
8. Helen Leach, The Pavlova Story: a slice of New Zealand's culinary history, (Dunedin, University of Otago Press, 2008).
9. Symons, 2008.
10. Michael Symons. "The confection of a nation: the social invention and social construction of the pavlova," Social Semiotics, vol. 20, no. 2 (2010): 197 – 217.
11. It was probably named in honour of one or other of Lord or Lady Lamington, and it seems to have originated in Queensland at some time during Lord Lamington's tenure as Governor of that state—that is between April 1896 and December 1901.
12. Sarah Black 2010, Tried and Tested: Community cookbooks in Australia 1890-1980, p.6. Ph.D. thesis, University of Adelaide, 2010, accessed Mar. 12 2012, http://digital.library.adelaide.edu.au/dspace/bitstream/2440/64979/1/02whole.pdf