"Kitchens" takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.
Rezensionen / Stimmen
"Oozes with first-hand accounts of pranks and mishaps... Fine's book entertains as it enlightens." North By Northwestern
Auflage
First Edition, Updated with a New Preface
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Editions-Typ
Produkt-Hinweis
Maße
Höhe: 229 mm
Breite: 152 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-0-520-25792-4 (9780520257924)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Gary Alan Fine is John Evans Professor of Sociology at Northwestern University.
Preface to the 2009 Edition
Preface to the First Edition
Introduction
Chapter 1. Living the Kitchen Life
Chapter 2. Cooks'Time:Temporal Demands
and the Experience of Work
Chapter 3. The Kitchen as Place and Space
Chapter 4? The Commonwealth of Cuisine
Chapter 5? The Economical Cook:Organization as Business
Chapter 6. Aesthetic Constraints
Chapter 7? The Aesthetics of Kitchen Discourse
Chapter 8. The Organization and Aesthetics of Culinary Life
Appendix. Ethnography in the Kitchen:Issues and Cases
Notes
References
Index
