Kitchens
The Culture of Restaurant Work
1st Edition
Published on 2. December 2008
Book
Paperback/Softback
328 pages
978-0-520-25792-4 (ISBN)
Description
"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.
Reviews / Votes
"Oozes with first-hand accounts of pranks and mishaps... Fine's book entertains as it enlightens." North By NorthwesternMore details
Edition
First Edition, Updated with a New Preface
Language
English
Place of publication
Berkerley
United States
Target group
College/higher education
Edition type
Revised edition
Product notice
Paperback (trade)
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 18 mm
Weight
454 gr
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 Classification
Other editions
Additional editions
E-Book
12/2008
1st Edition
Naval Institute Press
€28.99
Available for download
Previous edition
Book
02/1996
1st Edition
University of California Press
€20.43
Article exhausted; check for reprint
Person
Gary Alan Fine is John Evans Professor of Sociology at Northwestern University.
Content
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
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