Kitchens
The Culture of Restaurant Work
1st Edition
Published on 2. December 2008
328 pages
978-0-520-94289-9 (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.
More details
Other editions
Additional editions
Book
12/2008
1st Edition
University of California Press
€30.95
Shipment within 10-20 days
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
