Kitchens

The Culture of Restaurant Work
1. Auflage, Updated with a New Preface 2008
ISBN: 978-0-520-25792-4
Verlag: UCAL POD

Buch, Englisch, 328 Seiten, Trade Paperback, Format (B × H): 154 mm x 229 mm, Gewicht: 455 g

Reihe: University of California Press

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.

Autoren/Hrsg.

Fine, Gary Alan

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Wirtschaftssoziologie, Arbeitssoziologie, Organisationssoziologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

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

Über Autor(innen)

Gary Alan Fine is John Evans Professor of Sociology at Northwestern University.