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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.
Price: $29.95
Pages: 328
Publisher: University of California Press
Imprint: University of California Press
Publication Date:
02 December 2008
Trim Size: 9.00 X 6.00 in
ISBN: 9780520257924
Format: Paperback
“Oozes with first-hand accounts of pranks and mishaps. . . . Fine’s book entertains as it enlightens.”
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
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