Kitchens The Culture of Restaurant Work
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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. He provides a riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture. Working conditions, time constraints, market forces, and aesthetic goals all figure into the food served to customers--who often don't know quite what they're getting. The kitchen is a place of constant compromise, of quirks, approximations, dirty tricks, surprises, and short cuts, as Fine demonstrates in his deft, readable narrative. He brings to life the complicated relationships among kitchen workers--servers, dishwashers, pantry workers, managers, restaurant critics, and customers--and reveals the effects of organizational structure on individual relations.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $22.95
Copyright year: 1996
Publisher: University of California Press
Publication date: 2/1/1996
Size: 6.00" wide x 9.00" long x 1.00" tall
|Living the Kitchen Life|
|Cooks' Time: Temporal Demands and the Experience of Work|
|The Kitchen as Place and Space|
|The Commonwealth of Cuisine|
|The Economical Cook: Organization as Business|
|The Aesthetics of Kitchen Discourse|
|The Organization and Aesthetics of Culinary Life|
|Appendix. Ethnography in the Kitchen: Issues and Cases|