Kitchens The Culture of Restaurant Work

ISBN-10: 0520200780

ISBN-13: 9780520200784

Edition: 1996

Authors: Gary Alan Fine

List price: $22.95
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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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Book details

List price: $22.95
Copyright year: 1996
Publisher: University of California Press
Publication date: 2/1/1996
Binding: Paperback
Pages: 320
Size: 6.00" wide x 9.00" long x 1.00" tall
Weight: 1.144
Language: English

Preface
Introduction
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
Aesthetic Constraints
The Aesthetics of Kitchen Discourse
The Organization and Aesthetics of Culinary Life
Appendix. Ethnography in the Kitchen: Issues and Cases
Notes
References
Index
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