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Behind the Kitchen Door

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ISBN-10: 0801479517

ISBN-13: 9780801479519

Edition: 2014

Authors: Saru Jayaraman, Eric Schlosser

List price: $17.95
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"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."--from Behind the Kitchen DoorHow do restaurant workers live on some of the lowest wages in America? And how do poor working conditions--discriminatory labor practices, exploitation, and unsanitary kitchens--affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by…    
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Book details

List price: $17.95
Copyright year: 2014
Publisher: Cornell University Press
Publication date: 1/31/2014
Binding: Paperback
Pages: 208
Size: 6.00" wide x 9.00" long x 0.75" tall
Weight: 0.616

Eric Schlosser, a contributing editor at the Atlantic Monthly, won a National Magazine Award for an article he wrote on strawberry picking for that magazine. His work has been nominated for several other National Magazine Awards and for the Loeb Award for business journalism.