Kitchens

The Culture of Restaurant Work

By: Gary Alan Fine

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Paperback | 2 December 2008 | Edition Number 1

At a Glance

Paperback
328 Pages

Edition Type
Revised

Dimensions(cm)
2.31 x 1.6 x 0.19

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"From the raw to the cooked, Kitchens takes us inside the fascinating world of restaurant work. But be prepared. Abandon preconceptions all ye who enter, for here's an original and important peek into the patois, the pecking order, the profits, and the people who produce what we eat when we eat out. . . . A real by-the-book example of superior occupational sociology, as it was meant to be."--Rob Faulkner, University of Massachusetts

"A carefully researched, brilliantly analyzed and elegantly described study of a major American industry. His negotiated order and combined interactional-structural approach is a model for sociological industries and organizations."--Anselm Strauss, University of California, San Francisco

Industry Reviews

"Oozes with first-hand accounts of pranks and mishaps... Fine's book entertains as it enlightens." North By Northwestern

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You Can Find This Book In

Non-Fiction Sociology & Anthropology Sociology Sociology & Work & Labour Industry & Industrial Studies Service Industries Hospitality Industry Society & Culture History Economics Labour Economics

Preface to the 2009 Edition	p. ix
Preface to the First Edition	p. xxi
Introduction	p. 1
Living the Kitchen Life	p. 17
Cooks' Time: Temporal Demands and the Experience of Work	p. 54
The Kitchen as Place and Space	p. 80
The Commonwealth of Cuisine	p. 112
The Economical Cook: Organization as Business	p. 138
Aesthetic Constraints	p. 177
The Aesthetics of Kitchen Discourse	p. 199
The Organization and Aesthetics of Culinary Life	p. 219
Ethnography in the Kitchen: Issues and Cases	p. 233
Notes	p. 255
References	p. 267
Index	p. 293
Table of Contents provided by Ingram. All Rights Reserved.

Kitchens

The Culture of Restaurant Work

At a Glance

Paperback

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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