02772nam 2200637Ia 450 991045794350332120200520144314.01-283-31139-997866133113990-520-94289-210.1525/9780520942899(CKB)2550000000063213(EBL)799260(OCoLC)772844502(SSID)ssj0000637554(PQKBManifestationID)11377750(PQKBTitleCode)TC0000637554(PQKBWorkID)10685076(PQKB)10941317(MiAaPQ)EBC799260(DE-B1597)519329(OCoLC)870416583(DE-B1597)9780520942899(Au-PeEL)EBL799260(CaPaEBR)ebr10508835(CaONFJC)MIL331139(EXLCZ)99255000000006321320090305d1996 uy 0engur|n|---|||||txtccrKitchens[electronic resource] the culture of restaurant work /Gary Alan FineUpdated ed.Berkeley, CA ;London University of CA Press19961 online resource (321 p.)Description based upon print version of record.0-520-25792-8 Includes bibliographical references and index.Frontmatter -- Contents -- Preface -- Introduction -- 1. Living the Kitchen Life -- 2. Cooks' Time: Temporal Demands and the Experience of Work -- 3. The Kitchen as Place and Space -- 4. The Commonwealth of Cuisine -- 5. The Economical Cook Organization as Business -- 6. Aesthetic Constraints -- 7. The Aesthetics of Kitchen Discourse -- 8. The Organization and Aesthetics of Culinary Life -- Appendix. Ethnography in the Kitchen: Issues and Cases -- Notes -- References -- IndexKitchens 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.KitchensSocial aspectsUnited StatesCooksUnited StatesSocial conditionsElectronic books.KitchensSocial aspectsCooksSocial conditions.305.9642Fine Gary Alan870320MiAaPQMiAaPQMiAaPQBOOK9910457943503321Kitchens2453356UNINA