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100   $a20090305d1996      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aKitchens$b[electronic resource] $ethe culture of restaurant work /$fGary Alan Fine
205   $aUpdated ed.
210   $aBerkeley, CA ;$aLondon $cUniversity of CA Press$d1996
215   $a1 online resource (321 p.)
300   $aDescription based upon print version of record.
311   $a0-520-25792-8 
320   $aIncludes bibliographical references and index.
327   $tFrontmatter -- $tContents -- $tPreface -- $tIntroduction -- $t1. Living the Kitchen Life -- $t2. Cooks' Time: Temporal Demands and the Experience of Work -- $t3. The Kitchen as Place and Space -- $t4. The Commonwealth of Cuisine -- $t5. The Economical Cook Organization as Business -- $t6. Aesthetic Constraints -- $t7. The Aesthetics of Kitchen Discourse -- $t8. The Organization and Aesthetics of Culinary Life -- $tAppendix. Ethnography in the Kitchen: Issues and Cases -- $tNotes -- $tReferences -- $tIndex
330   $aKitchens 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.
606   $aKitchens$xSocial aspects$zUnited States
606   $aCooks$zUnited States$xSocial conditions
608   $aElectronic books.
615  0$aKitchens$xSocial aspects
615  0$aCooks$xSocial conditions.
676   $a305.9642
700   $aFine$b Gary Alan$0870320
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910457943503321
996   $aKitchens$92453356
997   $aUNINA