{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":20,"n_cols":5,"rows_kept":20,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[10,2,10,3],[13,2,13,3],[14,2,14,3],[18,2,18,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910457943503321"]
[null,null,"Autore",null,"Fine Gary Alan"]
[null,null,"Titolo",null,"Kitchens [[electronic resource] ] : the culture of restaurant work / / Gary Alan Fine"]
[null,null,"Pubbl/distr/stampa",null,"Berkeley, CA ; ; London, : University of CA Press, 1996"]
[null,null,"ISBN",null,"1-283-31139-9"]
[{"$nulls":4},"9786613311399"]
[{"$nulls":4},"0-520-94289-2"]
[null,null,"Edizione",null,"[Updated ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (321 p.)"]
[null,null,"Disciplina",null,"305.9642"]
[null,null,"Soggetti",null,"Kitchens - Social aspects - United States"]
[{"$nulls":4},"Cooks - United States - Social conditions"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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 -- Index"]
[null,null,null,"Sommario/riassunto","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. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture."]