首页 | 学科·学界 | 社会现象 | 文章·争鸣 | 读书 | 学者家园 | 文献服务 | 数据服务 | 中心网刊 | Blog | WIKI | 网上调查 | 社会论坛
| 读书首页 | 社会学 | 人类学 | 社会工作 | 社会科学综合
 
图书搜索:
    
分类导读
社会学
人类学
社会工作
社会科学综合
Kitchens:The Culture of Restaurant Work
作者:Gary Alan Fine  译者(编者):
ISBN:  语言:英文
出版日期:1996年  出版社:Berkeley: University of California Press
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. He provides a riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture. Working conditions, time constraints, market forces, and aesthetic goals all figure into the food served to customers - who often don't know quite what they're getting.The kitchen is a place of constant compromise, of quirks, approximations, dirty tricks, surprises, and short cuts, as Fine demonstrates in his deft, readable narrative. He brings to life the complicated relationships among kitchen workers - servers, dishwashers, pantry workers, managers, restaurant critics, and customers - and reveals the effects of organizational structure on individual relations.

  目 录
  • Preface
  • Introduction
  • One— Living the Kitchen Life
  • Two— Cooks' Time: Temporal Demands and the Experience of Work
  • Three— The Kitchen As Place and Space
  • Four— The Commonwealth of Cuisine
  • Five— The Economical Cook: Organization As Business
  • Six— Aesthetic Constraints
  • Seven— The Aesthetics of Kitchen Discourse
  • Eight— The Organization and Aesthetics of Culinary Life
  • Appendix—Ethnography in the Kitchen:Issues and Cases
  • References


  • | 中心简介 | 网站介绍 | 版权声明 | 服务条款 | 站点导航 | 请您留言 | 网站地图 | RSS聚合资讯