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Zusatztext "Oozes with first-hand accounts of pranks and mishaps. . . . Fine's book entertains as it enlightens." Informationen zum Autor Gary Alan Fine is John Evans Professor of Sociology at Northwestern University. Klappentext "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 Zusammenfassung Offering a portrait of the real lives of kitchen workers, this book presents their experiences, challenges, and satisfactions to colorful life. Inhaltsverzeichnis Preface to the 2009 Edition Preface to the First Edition Introduction Chapter 1. Living the Kitchen Life Chapter 2. Cooks'Time:Temporal Demands and the Experience of Work Chapter 3. The Kitchen as Place and Space Chapter 4· The Commonwealth of Cuisine Chapter 5· The Economical Cook:Organization as Business Chapter 6. Aesthetic Constraints Chapter 7· The Aesthetics of Kitchen Discourse Chapter 8. The Organization and Aesthetics of Culinary Life Appendix. Ethnography in the Kitchen:Issues and Cases Notes References Index
