The restaurants book : ethnographies of where to eat /
The restaurants book : ethnographies of where to eat /
edited by David Beriss and David Sutton.
- xii, 240 p.
Includes bibliographical references and index.
Starter: Restaurants, Ideal Postmodern Institutions / Small Plates -- Tight Spaces and Salsa-stained Aprons: Bodies at Work in American Restaurants / Forming Family Identity in an American Chinese Restaurant: One Person's Transformational Process / Tasting Wisconsin: A Chef's Story / Mains -- Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia / Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois / Serving the Past on a Platter: Cultural Revolution Restaurants in Contemporary China / Ethnic Succession and the New American Restaurant Cuisine / From Khatchapuri to Gefilte Fish: Dining Out and Spectacle in Russian Jewish New York / Daughters, Duty and Deference in the Franco-Chinese Restaurant / Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants / Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-starred Family Restaurant / Dessert -- Tipping: An Anthropological Meditation / Digestif: Postprandial Imaginings / David Beriss and David Sutton -- Karla Erickson -- Michael Hernandez -- Amy Trubek -- Christine Yano -- Derek Pardue -- Jennifer Hubbert -- Krishnendu Ray -- Eve Jochnowitz -- Winnie Lem -- David Beriss -- Gerald Mars -- David Sutton -- Michael Herzfeld. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
9781845207540 (cloth) 1845207548 (cloth) 9781845207557 (pbk.) 1845207556 (pbk.)
2007039584
Food habits--United States
Restaurants--Social aspects.--United States
United States--Social life and customs
GT2853.U5 / R47 2007
394.12
Includes bibliographical references and index.
Starter: Restaurants, Ideal Postmodern Institutions / Small Plates -- Tight Spaces and Salsa-stained Aprons: Bodies at Work in American Restaurants / Forming Family Identity in an American Chinese Restaurant: One Person's Transformational Process / Tasting Wisconsin: A Chef's Story / Mains -- Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia / Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois / Serving the Past on a Platter: Cultural Revolution Restaurants in Contemporary China / Ethnic Succession and the New American Restaurant Cuisine / From Khatchapuri to Gefilte Fish: Dining Out and Spectacle in Russian Jewish New York / Daughters, Duty and Deference in the Franco-Chinese Restaurant / Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants / Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-starred Family Restaurant / Dessert -- Tipping: An Anthropological Meditation / Digestif: Postprandial Imaginings / David Beriss and David Sutton -- Karla Erickson -- Michael Hernandez -- Amy Trubek -- Christine Yano -- Derek Pardue -- Jennifer Hubbert -- Krishnendu Ray -- Eve Jochnowitz -- Winnie Lem -- David Beriss -- Gerald Mars -- David Sutton -- Michael Herzfeld. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
9781845207540 (cloth) 1845207548 (cloth) 9781845207557 (pbk.) 1845207556 (pbk.)
2007039584
Food habits--United States
Restaurants--Social aspects.--United States
United States--Social life and customs
GT2853.U5 / R47 2007
394.12