Image from Coce

The restaurants book : ethnographies of where to eat / edited by David Beriss and David Sutton.

Contributor(s): Material type: TextTextPublisher: New York, N.Y. : Berg, 2008Description: xii, 240 pISBN:
  • 9781845207540 (cloth)
  • 1845207548 (cloth)
  • 9781845207557 (pbk.)
  • 1845207556 (pbk.)
Subject(s): DDC classification:
  • 394.12 22
LOC classification:
  • GT2853.U5 R47 2007
Contents:
Starter: Restaurants, Ideal Postmodern Institutions / David Beriss and David Sutton -- Small Plates -- 1. Tight Spaces and Salsa-stained Aprons: Bodies at Work in American Restaurants / Karla Erickson -- 2. Forming Family Identity in an American Chinese Restaurant: One Person's Transformational Process / Michael Hernandez -- 3. Tasting Wisconsin: A Chef's Story / Amy Trubek -- Mains -- 4. Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia / Christine Yano -- 5. Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois / Derek Pardue -- 6. Serving the Past on a Platter: Cultural Revolution Restaurants in Contemporary China / Jennifer Hubbert -- 7. Ethnic Succession and the New American Restaurant Cuisine / Krishnendu Ray -- 8. From Khatchapuri to Gefilte Fish: Dining Out and Spectacle in Russian Jewish New York / Eve Jochnowitz -- 9. Daughters, Duty and Deference in the Franco-Chinese Restaurant / Winnie Lem -- 10. Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants / David Beriss -- 11. Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-starred Family Restaurant / Gerald Mars -- Dessert -- 12. Tipping: An Anthropological Meditation / David Sutton -- Digestif: Postprandial Imaginings / Michael Herzfeld.
Tags from this library: No tags from this library for this title. Log in to add tags.

Includes bibliographical references and index.

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

There are no comments on this title.

to post a comment.

Powered by Koha