TY  - BOOK
AU  - Beriss,David
AU  - Sutton,David E.
TI  - The restaurants book: ethnographies of where to eat 
SN  - 9781845207540 (cloth)
AV  - GT2853.U5 R47 2007
U1  - 394.12 22
PY  - 2008///
CY  - New York, N.Y.
PB  - Berg
KW  - Food habits
KW  - United States
KW  - Restaurants
KW  - Social aspects
KW  - Social life and customs
N1  - 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
ER  -