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Kitchens: Culture of Restaurant Work
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Kitchens: Culture of Restaurant Work Paperback - 1996

by Gary Alan Fine


From the publisher

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.

First line

The day begins slowly.

Details

  • Title Kitchens: Culture of Restaurant Work
  • Author Gary Alan Fine
  • Binding Paperback
  • Edition First Edition
  • Pages 320
  • Volumes 1
  • Language ENG
  • Publisher University of California Press, Berkeley, CA, U.S.A.
  • Date March 5, 1996
  • ISBN 9780520200784 / 0520200780
  • Weight 0.96 lbs (0.44 kg)
  • Dimensions 8.97 x 6.11 x 0.77 in (22.78 x 15.52 x 1.96 cm)
  • Library of Congress subjects Kitchens - Social aspects, Cooks - Social life and customs
  • Library of Congress Catalog Number 94049673
  • Dewey Decimal Code 305.964

About the author

Gary Alan Fine is Professor of Sociology at the University of Georgia and the author of With the Boys: Little League Baseball and Preadolescent Culture (1987), among other books.
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Kitchens: The Culture of Restaurant Work
Stock Photo: Cover May Be Different

Kitchens: The Culture of Restaurant Work

by Gary Alan Fine

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KITCHENS; The Culture of Restaurant Work

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