Asset Details

MbrlCatalogueTitleDetail

Do you wish to reserve the book?

Kitchens

by Fine, Gary Alan

in behind the scenes / BUSINESS & ECONOMICS / Labor / career / commercial kitchens / contemporary restaurants / cooking / COOKING / General / Cooks / Cooks -- Social life and customs / cooks and chefs / culinary culture / culinary narratives / culinary scene / engaging / ethnographies / food lovers / Food service employees / hospitality / Kitchen / Kitchen -- Social aspects / kitchen experiences / kitchen setting / kitchen staff / kitchen workers / Kitchens / labor and industry / nonfiction / Political Science / POLITICAL SCIENCE / Labor & Industrial Relations / professional chefs / restaurant culture / restaurant settings / restaurant work / restaurant workers / Social aspects / Social conditions / Social life and customs / sociology / thought provoking / United States / uplifting stories

2008,2009

Yes Please

Hey, we have placed the reservation for you!

By the way, why not check out events that you can attend while you pick your title.

Oops! Something went wrong.

Looks like we were not able to place the reservation. Kindly try again later.

Are you sure you want to remove the book from the shelf?

Kitchens

by Fine, Gary Alan

2008,2009

Confirm

Do you wish to request the book?

Kitchens

by Fine, Gary Alan

2008,2009

Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy

How would you like to get it?

Submit

We have requested the book for you!

Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.

Oops! Something went wrong.

Looks like we were not able to place your request. Kindly try again later.

eBook

Kitchens

Fine, Gary Alan

2008,2009

Overview

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. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.

Share this book

Add to My Shelf

Publisher

University of California Press

Subject

behind the scenes

/ BUSINESS & ECONOMICS / Labor

/ career

/ commercial kitchens

/ contemporary restaurants

/ cooking

/ COOKING / General