The restaurants book : ethnographies of where we eat (Book, 2007) []
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The restaurants book : ethnographies of where we eat

Author: David Beriss; David E Sutton
Publisher: Oxford ; New York : Berg, 2007.
Edition/Format:   Print book : English : English edView all editions and formats
Restaurants are framed by the logic of the market, but promise experiences not of the market. They are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods or standing for the ethos of an entire city or nation. Whether they spread  Read more...

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Genre/Form: Internet resource
Additional Physical Format: Online version:
Restaurants book.
Oxford ; New York : Berg, 2007
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: David Beriss; David E Sutton
ISBN: 9781845207540 1845207548 9781845207557 1845207556
OCLC Number: 173480610
Description: xii, 240 pages : illustrations ; 25 cm
Contents: Starter : restaurants, ideal postmodern institutions / David Beriss, David Sutton --
Tight spaces and salsa-stained aprons : bodies at work in American restaurants / Karla Erickson --
Forming family identity in an American Chinese restaurant : one person's transformational process / Michael Hernandez --
Tasting Wisconsin : a chef's story / Amy Trubek --
Side dish kitchens : Japanese American delicatessens and the culture of nostalgia / Christine Yano --
Familiarity, ambience and intentionality : an investigation into casual dining restaurants in central Illinois / Derek Pardue --
Serving the past on a platter : cultural revolution restaurants in contemporary China / Jennifer Hubbert --
Ethnic succession and the new American restaurant cuisine / Krishnendu Ray --
From Khatchapuri to gefilte fish : dining out and spectacle in Russian Jewish New York / Eve Jochnowitz --
Daughters, duty and deference in the Franco-Chinese restaurant / Winnie Lem --
Authentic Creole : tourism, style and calamity in New Orleans restaurants / David Beriss --
Food, family and tradition in northern Italy : the rise and fall of a Michelin-starred family restaurant / Gerald Mars --
Tipping : an anthropological meditation / David Sutton --
Digestif : postprandial imaginings / Michael Herzfeld.
Responsibility: edited by David Beriss and David Sutton.
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Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods or standing for the ethos of  Read more...


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The volume succeeds in making readers understand that restaurants do more than simply feed people - they transmit culture, encourage socialization, and express the values of a particular place. Read more...

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