The restaurants book
Subtitle: ethnographies of where we eat
By: edited by David Beriss and David Sutton
Contributors: Beriss, David; Sutton, David E.
Edition: English ed
Publisher: Berg
Published: 2007
Place of publication: Oxford; New York
Language: eng
Number of pages: 240
ISBN-13: 9781845207540; 9781845207557
Subjects: Food habits -- United States; Restaurants -- United States -- Social aspects; United States -- Social life and customs
Notes: Includes bibliographical references (p. 209-227) and indexes
Table of contents: title: Starter : restaurants, ideal postmodern institutions / David Beriss and David Sutton; title: Tight spaces and salsa-stained aprons : bodies at work in American restaurants / Karla Erickson; title: Forming family identity in an American Chinese restaurant : one person's transformational process / Michael Hernandez; title: Tasting Wisconsin : a chef's story / Amy Trubek; title: Side dish kitchens : Japanese American delicatessens and the culture of nostalgia / Christine Yano; title: Familiarity, ambience and intentionality : an investigation into casual dining restaurants in central Illinois / Derek Pardue; title: Serving the past on a platter : cultural revolution restaurants in contemporary China / Jennifer Hubbert; title: Ethnic succession and the new American restaurant cuisine / Krishnendu Ray; title: From Khatchapuri to gefilte fish : dining out and spectacle in Russian Jewish New York / Eve Jochnowitz; title: Daughters, duty and deference in the Franco-Chinese restaurant / Winnie Lem; title: Authentic Creole : tourism, style and calamity in New Orleans restaurants / David Beriss; title: Food, family and tradition in northern Italy : the rise and fall of a Michelin-starred family restaurant / Gerald Mars; title: Tipping : an anthropological meditation / David Sutton; title: Digestif : postprandial imaginings / Michael Herzfeld