The restaurants book : ethnographies of where we eat /
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| Edition: | English ed. |
|---|---|
| Imprint: | Oxford ; New York : Berg, 2007. |
| Description: | xii, 240 p. : ill. ; 25 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/6661857 |
Table of Contents:
- List of Illustrations
- Acknowledgments
- Notes on Contributors
- Starter: Restaurants, Ideal Postmodern Institutions
- Small Plates
- 1. Tight Spaces and Salsa-stained Aprons: Bodies at Work in American Restaurants
- 2. Forming Family Identity in an American Chinese Restaurant: One Person's Transformational Process
- 3. Tasting Wisconsin: A Chef's Story
- Mains
- 4. Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia
- 5. Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois
- 6. Serving the Past on a Platter: Cultural Revolution Restaurants in Contemporary China
- 7. Ethnic Succession and the New American Restaurant Cuisine
- 8. From Khatchapuri to Gefilte Fish: Dining Out and Spectacle in Russian Jewish New York
- 9. Daughters, Duty and Deference in the Franco-Chinese Restaurant
- 10. Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants
- 11. Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-starred Family Restaurant
- Dessert
- 12. Tipping: An Anthropological Meditation
- Digestif: Postprandial Imaginings
- References
- Author Index
- Subject Index
