MARC Record from marc_columbia

LEADER: 02120cam a2200373Ka 4500
001 7800672
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008 080416r20091996caua b 001 0 eng
015 $aGBA8A5437$2bnb
016 7 $a014708103$2Uk
019 $a225872075$a245561035
020 $a9780520257924 (hbk.)
020 $a0520257928 (hbk.)
035 $a(OCoLC)ocn312441629
035 $a(NNC)7800672
035 $a7800672
040 $aZ45$cZ45$dUKM$dCDX$dWKM$dCUV$dGBVCP$dCDN$dBTCTA$dBAKER$dYDXCP$dOrLoB-B
043 $an-us---
082 04 $a305.9642$222
090 $aTX653$b.F56 2009
100 1 $aFine, Gary Alan.$0http://id.loc.gov/authorities/names/n83013440
245 10 $aKitchens :$bthe culture of restaurant work /$cGary Alan Fine.
250 $aUpdated ed.
260 $aBerkeley, Calif. ;$aLondon :$bUniversity of California Press,$c2009.
300 $axxiii, 303 pages ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
505 00 $gCh. 1.$tLiving the Kitchen Life -- $gCh. 2.$tCooks' Time: Temporal Demands and the Experience of Work -- $gCh. 3.$tThe Kitchen as Place and Space -- $gCh. 4.$tThe Commonwealth of Cuisine -- $gCh. 5.$tThe Economical Cook: Organization as Business -- $gCh. 6.$tAesthetic Constraints -- $gCh. 7.$tThe Aesthetics of Kitchen Discourse -- $gCh. 8.$tThe Organization and Aesthetics of Culinary Life -- $gAppendix.$tEthnography in the Kitchen: Issues and Cases.
500 $aPrevious ed.: 1996.
504 $aIncludes bibliographical references (p. 255-292) and index.
520 1 $a"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."--BOOK JACKET.
650 0 $aKitchens$xSocial aspects$zUnited States.
650 0 $aCooks$zUnited States$xSocial conditions.
852 00 $bglx$hTX653$i.F57 2009