Kitchens: the Culture of Restaurant Work

September 14, 2010

From the Publisher:

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.

Kitchens: the Culture of Restaurant Work, by Gary Alan Fine. Berkeley, Calif. ; London : University of California Press, 2009. 303 p. ISBN 9780520200784 (pbk.)

For more information on the availability of this title from the University of Toronto Libraries catalogue, click here.


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