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The restaurants book : ethnographies of where we eat / edited by David Beriss and David Sutton.

Contributor(s): Publication details: New York, N.Y. : Berg, 2007.Description: xii, 240 p. : ill. ; 25 cmISBN:
  • 9781845207540 (cloth)
  • 1845207548 (cloth)
  • 9781845207557 (pbk.)
  • 1845207556 (pbk.)
Subject(s): DDC classification:
  • 394.1/2 22
LOC classification:
  • GT2853.U5 R47 2007
Online resources:
Contents:
Starter : restaurants, ideal postmodern institutions / David Beriss and 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.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks GT2853 .U5 R47 2007 (Browse shelf(Opens below)) 1 Available 33039001222289

Includes bibliographical references (p. 209-212) and index.

Starter : restaurants, ideal postmodern institutions / David Beriss and 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.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2009. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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