The restaurants book : ethnographies of where we eat /
edited by David Beriss and David Sutton.
- New York, N.Y. : Berg, 2007.
- xii, 240 p. : ill. ; 25 cm.
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.