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Restaurants Book : Ethnographies of Where We Eat by David E. Sutton (2007, Hardcover)
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About this product
Product Identifiers
PublisherBloomsbury Publishing
ISBN-101845207548
ISBN-139781845207540
eBay Product ID (ePID)59094853
Product Key Features
Number of Pages256 Pages
Publication NameRestaurants Book : Ethnographies of Where We Eat
LanguageEnglish
Publication Year2007
SubjectFood, Lodging & Transportation / Restaurants, Anthropology / Cultural & Social
TypeTextbook
AuthorDavid E. Sutton
Subject AreaTravel, Social Science
FormatHardcover
Dimensions
Item Height0.6 in
Item Weight18.9 Oz
Item Length9.2 in
Item Width6.1 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2007-039584
Dewey Edition22
Reviews'The book has left me hungry for more such "snapshots" of food and culture.'Society for the Anthropolgy of Food and Nutrition (Online Review)., 'The book has left me hungry for more such "snapshots" of food and culture.' Society for the Anthropolgy of Food and Nutrition (Online Review).
TitleLeadingThe
IllustratedYes
Dewey Decimal394.1/2
Table Of ContentAmuse Bouche: Restaurants, Ideal Postmodern Institutions David Beriss and David Sutton SMALL PLATES * Chapter One: Tight Spaces and Salsa-Stained Aprons: Bodies at Work in American Restaurants, Karla Erickson * Chapter Two: Forming Family Identity in an American Chinese Restaurant, Michael Hernandez * Chapter Three: Tasting Wisconsin: A Chef's Story, Amy Trubek MAINS * Chapter Four: Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia, Christine Yano * Chapter Five: Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois, Derek Pardue * Chapter Six: Revolution is a Dinner Party: Cultural Revolution Restaurants in Contemporary China, Jennifer Hubbert * Chapter Seven: Ethnic Succession and the New American Restaurant Cuisine, Krishnendu Ray * Chapter Eight: From Khatchapuri to Gelfite Fish: Dining Out and Spectacle in Russian Jewish New York, Eve Jochnowitz * Chapter Nine: Daughters, Duty and Deference in the Franco-Chinese Restaurant, Winnie Lem * Chapter Ten: Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants, David Beriss * Chapter Eleven: Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-Starred Family Restaurant, Gerald Mars DESSERT * Chapter Twelve: Tipping: An Anthropological Meditation, David Sutton Digestif Michael Herzfeld.
SynopsisIs the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.
LC Classification NumberGT2853.U5R47 2007
