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.
|Original language||English (US)|
|Publisher||University of California Press|
|State||Published - Dec 2 2008|
ASJC Scopus subject areas
- Social Sciences(all)