Franklin

The Restaurants Book : Ethnographies of Where We Eat.

Author/Creator:
Beriss, David.
Publication:
London : Bloomsbury Publishing Plc, 2007.
Format/Description:
Book
1 online resource (252 pages)
Status/Location:
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Subjects:
Food habits-United States.
Restaurants-Social aspects-United States.
United States-Social life and customs.
Form/Genre:
Electronic books.
Contents:
Intro
Contents
Acknowledgments
Contributors
Starter: Restaurants, Ideal Postmodern Institutions
Small Plates
1 Tight Spaces and Salsa-stained Aprons
2 Forming Family Identity in an American Chinese Restaurant
3 Tasting Wisconsin
Mains
4 Side-Dish Kitchen
5 Familiarity, Ambience and Intentionality
6 Serving the Past on a Platter
7 Ethnic Succession and the New American Restaurant Cuisine
8 From Khatchapuri to Ge lte Fish
9 Daughters, Duty and Deference in the Franco-Chinese Restaurant
10 Authentic Creole
11 Food, Family and Tradition in Northern Italy
Dessert
12 Tipping
Digestif: Postprandial Imaginings
References
Author Index
Subject Index.
Notes:
Description based on publisher supplied metadata and other sources.
Local notes:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Contributor:
Sutton, David E.
Other format:
Print version: Beriss, David The Restaurants Book
ISBN:
9781847883506
9781845207540
OCLC:
1103221836