The Restaurants Book: Ethnographies of Where we EatDavid Beriss, David E. Sutton Is 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. |
Contents
Ethnic Succession and the New American Restaurant Cuisine | 7 |
Bodies at Work | 17 |
Japanese American Delicatessens and | 47 |
Copyright | |
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The Restaurants Book: Ethnographies of Where we Eat David Beriss,David E. Sutton Limited preview - 2007 |
Common terms and phrases
American cuisine American restaurants Applebees asked become Beriss Carmen carrots casual dining Cheddar's chefs Chez Panisse chicken Chili's China House Chinese clientele consumers consumption contemporary context cooking corporate create cuisine du terroir culinary Cultural Revolution Cultural Revolution restaurants customers décor diners discussion dishes eating economic employees establishments ethnic ethnic succession ethnographic example exchange familiar family's farm fast-food flavor foodways French Galatoire's gender Gilberto's global haute cuisine Hawai`i hickory nuts Hungry Cowboy identity immigrants ingredients interactions interviews Italian Japanese Jewish Jochnowitz kitchen kosher L'Etoile labor living Lorie managers Marlon meal menu migrants North Prospect nostalgia Odessa Piper okazuya food okazuya owner Orleans Paolo past percent Piper practices produce reflect regional cuisine relationship restaurant restaurant's role Russian Russophonic Sagara Store salad served servers sharecropping smoke social space taste terroir tourism traditional Waialua waiter waitresses Wenzhou Wisconsin women workers York