Kitchens: The Culture of Restaurant Work
Kitchens: The Culture of Restaurant Work
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厨房：餐厅工作文化
DOI：
10.2307/2667044
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发表时间：
1997
期刊：
影响因子：
--
通讯作者：
G. Fine
中科院分区：
文献类型：
--
作者：
G. Fine
“Kittillo”带我们进入了当代餐厅的强大，过热，后台世界。在这个丰富的，往往令人惊讶的肖像真实的生活的厨房工人，加里艾伦罚款带来了他们的经验，挑战，和满足丰富多彩的生活。他提供了一个引人入胜的探索如何餐厅实际工作，无论是在个人和作为一个更大的烹饪文化的一部分。工作条件、时间限制、市场力量和审美目标都体现在为顾客提供的食物中，而顾客往往不知道他们得到的是什么。厨房是一个不断妥协的地方，怪癖，近似，肮脏的把戏，惊喜，和捷径，正如精细在他灵巧，可读的叙述中所展示的那样。他将厨房工作人员-服务员，洗碗机，餐具室工作人员，经理，餐厅评论家和客户-之间的复杂关系带入生活，并揭示了组织结构对个人关系的影响。
"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 colourful life. He provides a riveting exploration of how restaurants actually work, both in-dividually and as part of a larger culinary culture. Working conditions, time constraints, market forces, and aesthetic goals all figure into the food served to customers - who often don't know quite what they're getting. The kitchen is a place of constant compromise, of quirks, approximations, dirty tricks, surprises, and short cuts, as Fine demonstrates in his deft, readable narrative. He brings to life the complicated relationships among kitchen workers - servers, dishwashers, pantry workers, managers, restaurant critics, and customers - and reveals the effects of organisational structure on individual relations.