From Library Journal
In contrast to recent behind-the-scenes narratives describing the realities of the restaurant business (e.g., Irene Daria's Lutece: A Day in the Life of America's Greatest Restaurant, LJ 11/15/93), Kitchens is social analysis. Sociologist Fine (Talking Sociology, Allyn & Bacon, 1989) uses the "negotiated order" approach, coupled with a methodology of interviewing and participant observation, to examine how internal and external interrelationships have created the current food industry?including its workers, organization, economics, and aesthetics. While written in an accessible style with a cogent introduction and helpful summaries at the end of each chapter, this ethnography will probably be most useful to those with a knowledge of or an interest in sociology. Nevertheless, the descriptions of the interplay between the micro and macro?kitchen work vs. market demands?make for fascinating reading and a more critical understanding of this cultural force.?Wendy Miller, Lexington P.L., Ky.
Copyright 1996 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
“Oozes with first-hand accounts of pranks and mishaps. . . . Fine’s book entertains as it enlightens.”
(North By Northwestern