Table of contents for The restaurants book : ethnographies of where to eat / edited by David Beriss and David Sutton.


Bibliographic record and links to related information available from the Library of Congress catalog


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Amuse Bouche: Restaurants, Ideal Postmodern Institutions David Beriss and David Sutton SMALL PLATES * Chapter One: Tight Spaces and Salsa-Stained Aprons: Bodies at Work in American Restaurants, Karla Erickson * Chapter Two: Forming Family Identity in an American Chinese Restaurant, Michael Hernandez * Chapter Three: Tasting Wisconsin: A Chef's Story, Amy Trubek MAINS * Chapter Four: Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia, Christine Yano * Chapter Five: Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois, Derek Pardue * Chapter Six: Revolution is a Dinner Party: Cultural Revolution Restaurants in Contemporary China, Jennifer Hubbert * Chapter Seven: Ethnic Succession and the New American Restaurant Cuisine, Krishnendu Ray * Chapter Eight: From Khatchapuri to Gelfite Fish: Dining Out and Spectacle in Russian Jewish New York, Eve Jochnowitz * Chapter Nine: Daughters, Duty and Deference in the Franco-Chinese Restaurant, Winnie Lem * Chapter Ten: Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants, David Beriss * Chapter Eleven: Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-Starred Family Restaurant, Gerald Mars DESSERT * Chapter Twelve: Tipping: An Anthropological Meditation, David Sutton Digestif, Michael Herzfeld.
Amuse Bouche: Restaurants, Ideal Postmodern Institutions David Beriss and David Sutton SMALL PLATES * Chapter One: Tight Spaces and Salsa-Stained Aprons: Bodies at Work in American Restaurants, Karla Erickson * Chapter Two: Forming Family Identity in an American Chinese Restaurant, Michael Hernandez * Chapter Three: Tasting Wisconsin: A Chef's Story, Amy Trubek MAINS * Chapter Four: Side Dish Kitchens: Japanese American Delicatessens and the Culture of Nostalgia, Christine Yano * Chapter Five: Familiarity, Ambience and Intentionality: An Investigation into Casual Dining Restaurants in Central Illinois, Derek Pardue * Chapter Six: Revolution is a Dinner Party: Cultural Revolution Restaurants in Contemporary China, Jennifer Hubbert * Chapter Seven: Ethnic Succession and the New American Restaurant Cuisine, Krishnendu Ray * Chapter Eight: From Khatchapuri to Gelfite Fish: Dining Out and Spectacle in Russian Jewish New York, Eve Jochnowitz * Chapter Nine: Daughters, Duty and Deference in the Franco-Chinese Restaurant, Winnie Lem * Chapter Ten: Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants, David Beriss * Chapter Eleven: Food, Family and Tradition in Northern Italy: The Rise and Fall of a Michelin-Starred Family Restaurant, Gerald Mars DESSERT * Chapter Twelve: Tipping: An Anthropological Meditation, David Sutton Digestif Michael Herzfeld.



Library of Congress subject headings for this publication:
Food habits -- United States.
Restaurants -- United States -- Social aspects.
United States -- Social life and customs.