Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. This text brings together anthropological insights into these postmodern places.To develop them I need to do two things: (a) take a few steps back to identify the long-term pattern of ethnic succession in the restaurant business; and (b) restrict the analysis to one segment of the restaurant industry a full-service, fine-dininganbsp;...
|Title||:||The Restaurants Book|
|Author||:||David Beriss, David Sutton|
|Publisher||:||A&C Black - 2007-12-15|