The Restaurants Book

The Restaurants Book

Author: David Beriss

Publisher: A&C Black

Published: 2007-12-15

Total Pages: 252

ISBN-13: 1845207556

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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.


Fast Food

Fast Food

Author: John A. Jakle

Publisher: JHU Press

Published: 2002

Total Pages: 1676

ISBN-13: 9780801869204

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The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining.


Lost Restaurants of Chicago

Lost Restaurants of Chicago

Author: Greg Borzo

Publisher: Arcadia Publishing

Published: 2018

Total Pages: 224

ISBN-13: 1625859333

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Chicago author, Greg Borzo, recalls the city's celebrated lost restaurants. Many of Chicago's greatest or most unusual restaurants are no longer taking reservations, but they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and created a smorgasbord of culinary choices. Stretching across almost two centuries of memorable service and adventurous menus, this book revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter's and Trader Vic's to the Blackhawk.


The Labor of Lunch

The Labor of Lunch

Author: Jennifer E. Gaddis

Publisher: Univ of California Press

Published: 2019-11-12

Total Pages: 311

ISBN-13: 0520971590

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There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Jennifer E. Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration and moral heft, The Labor of Lunch offers a stirring call to action and a blueprint for school lunch reforms capable of delivering a healthier, more equitable, caring, and sustainable future.


The Complete Guide to Foodservice in Cultural Institutions

The Complete Guide to Foodservice in Cultural Institutions

Author: Arthur M. Manask

Publisher: John Wiley & Sons

Published: 2002-07-01

Total Pages: 250

ISBN-13: 0471216089

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Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle. This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.