Title
Kitchens: The Culture of Restaurant Work,Used
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
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 colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Kitchens: The Culture of Restaurant Work'? A: The book provides an in-depth look into the behind-the-scenes world of contemporary restaurants, highlighting the experiences, challenges, and satisfactions of kitchen workers.
- Q: Who is the author of this book? A: The author of 'Kitchens: The Culture of Restaurant Work' is Gary Alan Fine.
- Q: How many pages does the book contain? A: The book contains a total of 328 pages.
- Q: What edition of the book is available? A: This is the First Edition, updated with a new preface.
- Q: When was 'Kitchens: The Culture of Restaurant Work' published? A: The book was published on December 2, 2008.
- Q: What type of binding does this book have? A: The book is available in paperback binding.
- Q: Is there any specific material used in the book's production? A: The product details do not specify any particular material used in the book's production.
- Q: What themes are explored in the book? A: The book explores themes related to the real lives of kitchen workers, including their daily experiences and the culinary culture as a whole.
- Q: Can this book be useful for culinary students? A: Yes, the insights provided in the book can be beneficial for culinary students who want to understand the restaurant industry better.
- Q: Does the book include any updates or new content? A: Yes, a new preface has been added to update the exploration of how restaurants work.