Coverart for item
The Resource The restaurants book : ethnographies of where we eat, edited by David Beriss and David Sutton

The restaurants book : ethnographies of where we eat, edited by David Beriss and David Sutton

Label
The restaurants book : ethnographies of where we eat
Title
The restaurants book
Title remainder
ethnographies of where we eat
Statement of responsibility
edited by David Beriss and David Sutton
Contributor
Subject
Language
eng
Cataloging source
DLC
Dewey number
394.1/2
Illustrations
illustrations
Index
index present
LC call number
GT2853.U5
LC item number
R47 2007
Literary form
non fiction
NAL call number
GT2853.U5
NAL item number
R47 2007
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Beriss, David
  • Sutton, David E.
http://library.link/vocab/subjectName
  • Food habits
  • Restaurants
  • United States
Label
The restaurants book : ethnographies of where we eat, edited by David Beriss and David Sutton
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 209-212) and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Amy Trubek
  • Side dish kitchens : Japanese American delicatessens and the culture of nostalgia
  • Christine Yano
  • Familiarity, ambience and intentionality : an investigation into casual dining restaurants in central Illinois
  • Derek Pardue
  • Serving the past on a platter : cultural revolution restaurants in contemporary China
  • Jennifer Hubbert
  • Ethnic succession and the new American restaurant cuisine
  • Krishnendu Ray
  • From Khatchapuri to gefilte fish : dining out and spectacle in Russian Jewish New York
  • Starter : restaurants, ideal postmodern institutions
  • Eve Jochnowitz
  • Daughters, duty and deference in the Franco-Chinese restaurant
  • Winnie Lem
  • Authentic Creole : tourism, style and calamity in New Orleans restaurants
  • David Beriss
  • Food, family and tradition in northern Italy : the rise and fall of a Michelin-starred family restaurant
  • Gerald Mars
  • Tipping : an anthropological meditation
  • David Sutton
  • Digestif : postprandial imaginings
  • David Beriss,
  • Michael Herzfeld
  • David Sutton
  • Tight spaces and salsa-stained aprons : bodies at work in American restaurants
  • Karla Erickson
  • Forming family identity in an American Chinese restaurant : one person's transformational process
  • Michael Hernandez
  • Tasting Wisconsin : a chef's story
Control code
173480610
Dimensions
25 cm
Edition
English ed.
Extent
xii, 240 pages
Isbn
9781845207540
Isbn Type
(cloth)
Lccn
2007039584
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)173480610
Label
The restaurants book : ethnographies of where we eat, edited by David Beriss and David Sutton
Publication
Bibliography note
Includes bibliographical references (pages 209-212) and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Amy Trubek
  • Side dish kitchens : Japanese American delicatessens and the culture of nostalgia
  • Christine Yano
  • Familiarity, ambience and intentionality : an investigation into casual dining restaurants in central Illinois
  • Derek Pardue
  • Serving the past on a platter : cultural revolution restaurants in contemporary China
  • Jennifer Hubbert
  • Ethnic succession and the new American restaurant cuisine
  • Krishnendu Ray
  • From Khatchapuri to gefilte fish : dining out and spectacle in Russian Jewish New York
  • Starter : restaurants, ideal postmodern institutions
  • Eve Jochnowitz
  • Daughters, duty and deference in the Franco-Chinese restaurant
  • Winnie Lem
  • Authentic Creole : tourism, style and calamity in New Orleans restaurants
  • David Beriss
  • Food, family and tradition in northern Italy : the rise and fall of a Michelin-starred family restaurant
  • Gerald Mars
  • Tipping : an anthropological meditation
  • David Sutton
  • Digestif : postprandial imaginings
  • David Beriss,
  • Michael Herzfeld
  • David Sutton
  • Tight spaces and salsa-stained aprons : bodies at work in American restaurants
  • Karla Erickson
  • Forming family identity in an American Chinese restaurant : one person's transformational process
  • Michael Hernandez
  • Tasting Wisconsin : a chef's story
Control code
173480610
Dimensions
25 cm
Edition
English ed.
Extent
xii, 240 pages
Isbn
9781845207540
Isbn Type
(cloth)
Lccn
2007039584
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)173480610

Library Locations

    • Ellis LibraryBorrow it
      1020 Lowry Street, Columbia, MO, 65201, US
      38.944491 -92.326012
Processing Feedback ...