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Dining For The Discriminating
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Book Synopsis Robert Finigan's Guide to Discriminating Dining in San Francisco ; [illustrations by Kate Howe Levy]. by : Robert Finigan
Download or read book Robert Finigan's Guide to Discriminating Dining in San Francisco ; [illustrations by Kate Howe Levy]. written by Robert Finigan and published by . This book was released on 1981 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Eating Philadelphia by : Howard Shapiro
Download or read book Eating Philadelphia written by Howard Shapiro and published by . This book was released on 1989-01-01 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Adventures in Good Eating for the Discriminating Motorist by :
Download or read book Adventures in Good Eating for the Discriminating Motorist written by and published by . This book was released on 1957 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Psychological Foundations of Culture by : Mark Schaller
Download or read book The Psychological Foundations of Culture written by Mark Schaller and published by Psychology Press. This book was released on 2003-09-12 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: How is it that cultures come into existence at all? How do cultures develop particular customs and characteristics rather than others? How do cultures persist and change over time? Most previous attempts to address these questions have been descriptive and historical. The purpose of this book is to provide answers that are explanatory, predictive, and relevant to the emergence and continuing evolution of cultures past, present, and future. Most other investigations into "cultural psychology" have focused on the impact that culture has on the psychology of the individual. The focus of this book is the reverse. The authors show how questions about the origins and evolution of culture can be fruitfully answered through rigorous and creative examination of fundamental characteristics of human cognition, motivation, and social interaction. They review recent theory and research that, in many different ways, points to the influence of basic psychological processes on the collective structures that define cultures. These processes operate in all sorts of different populations, ranging from very small interacting groups to grand-scale masses of people occupying the same demographic or geographic category. The cultural effects--often unintended--of individuals' thoughts and actions are demonstrated in a wide variety of customs, ritualized practices, and shared mythologies: for example, religious beliefs, moral standards, rules for the allocation of resources, norms for the acceptable expression of aggression, gender stereotypes, and scientific values. The Psychological Foundations of Culture reveals that the consequences of psychological processes resonate well beyond the disciplinary constraints of psychology. By taking a psychological approach to questions usually addressed by anthropologists, sociologists, and other social scientists, it suggests that psychological research into the foundations of culture is a useful--perhaps even necessary--complement to other forms of inquiry.
Book Synopsis Prejudice and Discrimination in Hotels, Restaurants and Bars by : Conrad Lashley
Download or read book Prejudice and Discrimination in Hotels, Restaurants and Bars written by Conrad Lashley and published by Routledge. This book was released on 2022-06-15 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the ‘right person for the job’ in practice results in some applicants appearing to be ‘more right’ than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits’ appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.
Download or read book Dining for the Discriminating written by and published by . This book was released on 1954 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Everyday Racism in the Context of Full-Service Restaurants by :
Download or read book Everyday Racism in the Context of Full-Service Restaurants written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite popular claims that racism and discrimination are no longer salient issues in contemporary society, racial minorities continue to experience disparate treatment in everyday public interactions. The context of full-service restaurants is one such public setting wherein racial minority patrons, African Americans in particular, encounter discriminate treatment. To further understand the pervasiveness and processes implicated in restaurant serversÃØâ'Ơâ"Ø proclivity to discriminate against their racial minority customers, I analyze primary survey data derived from a local sample of servers (N=200) nested in eighteen restaurant establishments. Subjects were asked a series of questions ascertaining information about the racial climate of their workplaces. I utilize ordinary least squares regression and hierarchical linear modeling to assess the effects of both restaurant- and server-level variables on discriminatory server behaviors. Findings highlight the persistence of everyday racial discrimination in settings of public accommodations. A sizable number of sampled subjects self-reported to discriminate racially in their service delivery. Such discrimination can partially be understood as an adaptation to the economic uncertainty inherent in the institution of tipping. Results show that servers are motivated to discriminate statistically in their service delivery, to some extent, due to perceived differences in tipping and dining behaviors across racial groups. However, the economic motivation to provide discriminate service explains only a modest amount of the overall variation in serversÃØâ'Ơâ"Ø self-reported discriminatory behaviors. Results also reveal a considerable amount of anti-black server discourse within the cultures of restaurant establishments and such discourse is shown to be an important factor towards understanding both within and between-restaurant variation in server discrimination. Contrary to my expectations, the proportion of minorities worki.
Book Synopsis To Live and Dine in Dixie by : Angela Jill Cooley
Download or read book To Live and Dine in Dixie written by Angela Jill Cooley and published by University of Georgia Press. This book was released on 2015 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
Book Synopsis Discriminating Taste by : S. Margot Finn
Download or read book Discriminating Taste written by S. Margot Finn and published by Rutgers University Press. This book was released on 2017-04-24 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.
Download or read book Why We Cook written by Lindsay Gardner and published by Workman Publishing Company. This book was released on 2021-03-02 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join the conversation . . . With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change. “Prepare to be blown away by Lindsay Gardner’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.” —Carla Hall, chef, television personality, and author of Carla Hall’s Soul Food “Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.” —Anita Lo, chef and author of Solo and Cooking Without Borders “This book is a beautiful object, but it’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.” —Molly Wizenberg, author of A Homemade Life and The Fixed Stars
Book Synopsis Behind the Kitchen Door by : Saru Jayaraman
Download or read book Behind the Kitchen Door written by Saru Jayaraman and published by Cornell University Press. This book was released on 2013-02-12 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Book Synopsis Front of the House, Back of the House by : Eli Revelle Yano Wilson
Download or read book Front of the House, Back of the House written by Eli Revelle Yano Wilson and published by NYU Press. This book was released on 2020-12-29 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society 2021 Outstanding Academic Title, Choice Magazine How workers navigate race, gender, and class in the food service industry Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
Download or read book Forked written by Sarumathi Jayaraman and published by Oxford University Press. This book was released on 2016 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.
Book Synopsis CORE Techniques and Restaurant Discrimination by : Catharine Raymond
Download or read book CORE Techniques and Restaurant Discrimination written by Catharine Raymond and published by . This book was released on 196? with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dining Out written by Andrew Dornenburg and published by Houghton Mifflin. This book was released on 1998-10-06 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insider's view of the restaurant business, including behind-the-scenes looks, writing reviews of restaurants, details on specific foods, and favorite restaurants as chosen by food critics.
Book Synopsis Public Utility Service and Discrimination by : Ellsworth Nichols
Download or read book Public Utility Service and Discrimination written by Ellsworth Nichols and published by . This book was released on 1928 with total page 1248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Presenting Service by : Lendal H. Kotschevar
Download or read book Presenting Service written by Lendal H. Kotschevar and published by Wiley Global Education. This book was released on 2006-04-27 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service. This book pays special attention to the historical context of service, the manager's role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations. There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.
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