Author: Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 714
Book Description
Restaurants & Institutions
The Restaurants Book
Author: David BerissPublisher: A&C Black
ISBN: 1845207556
Category : Social Science
Languages : en
Pages : 252
Book Description
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.
Lost Restaurants of Chicago
Author: Greg Borzo Publisher: Arcadia Publishing
ISBN: 1625859333
Category : Business & Economics
Languages : en
Pages : 224
Book Description
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.
Fast Food
Author: John A. JaklePublisher: JHU Press
ISBN: 9780801869204
Category : Architecture
Languages : en
Pages : 1676
Book Description
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.
The Food Institute's Resource Guide
Author: Food Institute Information & Research CenterPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 408
Book Description
The American Food Journal
Author: The Institution Quarterly
Author: The Labor of Lunch
Author: Jennifer E. GaddisPublisher: Univ of California Press
ISBN: 0520971590
Category : Social Science
Languages : en
Pages : 311
Book Description
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 National Provisioner
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 1154
Book Description
The Complete Guide to Foodservice in Cultural Institutions
Author: Arthur M. ManaskPublisher: John Wiley & Sons
ISBN: 0471216089
Category : Technology & Engineering
Languages : en
Pages : 250
Book Description
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.