Behind the Kitchen Door / / Saru Jayaraman.
"When you work in restaurants you think the industry is everything, It’s being outside, talking to people, serving people. You feel like you’re part of something good. People mostly go out to eat for good stuff—proposals, weddings, birthdays—not to fight. You’re part of someone’s proposal—you b...
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Superior document: | Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 |
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Place / Publishing House: | Ithaca, NY : : Cornell University Press, , [2013] ©2014 |
Year of Publication: | 2013 |
Language: | English |
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Physical Description: | 1 online resource (208 p.) :; 12 halftones, 5 charts |
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Jayaraman, Saru, author. aut http://id.loc.gov/vocabulary/relators/aut Behind the Kitchen Door / Saru Jayaraman. Ithaca, NY : Cornell University Press, [2013] ©2014 1 online resource (208 p.) : 12 halftones, 5 charts text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontmatter -- Contents -- Foreword -- Acknowledgments -- 1. The Hands on Your Plate -- 2. Real Sustainability, Please! -- 3. Serving While Sick -- 4. $2.13—The Tipping Point -- 5. Race in the Kitchen -- 6. Women Waiting on Equality -- 7. Recipes for Change -- Appendix: A Note on Sources and Data -- Notes -- Selected Bibliography restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star "When you work in restaurants you think the industry is everything, It’s being outside, talking to people, serving people. You feel like you’re part of something good. People mostly go out to eat for good stuff—proposals, weddings, birthdays—not to fight. You’re part of someone’s proposal—you bring the ring in an ice cream cake, you watch her reaction. You feel like you’re part of their experience, their special moment, even if the people don’t care who you are—you’re just the server."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."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. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Apr 2024) Food service employees United States. Restaurants Employees United States United States. Restaurants United States Employees. Labor History. Social Work. POLITICAL SCIENCE / Labor & Industrial Relations. bisacsh restaurants, restaurant policy, workers' rights, food and sustainability, discriminatory labor practices, racism in the workplace, unsanitary working conditions, investigative journalism, resaurant discrimination. Schlosser, Eric, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 9783110606744 https://doi.org/10.7591/9780801467592 https://www.degruyter.com/isbn/9780801467592 Cover https://www.degruyter.com/document/cover/isbn/9780801467592/original |
language |
English |
format |
eBook |
author |
Jayaraman, Saru, Jayaraman, Saru, |
spellingShingle |
Jayaraman, Saru, Jayaraman, Saru, Behind the Kitchen Door / Frontmatter -- Contents -- Foreword -- Acknowledgments -- 1. The Hands on Your Plate -- 2. Real Sustainability, Please! -- 3. Serving While Sick -- 4. $2.13—The Tipping Point -- 5. Race in the Kitchen -- 6. Women Waiting on Equality -- 7. Recipes for Change -- Appendix: A Note on Sources and Data -- Notes -- Selected Bibliography |
author_facet |
Jayaraman, Saru, Jayaraman, Saru, Schlosser, Eric, Schlosser, Eric, |
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VerfasserIn VerfasserIn |
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Schlosser, Eric, Schlosser, Eric, |
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e s es e s es |
author2_role |
MitwirkendeR MitwirkendeR |
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Jayaraman, Saru, |
title |
Behind the Kitchen Door / |
title_full |
Behind the Kitchen Door / Saru Jayaraman. |
title_fullStr |
Behind the Kitchen Door / Saru Jayaraman. |
title_full_unstemmed |
Behind the Kitchen Door / Saru Jayaraman. |
title_auth |
Behind the Kitchen Door / |
title_alt |
Frontmatter -- Contents -- Foreword -- Acknowledgments -- 1. The Hands on Your Plate -- 2. Real Sustainability, Please! -- 3. Serving While Sick -- 4. $2.13—The Tipping Point -- 5. Race in the Kitchen -- 6. Women Waiting on Equality -- 7. Recipes for Change -- Appendix: A Note on Sources and Data -- Notes -- Selected Bibliography |
title_new |
Behind the Kitchen Door / |
title_sort |
behind the kitchen door / |
publisher |
Cornell University Press, |
publishDate |
2013 |
physical |
1 online resource (208 p.) : 12 halftones, 5 charts |
contents |
Frontmatter -- Contents -- Foreword -- Acknowledgments -- 1. The Hands on Your Plate -- 2. Real Sustainability, Please! -- 3. Serving While Sick -- 4. $2.13—The Tipping Point -- 5. Race in the Kitchen -- 6. Women Waiting on Equality -- 7. Recipes for Change -- Appendix: A Note on Sources and Data -- Notes -- Selected Bibliography |
isbn |
9780801467592 9783110606744 |
callnumber-first |
H - Social Science |
callnumber-subject |
HD - Industries, Land Use, Labor |
callnumber-label |
HD8039 |
callnumber-sort |
HD 48039 F72 U563 42013 |
geographic_facet |
United States. United States |
url |
https://doi.org/10.7591/9780801467592 https://www.degruyter.com/isbn/9780801467592 https://www.degruyter.com/document/cover/isbn/9780801467592/original |
illustrated |
Not Illustrated |
dewey-hundreds |
300 - Social sciences |
dewey-tens |
330 - Economics |
dewey-ones |
331 - Labor economics |
dewey-full |
331.7/61647950973 |
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3331.7 1161647950973 |
dewey-raw |
331.7/61647950973 |
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331.7/61647950973 |
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10.7591/9780801467592 |
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1059117062 |
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Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 |
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Behind the Kitchen Door / |
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Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 |
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