Behind the Kitchen Door / / Saru Jayaraman.
"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."-...
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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 |
| Online Access: | |
| Physical Description: | 1 online resource (208 p.) :; 12 halftones, 5 charts |
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Table of 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