Nostalgic cooks : : another French paradox /

Nostalgic cooks : : another French paradox / / edited by Sylvie-Anne Mériot ; translated by Trevor Cox and Chanelle Paul ; preface by André Grelon.

Why is it that in France, a country renowned for its gastronomy, chefs tend to develop a nostalgia syndrome? Having been taught how to work in the most prestigious restaurants, they soon discover another reality in everyday restaurants or cafeterias: chefs have to cope with family constraints and ar...

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Bibliographic Details
Superior document:International Studies in Sociology and Social Anthropology ; 97
:
Mériot, Sylvie-Anne.
TeilnehmendeR:
Cox, Trevor,
Paul, Chanelle,
Mériot, Sylvie-Anne,
Grelon, André,
Place / Publishing House:Leiden, Netherlands ;, Boston, Massachusetts : : Brill,, [2006]
©2006
Year of Publication:2006
Language:English
Series:International Studies in Sociology and Social Anthropology ; 97.
Physical Description:1 online resource.
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Table of Contents:
  • Preface
  • Introduction
  • 1. Historiography of Foodservices and the Food Industry
  • The History of Cooking: a Skill That Originated in the Home
  • The Birth of Restaurants During the Revolution
  • Restaurants and Foodservices in the 19th and 20th Centuries
  • II. A Cook's Place in Today's Foodservices Industry
  • Sectorial Characteristics in Foodservices
  • Subcontracting and Self-Operated Management: the Two Facets of Institutional Foodservices
  • The Cook's Location and Employment Status
  • III. Professional Identity: Beyond the Skills Required
  • Modes of Apprehension for the Skill-Identity Relationship
  • Roots of Professional Identities
  • The Methodology of Analyzing Dominant Professional Identity
  • IV. Identity Formation and Personal Paths
  • Building Identity: Domestic and Social Experiences
  • The Educational System's Efforts to Preserve What They Call the Trade of Cook
  • Other Forms of Learning and Social Recognition for Cooks
  • V. A Conflicting Secondary Socialization
  • Status and Image of the Professional Branches of Foodservices
  • Jobs and Development of Labor by Type of Organization, in the Foodservice Industry
  • Identity Construction within the Activity in Foodservices
  • VI. The Dominant Identity of French Cooks
  • Identity Positioning Between Situations and Representations
  • Critical Analysis of Sociological Models for the Analysis of Professional Identity
  • Conclusion
  • Appendices
  • Appendix 1: Foodservice Work Contexts
  • Appendix 2: Survey Methods
  • Appendix 3: Glossary
  • List of Tables, Graphics and Text Boxes
  • Bibliography
  • Books and Theses
  • Reports
  • Reviews
  • Index of Terms and Professional Organizations.

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