The Ethnic Restaurateur
Autor Krishnendu Rayen Limba Engleză Hardback – 10 feb 2016
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Specificații
ISBN-13: 9780857858351
ISBN-10: 0857858351
Pagini: 264
Ilustrații: 15 bw illus
Dimensiuni: 156 x 234 x 16 mm
Greutate: 0.55 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom
ISBN-10: 0857858351
Pagini: 264
Ilustrații: 15 bw illus
Dimensiuni: 156 x 234 x 16 mm
Greutate: 0.55 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom
Caracteristici
The first study to conceptualise the immigrant through food, showing how tension between the migrant and native is a vital influence shaping food cultures in cities
Notă biografică
Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA.
Cuprins
Preface: As the Grains you Eat, So will be the Mind1. Taste, Toil and Ethnicity2. Dreams of Pakistani Grill and Vada Pao in Manhattan: Immigrant Restaurateurs in a Global City3. Hierarchy of Taste and Ethnic Difference: American Gustatory Imagination in a Globalizing World4. Extending Expertise: Men in White at the Culinary Institute of America5. Ethnicity and Expertise: Immigrant Cooks with Haute Aspirations6. In ClosingReferencesIndex
Recenzii
The Ethnic Restaurateur explores subordination and power in the domain of palatal taste which challenges standard theories of aesthetic taste and culture-making in an American city. . A very insightful sociological study on the American culinary world.
Ray...[sketches] the tiers of what he calls a 'global hierarchy of taste.' . Ultimately, [his] theory is addressing not just the construction of opinions about food, but about culture more generally.The global hierarchy of cultural taste is, in Ray's eyes, arranged according to capital flows more than it is to any inherent beauty or virtue a culture may possess.
As the fields of food criticism, food journalism, and food studies increasingly turn their attention to questions of authenticity and appropriation, The Ethnic Restaurateur provides an essential perspective on the subject.
The Ethnic Restaurateur comprises an extensive reflective introduction, four interconnected substantive essays (chapters 2-5), and a brief conclusion. .This is an engaging and sometimes polemical book which contributes to understanding ethnic entrepreneurs and the circulation and appreciation of culinary traditions, as well as beckoning towards comparison with other national experiences.
Ray...[sketches] the tiers of what he calls a 'global hierarchy of taste.' . Ultimately, [his] theory is addressing not just the construction of opinions about food, but about culture more generally.The global hierarchy of cultural taste is, in Ray's eyes, arranged according to capital flows more than it is to any inherent beauty or virtue a culture may possess.
As the fields of food criticism, food journalism, and food studies increasingly turn their attention to questions of authenticity and appropriation, The Ethnic Restaurateur provides an essential perspective on the subject.
The Ethnic Restaurateur comprises an extensive reflective introduction, four interconnected substantive essays (chapters 2-5), and a brief conclusion. .This is an engaging and sometimes polemical book which contributes to understanding ethnic entrepreneurs and the circulation and appreciation of culinary traditions, as well as beckoning towards comparison with other national experiences.