From the Book - English ed.
Starter : restaurants, ideal postmodern institutions / David Beriss, David Sutton
Tight spaces and salsa-stained aprons : bodies at work in American restaurants / Karla Erickson
Forming family identity in an American Chinese restaurant : one person's transformational process / Michael Hernandez
Tasting Wisconsin : a chef's story / Amy Trubek
Side dish kitchens : Japanese American delicatessens and the culture of nostalgia / Christine Yano
Familiarity, ambience and intentionality : an investigation into casual dining restaurants in central Illinois / Derek Pardue
Serving the past on a platter : cultural revolution restaurants in contemporary China / Jennifer Hubbert
Ethnic succession and the new American restaurant cuisine / Krishnendu Ray
From Khatchapuri to gefilte fish : dining out and spectacle in Russian Jewish New York / Eve Jochnowitz
Daughters, duty and deference in the Franco-Chinese restaurant / Winnie Lem
Authentic Creole : tourism, style and calamity in New Orleans restaurants / David Beriss
Food, family and tradition in northern Italy : the rise and fall of a Michelin-starred family restaurant / Gerald Mars
Tipping : an anthropological meditation / David Sutton
Digestif : postprandial imaginings / Michael Herzfeld.
