Реклама. ООО «ЛитРес», ИНН: 7719571260.
G A R Y A L A N F I N E
UNIVERSITY OF CALIFORNIA PRESS
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The pressures mount to a peak. The orders are like a barrage of machinegun fire. One has the vague feeling of a crew of white coated seamen trying to keep their ship afloat in a hurricane. The blare of noise, the figures rushing hither and thither, the irresistible chaos of enticing smells, the heat and spitting of the frying, the clang of pots, the bloomp-bloomp of chopping knives all beat down with enveloping force until one feels dizzy. Yet, in reality, everything is proceeding normally, everyone is efficiently absorbed. A boy is quickly shelling a bowl of beautiful, pink crayfish. Michel is adding a shower of bright-green sorrel to a brilliantly yellow sauce. Andre is making patterns with peach halves on a tart shell. Pierre [the head chef] watches everything and misses nothing. He could take over any job, from anyone, at any moment, and do it better. Everyone knows this and the effect is both disciplinary and exhilarating.
(De Groot, 1972, p. 246)
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