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University of California Press

Berkeley and Los Angeles, California

University of California Press, Ltd.

London, England

© 1996 by The Regents of the University of California

Library of Congress Cataloging-in-Publication Data

Fine, Gary Alan.

Kitchens : the culture of restaurant work / Gary Alan Fine.

p. cm.

Includes bibliographical references and index.

ISBN 978-0-520-20078-4 (pbk.: alk. paper)

1. Kitchen—Social aspects. 2. Cooks—Social life and customs.

I. Title.

TX653.F57 1995

305.9'642—dc20 94-49673

CIP

Printed in the United States of America

08 07

9 8 7 6

The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI Z39.48-1984.

The publisher gratefully acknowledges permission to reprint parts of several chapters of the present work:

Chapter 1: Reprinted from Current Research on Occupations and Professions 4 (1987): 141-158, “Working Cooks: The Dynamics of Professional Kitchens,” by Gary Alan Fine, with the permission of JAI Press, Inc., Greenwich, Connecticut.

Chapter 2: Reprinted from Social Forces 69:1 (1990): 95-114, “Organizational Time: Temporal Demands and the Experience of Work in Restaurant Kitchens,” by Gary Alan Fine. © 1990 by The University of North Carolina Press.

Chapter 6: Reprinted from American Journal of Sociology 97:6 (1992): 1268-1294, “The Culture of Production: Aesthetic Choices and Constraints in Culinary Work,” by Gary Alan Fine. © 1992 by The University of Chicago. All rights reserved.

Chapter 7: Reprinted from Theory and Society 24/2 (1995): 245-269, “Wittgenstein's Kitchen: Sharing Meaning in Restaurant Work,” by Gary Alan Fine. © 1995 Kluwer Academic Publishers. Reprinted by permission of Kluwer Academic Publishers.