Lara Deeb and Mona Harb
- Published in print:
- 2013
- Published Online:
- October 2017
- ISBN:
- 9780691153650
- eISBN:
- 9781400848560
- Item type:
- book
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691153650.001.0001
- Subject:
- Anthropology, Social and Cultural Anthropology
South Beirut has recently become a vibrant leisure destination with a plethora of cafés and restaurants that cater to the young, fashionable, and pious. What effects have these establishments had on ...
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South Beirut has recently become a vibrant leisure destination with a plethora of cafés and restaurants that cater to the young, fashionable, and pious. What effects have these establishments had on the moral norms, spatial practices, and urban experiences of this Lebanese community? From the diverse voices of young Shi'i Muslims searching for places to hang out, to the Hezbollah officials who want this media-savvy generation to be more politically involved, to the religious leaders worried that Lebanese youth are losing their moral compasses, this book provides a sophisticated and original look at leisure in the Lebanese capital. What makes a café morally appropriate? How do people negotiate morality in relation to different places? And under what circumstances might a pious Muslim go to a café that serves alcohol? This book highlights tensions and complexities exacerbated by the presence of multiple religious authorities, a fraught sectarian political context, class mobility, and a generation that takes religion for granted but wants to have fun. The book elucidates the political, economic, religious, and social changes that have taken place since 2000, and examines leisure's influence on Lebanese sociopolitical and urban situations. Asserting that morality and geography cannot be fully understood in isolation from one another, the book offers a colorful new understanding of the most powerful community in Lebanon today.Less
South Beirut has recently become a vibrant leisure destination with a plethora of cafés and restaurants that cater to the young, fashionable, and pious. What effects have these establishments had on the moral norms, spatial practices, and urban experiences of this Lebanese community? From the diverse voices of young Shi'i Muslims searching for places to hang out, to the Hezbollah officials who want this media-savvy generation to be more politically involved, to the religious leaders worried that Lebanese youth are losing their moral compasses, this book provides a sophisticated and original look at leisure in the Lebanese capital. What makes a café morally appropriate? How do people negotiate morality in relation to different places? And under what circumstances might a pious Muslim go to a café that serves alcohol? This book highlights tensions and complexities exacerbated by the presence of multiple religious authorities, a fraught sectarian political context, class mobility, and a generation that takes religion for granted but wants to have fun. The book elucidates the political, economic, religious, and social changes that have taken place since 2000, and examines leisure's influence on Lebanese sociopolitical and urban situations. Asserting that morality and geography cannot be fully understood in isolation from one another, the book offers a colorful new understanding of the most powerful community in Lebanon today.
M. A. Aldrich
- Published in print:
- 2008
- Published Online:
- September 2011
- ISBN:
- 9789622097773
- eISBN:
- 9789882207585
- Item type:
- chapter
- Publisher:
- Hong Kong University Press
- DOI:
- 10.5790/hongkong/9789622097773.003.0058
- Subject:
- History, Asian History
Peking hosts a magnificent selection of regional Chinese restaurants. This aspect alone makes the trip worthwhile. Food has occupied a central role in Chinese life for thousands of years, as can be ...
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Peking hosts a magnificent selection of regional Chinese restaurants. This aspect alone makes the trip worthwhile. Food has occupied a central role in Chinese life for thousands of years, as can be gleaned by the role of serving various dishes to the spirits of the deceased. It is said that Chinese food reflects the country's tumultuous history. Nearly everyone coming to China will already have visited a Chinese restaurant in their home country. There is a debate among Chinese epicures about the precise number of regional Chinese cuisines. Of these Shan Dong style dishes, perhaps the most famous is Peking duck. The recommended Shan Dong restaurants, Chinese Muslim restaurants, Fu Jian/Zhe Jiang restaurants, Cantonese restaurants, Si Chuan restaurants, and other regional restaurants are presented.Less
Peking hosts a magnificent selection of regional Chinese restaurants. This aspect alone makes the trip worthwhile. Food has occupied a central role in Chinese life for thousands of years, as can be gleaned by the role of serving various dishes to the spirits of the deceased. It is said that Chinese food reflects the country's tumultuous history. Nearly everyone coming to China will already have visited a Chinese restaurant in their home country. There is a debate among Chinese epicures about the precise number of regional Chinese cuisines. Of these Shan Dong style dishes, perhaps the most famous is Peking duck. The recommended Shan Dong restaurants, Chinese Muslim restaurants, Fu Jian/Zhe Jiang restaurants, Cantonese restaurants, Si Chuan restaurants, and other regional restaurants are presented.
Mario Luis Small
- Published in print:
- 2009
- Published Online:
- September 2009
- ISBN:
- 9780195384352
- eISBN:
- 9780199869893
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195384352.003.0008
- Subject:
- Political Science, American Politics
This chapter contrasts the organizational embeddedness perspective to the standard social capital perspective. It argues for a focus not merely on structure and position but also on context, everyday ...
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This chapter contrasts the organizational embeddedness perspective to the standard social capital perspective. It argues for a focus not merely on structure and position but also on context, everyday interaction, and routine organizations. After summarizing the mechanisms by which childcare centers brokered social and organizational ties, the chapter specifically examines the operation of these mechanisms in other organizations studied by social scientists, including neighborhood restaurants, hair salons, prisons, churches, grocery stores, and bathhouses. The chapter concludes by discussing the implications of the embeddedness perspective for three critical questions in the study social inequality: how people find jobs, how they acquire health insurance, and how they respond to conditions in their neighborhoods.Less
This chapter contrasts the organizational embeddedness perspective to the standard social capital perspective. It argues for a focus not merely on structure and position but also on context, everyday interaction, and routine organizations. After summarizing the mechanisms by which childcare centers brokered social and organizational ties, the chapter specifically examines the operation of these mechanisms in other organizations studied by social scientists, including neighborhood restaurants, hair salons, prisons, churches, grocery stores, and bathhouses. The chapter concludes by discussing the implications of the embeddedness perspective for three critical questions in the study social inequality: how people find jobs, how they acquire health insurance, and how they respond to conditions in their neighborhoods.
Alison Owings
- Published in print:
- 2002
- Published Online:
- March 2012
- ISBN:
- 9780520217508
- eISBN:
- 9780520931220
- Item type:
- book
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520217508.001.0001
- Subject:
- Sociology, Occupations, Professions, and Work
Most of us have sat across the tray from a waitress, but how many of us know what really is going on from her side? This book aims to tell us. Containing personal portraits of waitresses from many ...
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Most of us have sat across the tray from a waitress, but how many of us know what really is going on from her side? This book aims to tell us. Containing personal portraits of waitresses from many different walks of life, the book is the first of its kind to show the behind-the-scenes stories of waitresses' daily shifts and daily lives. The author of this book traveled across the United States—from border to border and coast to coast—to hear firsthand what waitresses think about their lives, their work, and their world. Part journalism and part oral history, the book introduces an eclectic cast of characters: a ninety-five-year-old Baltimore woman who may have been the oldest living waitress, a Staten Island firebrand laboring at a Pizza Hut, a well-to-do runaway housewife, a Native American proud of her financial independence, a college student loving her diner more than her studies, a Cajun grandmother of twenty-two, and many others. It also offers vivid slices of American history. The stories describe the famous sit-in at the Woolworth's counter in Greensboro, North Carolina, which helped spark the civil rights movement; early struggles for waitress unions; and battles against sexually discriminatory hiring in restaurants.Less
Most of us have sat across the tray from a waitress, but how many of us know what really is going on from her side? This book aims to tell us. Containing personal portraits of waitresses from many different walks of life, the book is the first of its kind to show the behind-the-scenes stories of waitresses' daily shifts and daily lives. The author of this book traveled across the United States—from border to border and coast to coast—to hear firsthand what waitresses think about their lives, their work, and their world. Part journalism and part oral history, the book introduces an eclectic cast of characters: a ninety-five-year-old Baltimore woman who may have been the oldest living waitress, a Staten Island firebrand laboring at a Pizza Hut, a well-to-do runaway housewife, a Native American proud of her financial independence, a college student loving her diner more than her studies, a Cajun grandmother of twenty-two, and many others. It also offers vivid slices of American history. The stories describe the famous sit-in at the Woolworth's counter in Greensboro, North Carolina, which helped spark the civil rights movement; early struggles for waitress unions; and battles against sexually discriminatory hiring in restaurants.
Eli Revelle Yano Wilson
- Published in print:
- 2020
- Published Online:
- May 2021
- ISBN:
- 9781479800612
- eISBN:
- 9781479800674
- Item type:
- book
- Publisher:
- NYU Press
- DOI:
- 10.18574/nyu/9781479800612.001.0001
- Subject:
- Sociology, Social Stratification, Inequality, and Mobility
In restaurants, why do all the white people work in the front and the brown people in the back? What keeps these workers apart, consigned to highly unequal types of jobs? Drawing on six years of ...
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In restaurants, why do all the white people work in the front and the brown people in the back? What keeps these workers apart, consigned to highly unequal types of jobs? Drawing on six years of ethnographic research within three Los Angeles–based restaurants, Wilson details how managers and workers jointly divide service workplaces by race, class, and gender. While managers frame social inequality through discriminatory hiring and supervisory policies that grant educated whites access to the most desirable positions and relegate foreign-born Latino men with low levels of education to the marginal jobs, interactions between members of each group end up sealing distinct "worlds of work" off from one another. While these processes bind the most vulnerable Latinx workers to low-level service jobs, it can also foster unexpected opportunities for others. Through Wilson's extensive behind-the-scenes research, we learn how what happens in everyday service establishments exacerbates but also gives new dimension to social inequalities in our society at large.Less
In restaurants, why do all the white people work in the front and the brown people in the back? What keeps these workers apart, consigned to highly unequal types of jobs? Drawing on six years of ethnographic research within three Los Angeles–based restaurants, Wilson details how managers and workers jointly divide service workplaces by race, class, and gender. While managers frame social inequality through discriminatory hiring and supervisory policies that grant educated whites access to the most desirable positions and relegate foreign-born Latino men with low levels of education to the marginal jobs, interactions between members of each group end up sealing distinct "worlds of work" off from one another. While these processes bind the most vulnerable Latinx workers to low-level service jobs, it can also foster unexpected opportunities for others. Through Wilson's extensive behind-the-scenes research, we learn how what happens in everyday service establishments exacerbates but also gives new dimension to social inequalities in our society at large.
Karla A. Erickson
- Published in print:
- 2009
- Published Online:
- March 2014
- ISBN:
- 9781604732061
- eISBN:
- 9781604733464
- Item type:
- book
- Publisher:
- University Press of Mississippi
- DOI:
- 10.14325/mississippi/9781604732061.001.0001
- Subject:
- Sociology, Occupations, Professions, and Work
At a Tex-Mex restaurant in a Minneapolis suburb, customers send Christmas and Hanukkah cards to the restaurant, bring in home-baked treats for the staff, and attend the annual employee party. One ...
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At a Tex-Mex restaurant in a Minneapolis suburb, customers send Christmas and Hanukkah cards to the restaurant, bring in home-baked treats for the staff, and attend the annual employee party. One customer even posts in the entryway a sign commemorating the life of his dog. Diners and servers alike use the Hungry Cowboy as a place to gather, celebrate, relax, and even mourn. Moments such as these fascinate the author of this book, who worked for the restaurant. Weaving together narratives from servers, customers, and managers, the book explores a type of service work that is deeply embedded in personal relationships and community. Feelings, play, and emotions are inseparable from the market transactions within the restaurant. Based on extensive interviews and two years of working as a waitress, the book provides insights into the ways that people make contact in our society and how they build on the fleeting connections in the service exchange to form more intimate relationships.Less
At a Tex-Mex restaurant in a Minneapolis suburb, customers send Christmas and Hanukkah cards to the restaurant, bring in home-baked treats for the staff, and attend the annual employee party. One customer even posts in the entryway a sign commemorating the life of his dog. Diners and servers alike use the Hungry Cowboy as a place to gather, celebrate, relax, and even mourn. Moments such as these fascinate the author of this book, who worked for the restaurant. Weaving together narratives from servers, customers, and managers, the book explores a type of service work that is deeply embedded in personal relationships and community. Feelings, play, and emotions are inseparable from the market transactions within the restaurant. Based on extensive interviews and two years of working as a waitress, the book provides insights into the ways that people make contact in our society and how they build on the fleeting connections in the service exchange to form more intimate relationships.
Di Miao
- Published in print:
- 2008
- Published Online:
- September 2011
- ISBN:
- 9789622099401
- eISBN:
- 9789882207646
- Item type:
- chapter
- Publisher:
- Hong Kong University Press
- DOI:
- 10.5790/hongkong/9789622099401.003.0009
- Subject:
- Film, Television and Radio, Television
This chapter examines the development of Chinese situation comedies, beginning with Stories from an Editorial Office (Bianjibu de gushi, 1992) in the early 1990s. It then discusses how the US sitcom ...
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This chapter examines the development of Chinese situation comedies, beginning with Stories from an Editorial Office (Bianjibu de gushi, 1992) in the early 1990s. It then discusses how the US sitcom format was utilized and modified in the mid-1990s in shows produced and directed by Ying Da, who was an influential figure in the development of the sitcom genre in China. The chapter examines two sitcoms produced by Ying Da: I Love my Family (Wo ai wo jia, 1993) and Chinese Restaurant (Zhongguo canguan, 1998).Less
This chapter examines the development of Chinese situation comedies, beginning with Stories from an Editorial Office (Bianjibu de gushi, 1992) in the early 1990s. It then discusses how the US sitcom format was utilized and modified in the mid-1990s in shows produced and directed by Ying Da, who was an influential figure in the development of the sitcom genre in China. The chapter examines two sitcoms produced by Ying Da: I Love my Family (Wo ai wo jia, 1993) and Chinese Restaurant (Zhongguo canguan, 1998).
Wahida Shaffi (ed.)
- Published in print:
- 2009
- Published Online:
- March 2012
- ISBN:
- 9781847424105
- eISBN:
- 9781447302889
- Item type:
- chapter
- Publisher:
- Policy Press
- DOI:
- 10.1332/policypress/9781847424105.003.0017
- Subject:
- Sociology, Gender and Sexuality
This chapter discusses the story of Akhtar Sheikh, who had the grandest shop on White Abbey Road. Together with her husband, Akhtar had a house in Weston Street, just off White Abbey Road. When she ...
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This chapter discusses the story of Akhtar Sheikh, who had the grandest shop on White Abbey Road. Together with her husband, Akhtar had a house in Weston Street, just off White Abbey Road. When she and her husband opened Sheikh Fabrics, in 1963, they had many customers from London. There were no fabric shops in London then, and people used to go to Bradford to buy it. By the time Akhtar's husband fell ill, they had three shops in Whetley Lane. They had the Kebabeesh Restaurant, Whetley Lane Food Store, and a shop called Chaman Cloth. But Akhtar gave up the fabric shop when her husband had cancer, and eventually, he died. Being financially independent gave Akhtar strength.Less
This chapter discusses the story of Akhtar Sheikh, who had the grandest shop on White Abbey Road. Together with her husband, Akhtar had a house in Weston Street, just off White Abbey Road. When she and her husband opened Sheikh Fabrics, in 1963, they had many customers from London. There were no fabric shops in London then, and people used to go to Bradford to buy it. By the time Akhtar's husband fell ill, they had three shops in Whetley Lane. They had the Kebabeesh Restaurant, Whetley Lane Food Store, and a shop called Chaman Cloth. But Akhtar gave up the fabric shop when her husband had cancer, and eventually, he died. Being financially independent gave Akhtar strength.
Timothy J. O’Donnell and Noah D. Goodman
- Published in print:
- 2015
- Published Online:
- May 2016
- ISBN:
- 9780262028844
- eISBN:
- 9780262326803
- Item type:
- chapter
- Publisher:
- The MIT Press
- DOI:
- 10.7551/mitpress/9780262028844.003.0003
- Subject:
- Linguistics, Sociolinguistics / Anthropological Linguistics
This chapter the mathematical details of the models studied in this book. It also discusses the inference algorithms used for each of the models and various other issues of practical concern for the ...
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This chapter the mathematical details of the models studied in this book. It also discusses the inference algorithms used for each of the models and various other issues of practical concern for the simulations that we report later.Less
This chapter the mathematical details of the models studied in this book. It also discusses the inference algorithms used for each of the models and various other issues of practical concern for the simulations that we report later.
Kelly Erby
- Published in print:
- 2016
- Published Online:
- May 2017
- ISBN:
- 9780816691302
- eISBN:
- 9781452955353
- Item type:
- book
- Publisher:
- University of Minnesota Press
- DOI:
- 10.5749/minnesota/9780816691302.001.0001
- Subject:
- History, Cultural History
Restaurant Republic examines the nascent restaurant landscape in Boston in its entirety, from the most plebian of eateries to the extremely elite and refined. Focusing on the rise of commercial ...
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Restaurant Republic examines the nascent restaurant landscape in Boston in its entirety, from the most plebian of eateries to the extremely elite and refined. Focusing on the rise of commercial dining in one specific city provides the opportunity to systematically explore the varied networks of public dining venues that catered to distinct groups of Americans. The story of why Americans embraced dining out and the wide variety of ways in which they began to do so is an important one. Restaurants were a major part of a growing trend in urban public venues dedicated to consumer leisure in the nineteenth century. Along with theatres, department stores, and hotels, restaurants provided a public stage at a time when, still fresh from their revolution, Americans were eager to enter into the public sphere and define themselves as a people. But perhaps more than these other public commercial spaces, restaurants were also sharply differentiated. Thus, the study of restaurant dining in this period provides an opportunity to cast new light on how Americans attempted to balance the revolutionary ideal of egalitarianism against a growing capitalist consumer culture that both reflected and contributed to social hierarchy.Less
Restaurant Republic examines the nascent restaurant landscape in Boston in its entirety, from the most plebian of eateries to the extremely elite and refined. Focusing on the rise of commercial dining in one specific city provides the opportunity to systematically explore the varied networks of public dining venues that catered to distinct groups of Americans. The story of why Americans embraced dining out and the wide variety of ways in which they began to do so is an important one. Restaurants were a major part of a growing trend in urban public venues dedicated to consumer leisure in the nineteenth century. Along with theatres, department stores, and hotels, restaurants provided a public stage at a time when, still fresh from their revolution, Americans were eager to enter into the public sphere and define themselves as a people. But perhaps more than these other public commercial spaces, restaurants were also sharply differentiated. Thus, the study of restaurant dining in this period provides an opportunity to cast new light on how Americans attempted to balance the revolutionary ideal of egalitarianism against a growing capitalist consumer culture that both reflected and contributed to social hierarchy.
Katherine Leonard Turner
- Published in print:
- 2014
- Published Online:
- September 2016
- ISBN:
- 9780520277571
- eISBN:
- 9780520957619
- Item type:
- book
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520277571.001.0001
- Subject:
- History, American History: 20th Century
In the late nineteenth and early twentieth centuries, working-class people’s food habits were shaped by their jobs; families; neighborhoods; the tools, utilities, and size of their kitchens; and ...
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In the late nineteenth and early twentieth centuries, working-class people’s food habits were shaped by their jobs; families; neighborhoods; the tools, utilities, and size of their kitchens; and their cultural heritage. Progressive reformers recorded much information about working-class food and helped shape the way that we think about food and class today. As new kitchen technology promised lighter cooking tasks, working-class people acquired second-hand tools, but often lacked the new utilities. Unlike middle-class people, the working class couldn’t and didn’t separate the kitchen from the rest of the house. Their kitchens were inefficient, hot, and cramped, but they were also central to family life. Buying and cooking food in urban working-class neighborhoods was exhausting daily work, but urban workers could also buy cooked food from bakeries, delis, small restaurants, and saloons. The high density of urban living discouraged home cooking but also offered opportunities for entrepreneurship. In rural industrial villages, home food production was a privilege: the poorest families lacked the resources to grow food, although they needed extra nutrition the most. Middle-class reformers saw poor women’s decision to buy cooked food as lazy, immoral, and unwomanly. Today we share not only the same concerns but also many of the same blind spots when we struggle to solve the problem of food and poverty.Less
In the late nineteenth and early twentieth centuries, working-class people’s food habits were shaped by their jobs; families; neighborhoods; the tools, utilities, and size of their kitchens; and their cultural heritage. Progressive reformers recorded much information about working-class food and helped shape the way that we think about food and class today. As new kitchen technology promised lighter cooking tasks, working-class people acquired second-hand tools, but often lacked the new utilities. Unlike middle-class people, the working class couldn’t and didn’t separate the kitchen from the rest of the house. Their kitchens were inefficient, hot, and cramped, but they were also central to family life. Buying and cooking food in urban working-class neighborhoods was exhausting daily work, but urban workers could also buy cooked food from bakeries, delis, small restaurants, and saloons. The high density of urban living discouraged home cooking but also offered opportunities for entrepreneurship. In rural industrial villages, home food production was a privilege: the poorest families lacked the resources to grow food, although they needed extra nutrition the most. Middle-class reformers saw poor women’s decision to buy cooked food as lazy, immoral, and unwomanly. Today we share not only the same concerns but also many of the same blind spots when we struggle to solve the problem of food and poverty.
Kelly Erby
- Published in print:
- 2016
- Published Online:
- May 2017
- ISBN:
- 9780816691302
- eISBN:
- 9781452955353
- Item type:
- chapter
- Publisher:
- University of Minnesota Press
- DOI:
- 10.5749/minnesota/9780816691302.003.0005
- Subject:
- History, Cultural History
In the epilogue of Restaurant Republic, the author traces the story of commercial dining in Boston into the early twentieth century and reviews the major points of the previous chapters. The findings ...
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In the epilogue of Restaurant Republic, the author traces the story of commercial dining in Boston into the early twentieth century and reviews the major points of the previous chapters. The findings will be useful to those interested in exploring relationships between food, culture, and identity in other cities, as well as in our own time.Less
In the epilogue of Restaurant Republic, the author traces the story of commercial dining in Boston into the early twentieth century and reviews the major points of the previous chapters. The findings will be useful to those interested in exploring relationships between food, culture, and identity in other cities, as well as in our own time.
Dag Lindström
- Published in print:
- 2016
- Published Online:
- May 2016
- ISBN:
- 9780719089695
- eISBN:
- 9781526104304
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9780719089695.003.0007
- Subject:
- History, Social History
After having charted the transnational diffusion of a few specific leisure institutions and genres throughout Europe, the second section of the book departs from specific countries and analyses in a ...
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After having charted the transnational diffusion of a few specific leisure institutions and genres throughout Europe, the second section of the book departs from specific countries and analyses in a more focused way the central actors and factors involved in the selection and adaptation of a variety of leisure institutions. The first chapter analyses the introduction and development of theatres, restaurants, cafes, parks and promenades in three Swedish towns in the eighteenth and nineteenth centuries. The three towns under study – Stockholm, Linköping and Norrköping – experienced similar types of development, but the chronologies and structures of change appear to have been very different. While the Swedish capital to some extent transmitted foreign cultural models to the provinces, provincial towns also appropriated several foreign innovations directly from abroad. Crucial actors in this process were foreign entrepreneurs, such as a German restaurateur opening a theatre or a Swiss entrepreneur starting up a confectioner’s shop. In Sweden, like elsewhere, the church appears to have been a key institution in inhibiting as well as promoting the adoption of international trends in leisure culture. After banning comedies in 1798, the church authorities in Linköping only seven years later took an active part in the building of a new theatre.Less
After having charted the transnational diffusion of a few specific leisure institutions and genres throughout Europe, the second section of the book departs from specific countries and analyses in a more focused way the central actors and factors involved in the selection and adaptation of a variety of leisure institutions. The first chapter analyses the introduction and development of theatres, restaurants, cafes, parks and promenades in three Swedish towns in the eighteenth and nineteenth centuries. The three towns under study – Stockholm, Linköping and Norrköping – experienced similar types of development, but the chronologies and structures of change appear to have been very different. While the Swedish capital to some extent transmitted foreign cultural models to the provinces, provincial towns also appropriated several foreign innovations directly from abroad. Crucial actors in this process were foreign entrepreneurs, such as a German restaurateur opening a theatre or a Swiss entrepreneur starting up a confectioner’s shop. In Sweden, like elsewhere, the church appears to have been a key institution in inhibiting as well as promoting the adoption of international trends in leisure culture. After banning comedies in 1798, the church authorities in Linköping only seven years later took an active part in the building of a new theatre.
Wahida Shaffi (ed.)
- Published in print:
- 2009
- Published Online:
- March 2012
- ISBN:
- 9781847424105
- eISBN:
- 9781447302889
- Item type:
- chapter
- Publisher:
- Policy Press
- DOI:
- 10.1332/policypress/9781847424105.003.0004
- Subject:
- Sociology, Gender and Sexuality
This chapter explains the story of Nasreen Choudhury. There are lots of Sylheti people who live in England. In 1973, Nasreen's husband opened a restaurant in Ilkley. He started a restaurant business ...
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This chapter explains the story of Nasreen Choudhury. There are lots of Sylheti people who live in England. In 1973, Nasreen's husband opened a restaurant in Ilkley. He started a restaurant business because he had an accident in a factory and lost his hand. Ilkley is a tourist town, so people come from all over the world. Everything was going so well – they had a home and a business, the children were good – but then Nasreen's husband passed away, in 1984, and she was left with the children. Then, the struggle began. Nasreen had to run the business all by herself.Less
This chapter explains the story of Nasreen Choudhury. There are lots of Sylheti people who live in England. In 1973, Nasreen's husband opened a restaurant in Ilkley. He started a restaurant business because he had an accident in a factory and lost his hand. Ilkley is a tourist town, so people come from all over the world. Everything was going so well – they had a home and a business, the children were good – but then Nasreen's husband passed away, in 1984, and she was left with the children. Then, the struggle began. Nasreen had to run the business all by herself.
Ann Flesor Beck
- Published in print:
- 2020
- Published Online:
- May 2021
- ISBN:
- 9780252043406
- eISBN:
- 9780252052286
- Item type:
- chapter
- Publisher:
- University of Illinois Press
- DOI:
- 10.5622/illinois/9780252043406.003.0005
- Subject:
- History, Cultural History
Chapter 4 provides more details about the organizations and institutions, often associated with the Progressive Era, that provided educational, social, and cultural guidance and language instruction ...
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Chapter 4 provides more details about the organizations and institutions, often associated with the Progressive Era, that provided educational, social, and cultural guidance and language instruction to help immigrants assimilate and acculturate in this strange and very different land. The focus is on Chicago and St. Louis, the cities to which first-generation Greek immigrants in central Illinois initially migrated. The latter half of the chapter describes the Greeks’ gradual entry into the food business and specifically the confectionery and soda fountain business, something for which they had no prior training in Greece. Their success at this trade is revealed in the fact that by 1910 there were an estimated 3,000 Greek confectioners in Chicago.Less
Chapter 4 provides more details about the organizations and institutions, often associated with the Progressive Era, that provided educational, social, and cultural guidance and language instruction to help immigrants assimilate and acculturate in this strange and very different land. The focus is on Chicago and St. Louis, the cities to which first-generation Greek immigrants in central Illinois initially migrated. The latter half of the chapter describes the Greeks’ gradual entry into the food business and specifically the confectionery and soda fountain business, something for which they had no prior training in Greece. Their success at this trade is revealed in the fact that by 1910 there were an estimated 3,000 Greek confectioners in Chicago.
Stephanie Ross
- Published in print:
- 2020
- Published Online:
- May 2021
- ISBN:
- 9780226064284
- eISBN:
- 9780226705033
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226705033.003.0001
- Subject:
- Philosophy, Aesthetics
I use Siskel and Ebert’s long-running TV show At the Movies as a springboard for a discussion of the uses to which criticism is put today. Calling out restaurant-review-style criticism, a model that ...
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I use Siskel and Ebert’s long-running TV show At the Movies as a springboard for a discussion of the uses to which criticism is put today. Calling out restaurant-review-style criticism, a model that Arthur Danto identifies and disparages, as especially helpful, I go on to clarify the concept of appreciation that will be in play throughout my book, present Noel Carroll’s view of criticism as reasoned evaluation, and preview the topics I will take up in the chapters that follow.Less
I use Siskel and Ebert’s long-running TV show At the Movies as a springboard for a discussion of the uses to which criticism is put today. Calling out restaurant-review-style criticism, a model that Arthur Danto identifies and disparages, as especially helpful, I go on to clarify the concept of appreciation that will be in play throughout my book, present Noel Carroll’s view of criticism as reasoned evaluation, and preview the topics I will take up in the chapters that follow.
Panikos Panayi
- Published in print:
- 2020
- Published Online:
- September 2020
- ISBN:
- 9780300210972
- eISBN:
- 9780300252149
- Item type:
- chapter
- Publisher:
- Yale University Press
- DOI:
- 10.12987/yale/9780300210972.003.0009
- Subject:
- History, European Early Modern History
This chapter explains how migrants have impacted the eating habits of all sections of the population in both social and geographical terms. While the evolution of modern London remains inconceivable ...
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This chapter explains how migrants have impacted the eating habits of all sections of the population in both social and geographical terms. While the evolution of modern London remains inconceivable without the role of migrants, the chapter shows that they may have had a more profound impact upon eating out than any other aspect of the history of the city. In the first place they have opened and staffed some of the most famous restaurants in the world. But this only tells one side of the story because settlers from Europe and beyond have, at the other end of the scale, also opened up establishments which serve up the dishes that characterize mass consumption, from the first fish and chip shops in the East End to the Chinese and Indian restaurants of the post-war period and the vast range of foreign food establishments which exist in the global capital of the twenty-first century. While, on the one hand, these restaurants cater for the ethnic majority, which increasingly became a vanishing concept, many migrants have also opened up restaurants for their countrymen as such establishments form a key part of local ethnic economies.Less
This chapter explains how migrants have impacted the eating habits of all sections of the population in both social and geographical terms. While the evolution of modern London remains inconceivable without the role of migrants, the chapter shows that they may have had a more profound impact upon eating out than any other aspect of the history of the city. In the first place they have opened and staffed some of the most famous restaurants in the world. But this only tells one side of the story because settlers from Europe and beyond have, at the other end of the scale, also opened up establishments which serve up the dishes that characterize mass consumption, from the first fish and chip shops in the East End to the Chinese and Indian restaurants of the post-war period and the vast range of foreign food establishments which exist in the global capital of the twenty-first century. While, on the one hand, these restaurants cater for the ethnic majority, which increasingly became a vanishing concept, many migrants have also opened up restaurants for their countrymen as such establishments form a key part of local ethnic economies.
Fabio Parasecoli
- Published in print:
- 2014
- Published Online:
- September 2014
- ISBN:
- 9780823256235
- eISBN:
- 9780823261741
- Item type:
- chapter
- Publisher:
- Fordham University Press
- DOI:
- 10.5422/fordham/9780823256235.003.0015
- Subject:
- History, Economic History
By deconstructing advertisements and décor from Italian-themed chain restaurants, such as Maggiano’s Little Italy, Bertucci’s, and Olive Garden, the chapter proposes that “eating the Italian other” ...
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By deconstructing advertisements and décor from Italian-themed chain restaurants, such as Maggiano’s Little Italy, Bertucci’s, and Olive Garden, the chapter proposes that “eating the Italian other” today in these Italian-themed environments accounts for the consumption of a hyperreal simulacrum of Italian American life. In the chain restaurants the chapter analyzes authenticity is a “product”—a company strategy carefully crafted with the methodology of postmodern pastiche. These establishments refer to traditions from Italy, its past, and the nostalgia it often elicits to promote a recognizable brand to large audiences and market a specific aspect of contemporary American popular culture: casual dining chain restaurants. The Italian American culinary heritage is invented—or at least recreated—and charged with relevant emotional and symbolic connotations as a marketable experience to respond to contemporary preferences and imaginations.Less
By deconstructing advertisements and décor from Italian-themed chain restaurants, such as Maggiano’s Little Italy, Bertucci’s, and Olive Garden, the chapter proposes that “eating the Italian other” today in these Italian-themed environments accounts for the consumption of a hyperreal simulacrum of Italian American life. In the chain restaurants the chapter analyzes authenticity is a “product”—a company strategy carefully crafted with the methodology of postmodern pastiche. These establishments refer to traditions from Italy, its past, and the nostalgia it often elicits to promote a recognizable brand to large audiences and market a specific aspect of contemporary American popular culture: casual dining chain restaurants. The Italian American culinary heritage is invented—or at least recreated—and charged with relevant emotional and symbolic connotations as a marketable experience to respond to contemporary preferences and imaginations.
Elizabeth Abel
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520261174
- eISBN:
- 9780520945869
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520261174.003.0006
- Subject:
- History, American History: 20th Century
Interracial eating and interracial sex: what joins this provocative pair? If drinking fountains and restrooms might be considered the pillars of the social body, sites of collective eating could be ...
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Interracial eating and interracial sex: what joins this provocative pair? If drinking fountains and restrooms might be considered the pillars of the social body, sites of collective eating could be thought of as its metaphoric stomach, an even more fundamental and therefore more highly regulated site of social incorporation. Buttressed against the threat perceived in new waves of immigration during the 1920s, the restaurant wall became a figure of a national frontier, redrawn down the center of the counter when the economic pressures of the 1930s forced the racial barrier to the interior. This structure required photographers to align themselves with one side of the racially marked division or the other. This was an especially vexing dilemma during the Depression, whose widening social rifts bolstered a national faith in photography's inclusive and reparative power. The visual politics of the nation dovetailed with and found an emblematic scenario in the visual politics of segregated eating. The threads of race, gender, and visuality converge—with ironic consequences—in Dorothea Lange's photograph of a Mississippi lunch counter.Less
Interracial eating and interracial sex: what joins this provocative pair? If drinking fountains and restrooms might be considered the pillars of the social body, sites of collective eating could be thought of as its metaphoric stomach, an even more fundamental and therefore more highly regulated site of social incorporation. Buttressed against the threat perceived in new waves of immigration during the 1920s, the restaurant wall became a figure of a national frontier, redrawn down the center of the counter when the economic pressures of the 1930s forced the racial barrier to the interior. This structure required photographers to align themselves with one side of the racially marked division or the other. This was an especially vexing dilemma during the Depression, whose widening social rifts bolstered a national faith in photography's inclusive and reparative power. The visual politics of the nation dovetailed with and found an emblematic scenario in the visual politics of segregated eating. The threads of race, gender, and visuality converge—with ironic consequences—in Dorothea Lange's photograph of a Mississippi lunch counter.
Yong Chen
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231168922
- eISBN:
- 9780231538169
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231168922.003.0009
- Subject:
- Sociology, Race and Ethnicity
This chapter presents the author's reflections upon returning to China in 1997 after spending 12 years in the United States. He cites how food has served as a vital signifier of identity in his ...
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This chapter presents the author's reflections upon returning to China in 1997 after spending 12 years in the United States. He cites how food has served as a vital signifier of identity in his American journey as it had in the adventurous travels of Odysseus. He observes that China was no longer the homeland of his youth, with its high-rises, new eateries, including KFC and McDonald's, and more upscale restaurants. He also discusses how changes in the socioeconomic conditions within China and America and in the U.S.-China equation have broadened the meaning of Chinese food in China; the changes in Chinese-food industry in the United States; and why there are so many Chinese restaurants in the United States.Less
This chapter presents the author's reflections upon returning to China in 1997 after spending 12 years in the United States. He cites how food has served as a vital signifier of identity in his American journey as it had in the adventurous travels of Odysseus. He observes that China was no longer the homeland of his youth, with its high-rises, new eateries, including KFC and McDonald's, and more upscale restaurants. He also discusses how changes in the socioeconomic conditions within China and America and in the U.S.-China equation have broadened the meaning of Chinese food in China; the changes in Chinese-food industry in the United States; and why there are so many Chinese restaurants in the United States.
