Behind the Kitchen Door

Behind the Kitchen Door

Hardback

By (author) Sarumathi Jayaraman, Foreword by Eric Schlosser

USD$24.58
List price $26.09
You save $1.51 (5%)

Free delivery worldwide
Available
Dispatched in 1 business day
When will my order arrive?

Additional formats available

Format
Paperback $12.93
  • Publisher: ILR Press
  • Format: Hardback | 208 pages
  • Dimensions: 157mm x 229mm x 23mm | 431g
  • Publication date: 12 February 2013
  • Publication City/Country: New York
  • ISBN 10: 0801451728
  • ISBN 13: 9780801451720
  • Illustrations note: 17, 12 black & white halftones, 5 figures
  • Sales rank: 647,617

Product description

"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it." from Behind the Kitchen DoorHow do restaurant workers live on some of the lowest wages in America? And how do poor working conditions discriminatory labor practices, exploitation, and unsanitary kitchens affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, saute, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce and ensure that dining out is a positive experience on both sides of the kitchen door."

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11
Categories:

Review quote

"The author reveals . . . [how] many restaurants steal workers' wages and tips, and put white workers in the best jobs out front while assigning those of color to the worst kitchen work. Women are harassed and not promoted. Few food workers have insurance or even sick leave, which is a problem not just for the workers; patrons also suffer when ill workers prepare and serve meals. . . . This book will leave readers angry at the injustices detailed within, queasy about eating out, and much better tippers." Library Journal (15 February 2013)"