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    Behind the Kitchen Door (Hardback) By (author) Sarumathi Jayaraman, Foreword by Eric Schlosser

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    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."

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  • Full bibliographic data for Behind the Kitchen Door

    Behind the Kitchen Door
    Authors and contributors
    By (author) Sarumathi Jayaraman, Foreword by Eric Schlosser
    Physical properties
    Format: Hardback
    Number of pages: 208
    Width: 152 mm
    Height: 229 mm
    Thickness: 21 mm
    Weight: 428 g
    ISBN 13: 9780801451720
    ISBN 10: 0801451728

    Warengruppen-Systematik des deutschen Buchhandels: 17430
    B&T Book Type: NF
    Nielsen BookScan Product Class 3: S3.0
    BIC E4L: SOC
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T Modifier: Subject Development: 40
    BIC subject category V2: JHBL
    B&T General Subject: 180
    B&T Modifier: Geographic Designator: 01
    Ingram Subject Code: SO
    Libri: I-SO
    BISAC V2.8: SOC055000
    B&T Merchandise Category: UP
    BISAC V2.8: POL013000
    B&T Approval Code: A97404032
    LC subject heading:
    B&T Approval Code: A46010000
    BISAC V2.8: BUS070120
    B&T Approval Code: A46453600
    DC22: 331.7/61647950973
    LC subject heading: ,
    LC classification: HD8039.F72 U563 2013
    LC subject heading:
    DC22: 331.76164795
    LC subject heading:
    DC23: 331.761647950973
    Illustrations note
    17, 12 black & white halftones, 5 figures
    Cornell University Press
    Imprint name
    ILR Press
    Publication date
    12 February 2013
    Publication City/Country
    New York
    Review quote
    "The poorest paid workers in America are the ones most likely to be cooking your food and washing your dishes. Saru Jayaraman tells their stories with searing analysis and vital compassion in this landmark book. She shows how the most exploited aren't just victims, but survivors organizing for dignity and safety in the food system. And in so doing, she helps us understand that sustainable food isn t just about how organic or local the food is, but how high workers can hold their heads." Raj Patel, bestselling author of The Value of Nothing and Stuffed and Starved"