基本説明
Translated by Trevor Cox and Chanelle Paul. In France, a country renowned for its gastronomy, cooks tend to develop a nostalgic syndrome. Being taught how to work in the most prestigious restaurants, they soon discover another reality in more common restaurants and cafeterias. This book describes food services as a whole, including international and inter-industry comparisons in the sociological field of professional groups, to analyze identities in their successive stages and diversity.
Full Description
Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.
Contents
Preface
Introduction
1. Historiography of Foodservices and the Food Industry
The History of Cooking: a Skill That Originated in the Home
The Birth of Restaurants During the Revolution
Restaurants and Foodservices in the 19th and 20th Centuries
II. A Cook's Place in Today's Foodservices Industry
Sectorial Characteristics in Foodservices
Subcontracting and Self-Operated Management: the Two Facets of Institutional Foodservices
The Cook's Location and Employment Status
III. Professional Identity: Beyond the Skills Required
Modes of Apprehension for the Skill-Identity Relationship
Roots of Professional Identities
The Methodology of Analyzing Dominant Professional Identity
IV. Identity Formation and Personal Paths
Building Identity: Domestic and Social Experiences
The Educational System's Efforts to Preserve What They Call the Trade of Cook
Other Forms of Learning and Social Recognition for Cooks
V. A Conflicting Secondary Socialization
Status and Image of the Professional Branches of Foodservices
Jobs and Development of Labor by Type of Organization, in the Foodservice Industry
Identity Construction within the Activity in Foodservices
VI. The Dominant Identity of French Cooks
Identity Positioning Between Situations and Representations
Critical Analysis of Sociological Models for the Analysis of Professional Identity
Conclusion
Appendices
Appendix 1: Foodservice Work Contexts
Appendix 2: Survey Methods
Appendix 3: Glossary
List of Tables, Graphics and Text Boxes
Bibliography
Books and Theses
Reports
Reviews
Index of Terms and Professional Organizations
