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Nostalgic cooks : another French paradox /
edited by Sylvie-Anne Mériot ; translated by Trevor Cox and Chanelle Paul ; preface by André Grelon.
Leiden : Brill, 2006.
xiii, 308 p. : ill.
9004143467 paperback : alk. paper
More Details
Leiden : Brill, 2006.
9004143467 paperback : alk. paper
catalogue key
Includes bibliographical references and index.
A Look Inside
This item was reviewed in:
Reference & Research Book News, May 2006
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Description for Reader
Teachers, students and professionals, as well as all those interested in either sociology (especially sociology of work and professions), and/or foodservices (for training, recruitment, and even for strategic purposes).
Main Description
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: chefs are faced with financial constraints and often forced to accept standardized organizations that leave no room for their daily inspiration.Feeling the burden of their professional commitment, these cooks are considered by both society and the French educational system as having made an egotistical professional choice. With this in mind, regardless of improvements in working conditions, their identity construction is inevitably distorted.This book describes foodservices 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.
Main Description
Why is it that in France, a country renowned for its gastronomy, chefs tend to develop a nostalgia syndrome? Having been taught how to work in the most prestigious restaurants, they soon discover another reality in everyday restaurants or cafeterias: chefs have to cope with family constraints and are often forced to accept positions in standardized organizations that leave little room for daily inspiration. Feeling the burden of their professional commitments, these chefs are considered as having made an egotistic professional choice, both by society and the French educational system. With this in mind, their identity is distorted, regardless of possible improvements in working conditions. This book analyses vocational identities in French foodservices in their different stages and diversity, using international and inter-industry comparisons in the sociological field of professional groups.
Table of Contents
Prefacep. ix
Introductionp. 1
Historiography of Foodservices and the Food Industry
The History of Cooking: a Skill That Originated in the Homep. 5
The Birth of Restaurants During the Revolutionp. 11
Restaurants and Foodservices in the 19th and 20th Centuriesp. 12
A Cook's Place in Today's Foodservices Industryp. 43
Sectorial Characteristics in Foodservicesp. 43
Subcontracting and Self-Operated Management: the Two Facets of Institutional Foodservicesp. 56
The Cook's Location and Employment Statusp. 66
Professional Identity: Beyond the Skills Requiredp. 83
Modes of Apprehension for the Skill-Identity Relationshipp. 83
Roots of Professional Identitiesp. 88
The Methodology of Analyzing Dominant Professional Identityp. 94
Identity Formation and Personal Pathsp. 101
Building Identity: Domestic and Social Experiencesp. 101
The Educational System's Efforts to Preserve What They Call the Trade of Cookp. 137
Other Forms of Learning and Social Recognition for Cooksp. 165
A Conflicting Secondary Socializationp. 181
Status and Image of the Professional Branches of Foodservicesp. 181
Jobs and Development of Labor by Type of Organization, in the Foodservice Industryp. 203
Identity Construction within the Activity in Foodservicesp. 220
The Dominant Identity of French Cooksp. 257
Identity Positioning Between Situations and Representationsp. 257
Critical Analysis of Sociological Models for the Analysis of Professional Identityp. 269
Conclusionp. 279
Foodservice Work Contextsp. 285
Survey Methodsp. 289
Glossaryp. 293
List of Tables, Graphics and Text Boxesp. 295
Books and Thesesp. 297
Reportsp. 300
Reviewsp. 302
Index of Terms and Professional Organizationsp. 307
Table of Contents provided by Ingram. All Rights Reserved.

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