3D (Ddd)-Dimension, Discovery, Division: Riches Within Your Reach Money-Code-Decoding, Gwata Saru

Автор: Jayaraman Saru
Название: Forked: A New Standard for American Dining
ISBN: 0190056002 ISBN-13(EAN): 9780190056001
Издательство: Oxford Academ
Цена: 3033.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: From Saru Jayaraman, the book that brought #MeToo to the restaurant industry

"Restaurants are political environments. You're shoulder-to-shoulder with immigrants. You're at one of the nexuses of income inequality. Your hourly wage is even less than the minimum wage. You're working for tips. You're getting sexually harassed. It was a very galvanizing political experience for me." -Alexandria Ocasio-Cortez

"No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman. This is the story of the next steps in the movement, as told by the woman who is creating them." -Mark Bittman

A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal?

From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the server tolerating sexual harassment because tips are her only income? Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent?

As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest -- and lowest -- scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.

Автор: Jayaraman Saru
Название: Behind the Kitchen Door
ISBN: 0801479517 ISBN-13(EAN): 9780801479519
Издательство: Wiley EDC
Рейтинг:
Цена: 2401.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

"When you work in restaurants you think the industry is everything, It’s being outside, talking to people, serving people. You feel like you’re part of something good. People mostly go out to eat for good stuff—proposals, weddings, birthdays—not to fight. You’re part of someone’s proposal—you bring the ring in an ice cream cake, you watch her reaction. You feel like you’re part of their experience, their special moment, even if the people don’t care who you are—you’re just the server."

"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."

How 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, saut?, 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.