{"product_id":"nostalgic-cooks-another-french-paradox-9789004143463","title":"Nostalgic Cooks: Another French Paradox","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eWhy 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface   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","brand":"Brill","offers":[{"title":"Default Title","offer_id":53210600112471,"sku":"9789004143463","price":81.32,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/nostalgic-cooks-another-french-paradox-9789004143463","provider":"Book Curl","version":"1.0","type":"link"}