Nostalgic cooks : another French paradox / edited by Sylvie-Anne Mériot ; translated by Trevor Cox and Chanelle Paul ; preface by André Grelon.

Format:

Book

Author/Creator:

Mériot, Sylvie-Anne.

Contributor:

Cox, Trevor, translator.

Paul, Chanelle, translator.

Mériot, Sylvie-Anne, editor.

Grelon, André, writer of preface.

Series:

International Studies in Sociology and Social Anthropology ; 97.

International Studies in Sociology and Social Anthropology ; 97

Language:

English

Subjects (All):

Restaurant management--France--History.

Restaurant management.

Physical Description:

1 online resource.

Place of Publication:

Leiden, Netherlands ; Boston, Massachusetts : Brill, [2006]

Summary:

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.

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.

Notes:

Includes bibliographical references.

Description based on print version record.

ISBN:

90-474-1752-6

OCLC:

652358452

Publisher Number:

10.1163/9789047417521 DOI