Behind The Kitchen Door Download Free (EPUB, PDF)
"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."―from Behind the Kitchen DoorHow 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, sauté, 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.
Paperback: 208 pages
Publisher: ILR Press; 1 edition (March 4, 2014)
Language: English
ISBN-10: 0801479517
ISBN-13: 978-0801479519
Product Dimensions: 6.1 x 0.5 x 9 inches
Shipping Weight: 9.6 ounces (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (92 customer reviews)
Best Sellers Rank: #244,425 in Books (See Top 100 in Books) #118 in Books > Business & Money > Industries > Restaurant & Food #176 in Books > Business & Money > Economics > Labor & Industrial Relations #179 in Books > Politics & Social Sciences > Politics & Government > Specific Topics > Labor & Industrial Relations
Increasingly the consumer is concerned about the sustainability of the food they eat, how it has been produced and other ethical concerns. Yet often the treatment their fellow man has received whilst tending to the ingredients, particularly in so-called developed countries, is often forgotten. THe same "lack of concern" can also exist in the hospitality industry up to when it is placed on your table.But do we care? This book lifts the lid on something many people tend not to think about, whether by accident or on purpose. Written from a U.S.-perspective, an objective, thoughtful look is given to an interesting topic - many people will enthuse or even obsess about the provenance of their diet and ingredients, some might even consider the plight of foreign workers who might tend the crops, but not so many will think about what happens to those in their own country who handle or prepare the food as it completes its journey.The author founded a national restaurant workers organisation to help campaign for a fairer deal for the industry and within this book the lives of typical restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans are placed under the research microscope. The reading is far from comfortable. It is a lot more than just the (abhorrent to European standards) practice that wait staff must effectively live on tips. Poor wages, discriminatory labour practices, often unsafe and unsanitary working conditions and general exploitation are all brought up. Of course one cannot label an entire industry as bad, but equally the examples cited are apparently far from being unique, rare and unheard of.
Behind the Kitchen Door Door to Door: The Magnificent, Maddening, Mysterious World of Transportation Left Behind Series Prequel Set (The Rising, Anarchist is Born Before they were Left Behind/ The Regime, Evil Advances Before they were Left Behind/ The Rapture,In the Twinkling of an Eye Countdown to the Earth's Last Days) Where the Wild Things Are CD: In the Night Kitchen,Outside Over There, Nutshell Library,Sign on Rosie's Door, Very Far Away Slowing Time: Seeing the Sacred Outside Your Kitchen Door Behind The Red Door: Unlock Your Advocacy Influence And Success Behind The Door: the Real Story of Loretta Young The Hell's Kitchen Cookbook: Recipes from the Kitchen The Nutri Ninja Master Prep Blender Whole Food Cookbook: 101 Delicious Soups, Spreads, Entrees, Desserts & Cocktails For Your Ninja Pro, Kitchen ... Ninja Kitchen System Cookbooks) (Volume 2) Depression Era Dime Store Kitchen Home (Kitchen, Home and Garden) Bob Lang's The Complete Kitchen Cabinetmaker, Revised Edition: Shop Drawings and Professional Methods for Designing and Constructing Every Kind of Kitchen and Built-In Cabinet The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play Kitchen Love Story: A Female Cabinetmakers Guide to Designing a Kitchen You Will Love Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides) The Complete America's Test Kitchen TV Show Cookbook 2001-2016: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes Tribulation Force: The Continuing Drama of Those Left Behind (Left Behind, Book 2) Eminem: The Stories Behind Every Song (Stories Behind the Songs) Sacrifice: Magic Behind the Mic: The Conspiracy Behind Rap Music and the Illuminati Manipulation of Hip Hop Through Occult Symbols Left Behind by Tim LaHaye and Jerry B. Jenkins, (Left Behind Series, Book 1) from Books In Motion.com Tribulation Force : The Continuing Drama of Those Left Behind (Left Behind #2)
