RESUMEN
The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury that resulted is fraught with some of the starkest health disparities in wages, discrimination, benefits, injuries, and illness seen among US laborers. These disparities have consistently been associated with social class and economic position. Conditions identified during the early years of restaurant work, before the introduction of occupational safety and health protections, persist today largely due to tipped wages, dependence on customer discretion, and the management structure. Research and intervention efforts to control occupational health hazards should be directed toward the socioeconomic and structural roots of health problems among food service workers in the United States. Such efforts have important implications for enhancing worker protections, improving wages, and restructuring working conditions for restaurant and food service workers. They also suggest opportunities for occupational health practitioners and researchers to contribute to system-level change analysis to address centuries-old occupational health challenges still facing one of the largest sectors of workers in the country.
Asunto(s)
Disparidades en el Estado de Salud , Enfermedades Profesionales/epidemiología , Salud Laboral/historia , Restaurantes/historia , Recursos Humanos/historia , Historia del Siglo XIX , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Enfermedades Profesionales/historia , Salarios y Beneficios/historia , Medio Social , Factores Socioeconómicos , Estados Unidos/epidemiologíaRESUMEN
This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.
Asunto(s)
Culinaria/historia , Creatividad , Restaurantes/historia , Ciencia/historia , Femenino , Historia del Siglo XIX , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Entrevistas como Asunto , MasculinoRESUMEN
While food variety continues to be of major interest to those studying eating and health, research has been mainly limited to laboratory research of simple meals. This paper seeks to enlarge the scope of eating research by examining the food offered in the earliest menus in United States restaurants and hotels of the early and mid-19th c, when restaurants began. This reveals a very large variety in what food was offered. The paper discusses why variety has declined in the US and probably elsewhere, including changes in the customer, changes in food service, changes of food availability, and the industrialization of the food supply. Menu analysis offers another approach to studying dietary variety across cultures and across time.
Asunto(s)
Ingestión de Alimentos , Planificación de Menú , Restaurantes/historia , Conducta de Elección , Comportamiento del Consumidor , Dieta , Preferencias Alimentarias , Abastecimiento de Alimentos , Conductas Relacionadas con la Salud , Historia del Siglo XIX , Humanos , Comidas , Gusto , Estados UnidosRESUMEN
Some people work in restaurants as a lifestyle choice: they love the fast pace, the quick jokes, the often easy-flowing booze. At the height of a busy shift, if everything's going right, a team of skilled cooks and waiters can enter a kind of adrenaline-fueled flow state that's hypnotic and addictive. Some people choose it because they got burned out as grad students or software engineers or attorneys. Some people work in restaurants to make money until they graduate or get their big break in show business. It can be lucrative, especially for young, good-looking, and agile waiters, working for a great employer in a big city, where customers practically fight for the chance to buy expensive wines and $50 entrées and truffle supplements from the latest hotspot.
Asunto(s)
Estilo de Vida , Ocupaciones , Restaurantes , Clase Social , Factores Socioeconómicos , Historia del Siglo XX , Historia del Siglo XXI , Renta/historia , Estilo de Vida/etnología , Estilo de Vida/historia , Ocupaciones/economía , Ocupaciones/historia , Ocupaciones/legislación & jurisprudencia , Restaurantes/economía , Restaurantes/historia , Clase Social/historia , Factores Socioeconómicos/historia , Estados Unidos/etnologíaRESUMEN
Despite popular claims that racism and discrimination are no longer salient issues in contemporary society, members of racially underrepresented groups continue to experience disparate treatment in everyday public interactions. The context of full-service restaurants is one such public setting wherein African Americans, in particular, encounter racial prejudices and discriminatory treatment. To further understand the pervasiveness of such anti-Black attitudes and actions within the restaurant context, this article analyzes primary survey data derived from a community sample of servers (N = 200). Participants were asked a series of questions ascertaining information about the racial climate of their workplaces. Findings reveal substantial server negativity toward African Americans' tipping and dining behaviors. Racialized discourse and discriminatory behaviors are also shown to be quite common in the restaurant context. The anti-Black attitudes and actions that the authors document in this research are illustrative of the continuing significance of race in contemporary society, and the authors encourage further research on this relatively neglected area of inquiry.
Asunto(s)
Negro o Afroamericano , Diversidad Cultural , Prejuicio , Relaciones Raciales , Restaurantes , Conducta Social , Negro o Afroamericano/educación , Negro o Afroamericano/etnología , Negro o Afroamericano/historia , Negro o Afroamericano/legislación & jurisprudencia , Negro o Afroamericano/psicología , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Relaciones Raciales/historia , Relaciones Raciales/legislación & jurisprudencia , Relaciones Raciales/psicología , Restaurantes/economía , Restaurantes/historia , Restaurantes/legislación & jurisprudencia , Conducta Social/historia , Estados Unidos/etnologíaRESUMEN
Despite popular claims that racism and discrimination are no longer salient issues in contemporary society, racial minorities continue to experience disparate treatment in everyday public interactions. The context of full-service restaurants is one such public setting wherein racial minority patrons, African Americans in particular, encounter racial prejudices and discriminate treatment. To further understand the causes of such discriminate treatment within the restaurant context, this article analyzes primary survey data derived from a community sample of servers (N = 200) to assess the explanatory power of one posited explanationstatistical discrimination. Taken as a whole, findings suggest that while a statistical discrimination framework toward understanding variability in servers' discriminatory behaviors should not be disregarded, the framework's explanatory utility is limited. Servers' inferences about the potential profitability of waiting on customers across racial groups explain little of the overall variation in subjects' self-reported discriminatory behaviors, thus suggesting that other factors not explored in this research are clearly operating and should be the focus of future inquires.
Asunto(s)
Participación de la Comunidad , Prejuicio , Relaciones Raciales , Restaurantes , Conducta Social , Participación de la Comunidad/economía , Participación de la Comunidad/historia , Participación de la Comunidad/psicología , Comportamiento del Consumidor/economía , Comportamiento del Consumidor/legislación & jurisprudencia , Recolección de Datos/historia , Servicios de Alimentación/economía , Servicios de Alimentación/historia , Historia del Siglo XX , Historia del Siglo XXI , Relaciones Raciales/historia , Relaciones Raciales/legislación & jurisprudencia , Relaciones Raciales/psicología , Restaurantes/economía , Restaurantes/historia , Conducta Social/historiaRESUMEN
Memories of the Vietnam War abound in the minds of those who survived it, be they veterans or civilians, Vietnamese or American. Vietnamese refugees, forced to flee their homeland after the war ended in 1975, tell particularly poignant stories of loss -- of country, of family, of tradition, and of identity. Not so the women featured in this article. During the war, they served as bargirls in Saigon, entertaining American soldiers. The stories they tell of the war paint an entirely different picture: one of good times, and camaraderie, and the exhilaration of being young and free in the city. They were able to break free from tradition and the expectations imposed on their gender because of the war, and because of that, remember the war as the best time of their lives.
Asunto(s)
Relaciones Interpersonales , Entrevistas como Asunto , Memoria , Refugiados , Cambio Social , Mujeres Trabajadoras , Diversidad Cultural , Libertad , Historia del Siglo XX , Relaciones Interpersonales/historia , Refugiados/educación , Refugiados/historia , Refugiados/legislación & jurisprudencia , Refugiados/psicología , Restaurantes/economía , Restaurantes/historia , Cambio Social/historia , Vietnam/etnología , Mujeres Trabajadoras/educación , Mujeres Trabajadoras/historia , Mujeres Trabajadoras/legislación & jurisprudencia , Mujeres Trabajadoras/psicologíaRESUMEN
A look at what fine restaurants served in mid-nineteenth century America, using the New York Public Library's collection of menus from the Fifth Avenue Hotel in New York City for the years 1859 to 1865. With particular paid attention to the entrée category, 1,250 menus were analyzed. There are 900 different dishes mentioned, and the article discusses what were the most popular and the setting and customs governing such meals.
Asunto(s)
Culinaria , Modas Dietéticas , Industria de Alimentos , Estilo de Vida , Planificación de Menú , Restaurantes , Culinaria/economía , Culinaria/historia , Modas Dietéticas/etnología , Modas Dietéticas/historia , Modas Dietéticas/psicología , Ingestión de Líquidos/etnología , Ingestión de Alimentos/etnología , Ingestión de Alimentos/fisiología , Ingestión de Alimentos/psicología , Industria de Alimentos/economía , Industria de Alimentos/educación , Industria de Alimentos/historia , Abastecimiento de Alimentos/economía , Abastecimiento de Alimentos/historia , Historia del Siglo XIX , Estilo de Vida/etnología , Estilo de Vida/historia , Planificación de Menú/economía , Restaurantes/economía , Restaurantes/historia , Factores Socioeconómicos/historia , Estados Unidos/etnologíaRESUMEN
Contemporary planners see mixing residential, retail and other compatible uses as an essential planning principle. This paper explores the challenges that planners, developers and municipal councillors encounter in trying to implement retail uses as part of the mix in suburban areas in three Canadian cities. The study finds that planners employ evolutionary theories of urban development to naturalise their normative visions of walkable and sociable communities. By contrast, developers point to consumer behaviour to explain why planners' ideas on mix do not work. In a society where people shop at big-box outlets, making the local café or pub commercially viable proves increasingly challenging.
Asunto(s)
Planificación de Ciudades , Estilo de Vida , Características de la Residencia , Conducta Social , Salud Suburbana , Caminata , Planificación de Ciudades/economía , Planificación de Ciudades/educación , Planificación de Ciudades/historia , Planificación de Ciudades/legislación & jurisprudencia , Ejercicio Físico/fisiología , Ejercicio Físico/psicología , Historia del Siglo XX , Historia del Siglo XXI , Vivienda/economía , Vivienda/historia , Vivienda/legislación & jurisprudencia , Humanos , Estilo de Vida/etnología , Estilo de Vida/historia , Características de la Residencia/historia , Restaurantes/economía , Restaurantes/historia , Restaurantes/legislación & jurisprudencia , Conducta Social/historia , Salud Suburbana/historia , Población Suburbana/historia , Transportes/economía , Transportes/historia , Transportes/legislación & jurisprudencia , Caminata/economía , Caminata/educación , Caminata/historia , Caminata/legislación & jurisprudencia , Caminata/fisiología , Caminata/psicologíaRESUMEN
Unheard of in the eighteenth century, restaurants became an integral part of New York City's public culture in the antebellum period. This article examines the emergence and development of New York's restaurant sector in the nineteenth century, focusing on three aspects in particular: the close ties between urbanization and the rise of New York's restaurants, the role restaurants played in enforcing the city's class structure and gender mores, and the role of restaurants in shaping the public culture of the growing metropolis.
Asunto(s)
Identidad de Género , Restaurantes , Cambio Social , Factores Socioeconómicos , Urbanización , Características Culturales , Ingestión de Líquidos/etnología , Ingestión de Alimentos/etnología , Ingestión de Alimentos/fisiología , Ingestión de Alimentos/psicología , Historia del Siglo XIX , Ciudad de Nueva York/etnología , Restaurantes/economía , Restaurantes/historia , Restaurantes/legislación & jurisprudencia , Conducta Social , Cambio Social/historia , Clase Social/historia , Urbanización/historia , Urbanización/legislación & jurisprudenciaAsunto(s)
Culinaria , Diversidad Cultural , Conducta Alimentaria , Restaurantes , Culinaria/historia , Dieta/etnología , Dieta/historia , Dieta/psicología , Conducta Alimentaria/etnología , Conducta Alimentaria/fisiología , Conducta Alimentaria/psicología , Historia del Siglo XX , Historia del Siglo XXI , Nueva Orleans/etnología , Restaurantes/economía , Restaurantes/historia , Condiciones Sociales/historia , Identificación SocialAsunto(s)
Culinaria , Conducta Alimentaria , Abastecimiento de Alimentos , Restaurantes , Culinaria/historia , Productos Agrícolas/economía , Productos Agrícolas/historia , Modas Dietéticas/etnología , Modas Dietéticas/historia , Modas Dietéticas/psicología , Ingestión de Líquidos/etnología , Ingestión de Alimentos/etnología , Ingestión de Alimentos/fisiología , Ingestión de Alimentos/psicología , Conducta Alimentaria/etnología , Conducta Alimentaria/fisiología , Conducta Alimentaria/psicología , Abastecimiento de Alimentos/economía , Abastecimiento de Alimentos/historia , Historia del Siglo XX , Historia del Siglo XXI , Ciudad de Nueva York/etnología , Agricultura Orgánica/economía , Agricultura Orgánica/educación , Agricultura Orgánica/historia , Restaurantes/historiaAsunto(s)
Redes Comunitarias , Homosexualidad Femenina , Homosexualidad Masculina , Gobierno Local , Policia , Opinión Pública , Conducta Social , Condiciones Sociales , Control Social Formal , Derechos Civiles/economía , Derechos Civiles/educación , Derechos Civiles/historia , Derechos Civiles/legislación & jurisprudencia , Derechos Civiles/psicología , Comercio/economía , Comercio/educación , Comercio/historia , Comercio/legislación & jurisprudencia , Redes Comunitarias/economía , Redes Comunitarias/historia , Redes Comunitarias/legislación & jurisprudencia , Cultura , Femenino , Identidad de Género , Historia del Siglo XX , Homosexualidad Femenina/etnología , Homosexualidad Femenina/historia , Homosexualidad Femenina/psicología , Homosexualidad Masculina/etnología , Homosexualidad Masculina/historia , Homosexualidad Masculina/psicología , Humanos , Relaciones Interpersonales , Jurisprudencia/historia , Masculino , Propiedad/economía , Propiedad/historia , Propiedad/legislación & jurisprudencia , Policia/economía , Policia/educación , Policia/historia , Policia/legislación & jurisprudencia , Poder Psicológico , Psicología Social/economía , Psicología Social/educación , Psicología Social/historia , Psicología Social/legislación & jurisprudencia , Salud Pública/economía , Salud Pública/educación , Salud Pública/historia , Salud Pública/legislación & jurisprudencia , Política Pública , Restaurantes/economía , Restaurantes/historia , Restaurantes/legislación & jurisprudencia , San Francisco/etnología , Conducta Sexual/etnología , Conducta Sexual/historia , Conducta Sexual/fisiologíaRESUMEN
OBJECTIVES: This article examines the historical relationship between the tobacco industry and the Massachusetts Restaurant Association, a nonprofit trade association aligned with the food and beverage industry. METHODS: The study analyzed data from Web-based tobacco industry documents, public relations materials, news articles, testimony from public hearings, requests for injunctions, court decisions, economic impact studies, handbooks, and private correspondence. RESULTS: Tobacco industry documents that became public after various state lawsuits reveal that a long history of collaboration exists between the Massachusetts Restaurant Association and the tobacco industry. For more than 20 years, their joint efforts have focused primarily on the battle to defeat state and local laws that would restrict smoking in public places, particularly in beverage and food service establishments. The resources of the tobacco industry, combined with the association's grassroots mobilization of its membership, have fueled their opposition to many state and local smoke-free restaurant, bar, and workplace laws in Massachusetts. CONCLUSIONS: The universal opposition of the Massachusetts Restaurant Association to smoking bans in food and beverage establishments is a reflection of its historic relationship with the tobacco industry.